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Authentic Italian Ricotta Cheesecake
Italian Ricotta Cheesecake: Light, Creamy, and Impossible to Resist
Italian ricotta cheesecake delivers all the rich, creamy goodness you'd expect from a classic cheesecake but with a twist. Thanks to the ricotta, it’s lighter, fluffier, and has a beautifully delicate finish that practically melts in your mouth. Think of it as cheesecake’s softer, dreamier cousin.
Want to take it up a notch? Add a fresh fruit topping. Juicy berries, ripe figs, or a splash of citrus can add that perfect pop of flavor and color, making it look as amazing as it tastes.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 2 hours
Servings: 2 cheesecakes
Course: Dessert
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 4 lb. (1.8 kg) whole-milk ricotta, very well drained
  • 8 large eggs, room temperature
  • 2 cups (400 g) granulated sugar
  • 2 tbsp lemon zest (about 2 lemons)
  • ½ tsp ground cinnamon (optional, subtle)
  • 1 tsp vanilla extract (optional but common)
  • 1½ cups (260 g) mini dark chocolate chips (traditional Roman addition)
Crust (Optional Traditional pasta frolla base)
(Some versions skip the crust — both are authentic)
  • 3 cups (375 g) all-purpose flour
  • ¾ cup (170 g) unsalted butter, cold, cubed
  • ¾ cup (150 g) sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • Pinch of salt

Equipment

  • 2 9-inch springform pan

Instructions
 

  1. Drain the Ricotta (DO NOT SKIP)
    Place ricotta in a fine-mesh strainer over a bowl.
    Refrigerate 1–2 hours (overnight is best).
    Ricotta should be thick, not wet, this is key to authentic texture.
    Ricotta draining (important): 1–2 hours (or overnight)
  2. Make the Crust (Optional)
    Mix flour, sugar, salt, and lemon zest.
    Cut in butter until sandy.
    Add eggs and mix just until dough forms.
    Divide dough in half, wrap, chill 30 minutes.
    Press dough into bottoms of both springform pans.
    Chill while making filling.
  3. Prepare the Filling
    Preheat oven to 325°F (165°C).
    In a large bowl, whisk ricotta until smooth.
    Add sugar; mix until creamy.
    Add eggs one at a time, mixing gently.
    Fold in lemon zest, vanilla, cinnamon.
    Gently fold in chocolate chips.
    Do not overmix — air makes cracks.
  4. Bake
    Pour filling into pans.
    Place pans on a baking sheet.
    Bake 55–65 minutes, until:
    Center is just set
    Slight jiggle remains
    No browning
  5. Cool
    Turn oven off, crack door, rest 30 minutes.
    Remove and cool completely on rack.
    Refrigerate at least 2 hours (overnight best).
  6. Serve
    Remove springform ring
    Dust lightly with powdered sugar
    Don’t drown it in toppings

Nutrition

Calories: 380kcal

Notes

Drain the ricotta thoroughly. This is the single most important step. Watery ricotta will cause a loose, grainy cheesecake. If possible, drain overnight in the refrigerator.
Use whole-milk ricotta only. Part-skim ricotta lacks richness and produces a dry texture. Sheep’s milk ricotta is the most traditional and flavorful.
Do not overmix. Mix just until smooth. Overmixing incorporates air, which can cause cracks and a puffed center that collapses.
Room-temperature eggs matter. Cold eggs don’t blend smoothly and can lead to uneven texture.
Bake low and slow. Italian ricotta cheesecake is gently baked and should not brown. If the top colors, the oven is too hot.
Look for a soft set. The center should jiggle slightly when shaken; it will firm up as it cools.
Cool gradually. Turning the oven off and cracking the door prevents sudden temperature changes that cause cracking.
 
Nutrition Facts (Estimated)
 
Serving Size: 1 slice
Servings Per Container: 12
 
Calories 380
 
Total Fat 22g
Saturated Fat 13g
Cholesterol 135mg
Sodium 120mg
Total Carbohydrate 32g
Dietary Fiber 1g
Total Sugars 24g
Protein 14g

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