Italian Creamy Ricotta Cheesecake
This classic Italian-style cheesecake is lighter than a typical American cheesecake because it uses ricotta cheese instead of large amounts of cream cheese. It has a delicate texture, subtle sweetness, and a hint of citrus.
Ingredients
For the Cheesecake
750 g whole-milk ricotta cheese
200 g granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
30 g cornstarch (about 3 tablespoons)
¼ teaspoon salt
120 ml heavy cream
Optional Crust
200 g digestive biscuits or graham crackers, crushed
80 g unsalted butter, melted
1 tablespoon sugar
For Garnish
Powdered sugar
Fresh berries
Lemon zest
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Equipment
9-inch (23 cm) springform pan
Mixing bowls
Electric mixer or whisk
Fine mesh strainer
Baking sheet
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Step 1: Drain the Ricotta
For the creamiest texture:
1. Place the ricotta in a fine mesh strainer lined with cheesecloth.
2. Set over a bowl.
3. Refrigerate for 4–12 hours.
4. Discard the excess liquid.
This prevents a watery cheesecake.
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Step 2: Prepare the Crust (Optional)
1. Preheat oven to 170°C (340°F).
2. Mix crushed biscuits, melted butter, and sugar.
3. Press firmly into the bottom of the springform pan.
4. Bake for 8–10 minutes.
5. Cool completely.
For a traditional Italian version, you can skip the crust entirely.
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Step 3: Make the Filling
1. Place drained ricotta in a large bowl.
2. Beat until smooth.
3. Add sugar and mix until creamy.
4. Add eggs one at a time, mixing after each addition.
5. Stir in:
Vanilla
Lemon zest
Lemon juice
Salt
6. Add cornstarch.
7. Pour in the heavy cream.
8. Mix just until smooth.
Avoid overmixing, which can introduce excess air.
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Step 4: Bake
1. Pour filling into prepared pan.
2. Smooth the top.
3. Place the pan on a baking sheet.
4. Bake at 170°C (340°F) for 55–70 minutes.
The cheesecake is ready when:
The edges are set.
The center still has a slight wobble.
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Step 5: Cool Gradually
1. Turn off the oven.
2. Leave the cheesecake inside with the door slightly open for 1 hour.
3. Remove and cool completely at room temperature.
4. Refrigerate for at least 6 hours, preferably overnight.
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Step 6: Serve
1. Remove from the springform pan.
2. Dust lightly with powdered sugar.
3. Garnish with berries and lemon zest if desired.
4. Slice using a warm knife, wiping between cuts.
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Chef’s Tips
Whole-milk ricotta gives the richest flavor.
For extra smoothness, blend the ricotta in a food processor before mixing.
Add 2 tablespoons orange zest for a Sicilian-style variation.
A touch of cinnamon or almond extract can provide a traditional Italian bakery flavor.
Refrigeration overnight improves both texture and flavor.
Yield
10–12 servings
Preparation Time
Active time: 25 minutes
Baking time: 55–70 minutes
Chilling time: 6–12 hours
The result is a silky, creamy cheesecake with a light, delicate texture and a fresh lemon aroma—perfect with espresso or fresh fruit.