Satisfy your sweet cravings with the best recipe for a delicious Italian Ricotta Cheesecake—a perfect way to celebrate any occasion.
This recipe for Italian Ricotta Cheesecake has been a cherished tradition in my family for over four decades. I love serving it for New Year’s Eve celebrations, Mother’s Day gatherings, and other festive occasions.
This dessert is in high demand among friends and family, especially when served with roasted strawberries!
Thanks to the ricotta cheese, this recipe has a velvety smoothness that is simply unmatched.
But it’s not just the texture and taste that makes this cheesecake a standout—it’s also incredibly simple to prepare.
Let me show you how easily this cheesecake comes together!
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Prep and Cook Time
- Prep Time: 10 minutes (active)
- Bake Time: 1 hour (passive)
- Cooling Time: 2 hours (passive)
- Refrigeration Time: Overnight (passive; recommended for optimal texture and flavor)
Ingredients
- Ricotta: Adds richness and depth to our cheesecake while keeping it light and fluffy. For the best results, use a full-fat ricotta.
- Cream Cheese: Cream cheese provides the classic cheesecake flavor and creamy consistency we all love.
- Sugar: Granulated sugar sweetens the cheesecake filling while balancing the cheese’s tanginess. You can adjust the amount to your taste preference.
- Fresh Lemon Juice: Provides a hint of brightness and acidity to cut through the richness of the cheesecake. You can also use lemon zest for extra lemon flavor.
- Vanilla Extract: Enhance the overall flavor with warm and aromatic notes. For a twist, you can use other extracts like almond or orange.
- Eggs: Eggs act as a binding agent and help give the cheesecake structure.
- Flour: Adding a small amount of flour helps stabilize the cheesecake and prevent cracking. A gluten-free flour blend works well.
- Sour Cream: Adds tanginess and helps create a silky smooth texture. If you prefer a lighter version, you can use Greek yogurt as a substitute.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-inch (25-centimeter) springform pan and line the bottom with parchment paper to prevent sticking.
- In a large mixing bowl, whisk 680 grams (1.5 pounds) of room-temperature ricotta on low speed until smooth and creamy, about 1-2 minutes.
- Then, add 450 grams (2 x 8 ounces) of cream cheese (room temperature) and whisk for 1-2 minutes until well combined. Scrape down the sides.
- Gradually add 300 grams (1½ cups) of granulated sugar, 1 tablespoon of lemon juice, and 1 tablespoon of pure vanilla extract. Whisk until the mixture is well combined and silky in texture.
- Add the 6 eggs one at a time on low speed. Avoid over-beating.
- Gently whisk 53 grams of all-purpose flour (6 tablespoons) and 500 mL of sour cream (room temperature) until the batter is smooth and evenly mixed.
- Pour the batter into the prepared springform pan and smooth the top with a spatula. Place the pan in the oven and bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
Once baked, turn off the oven and let the cheesecake cool inside for an hour with the door ajar. Remove the cheesecake from the oven and let it cool completely at room temperature before covering and refrigerating overnight.
Tips for making the best cheesecake
- Use room temperature ingredients: Allow your cream cheese, ricotta, eggs, and sour cream to come to room temperature before beginning. This ensures a smoother and more evenly mixed batter, which helps prevent lumps and overmixing.
- Mix the ingredients only until smooth: Overmixing can incorporate too much air into the batter, causing it to rise excessively during baking, leading to a collapsed center once the cheesecake cools.
- Incorporate eggs carefully: Add eggs one at a time and mix just until combined after each addition. Overmixing can incorporate too much air into the batter, leading to cracks during baking.
- Keep an eye on the timer: Cheesecake is done when the edges are set but the center still jiggles slightly. Avoid baking the cheesecake until the center is completely firm, as it will continue to set as it cools. Overbaking can result in a dry and dense texture.
- Release tension: Right after baking the cheesecake, gently loosen the top edge from the inside of the pan with a paring knife. This action helps avoid potential cracking on the top surface in case it shrinks while the edges are still adhered to the pan.
- Cool gradually: After baking, turn off the oven and let the cheesecake cool inside with the door cracked open for about an hour. This gradual cooling helps prevent cracks.
- Chill thoroughly: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving. This allows the flavors to meld and the texture to set properly.
FAQ
Absolutely! It’s a great dessert option for dinner parties or special occasions. Make the recipe, then refrigerate it until you’re ready to serve. You can make it up to 2 days in advance.
Store leftover cheesecake in the refrigerator for up to 5 days. Cover it tightly with plastic wrap to prevent it from drying out and absorbing any odors.
Yes, cheesecake freezes exceptionally well! To freeze it, first wrap individual slices tightly in plastic wrap to prevent freezer burn. Then, place the wrapped slices in an airtight container or freezer bag. Frozen cheesecake can be stored in the freezer for up to two months.
To prevent cracks, avoid overmixing the batter and be sure to incorporate the eggs one at a time. Additionally, baking the cheesecake in a water bath can help regulate the temperature and prevent the surface from drying out too quickly. Finally, letting the cheesecake cool gradually in the oven with the door ajar can also minimize the risk of cracks.
Serving suggestions
- Ricotta and Strawberries: For a light and refreshing twist, serve slices of Italian ricotta cheesecake with a dollop of whipped ricotta and a spoonful of macerated strawberries.
- Balsamic Glaze Recipe: Drizzle the cheesecake with a balsamic glaze to add a gourmet touch.
- Roasted Strawberries: Elevate your crustless ricotta cheesecake by topping it with a generous dollop of roasted strawberries.
- Healthy Fruit Salad: Serve alongside a few spoonfuls of your favorite seasonal fruits, such as raspberries, blueberries, or blackberries.
Recipe origins
I still remember the first time I tasted this cheesecake. My cousin Anna made it for my mom, and we all loved it! She kindly shared her recipe; it’s been a favorite at many family gatherings since then.
Over my entire adult life span, this recipe has been a big part of my family get-togethers. I have so many wonderful memories of enjoying this cake with my mom. It wasn’t until I made it for my daughter-in-law’s birthday that I decided it was finally time to share it with all of you!
And so, with great enthusiasm and a touch of sentimentality, I present this beloved crustless ricotta cheesecake recipe to you, hoping it brings as much happiness to your loved ones as it has to mine.
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THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this recipe for Italian cheesecake with ricotta, I would love to hear about it in the comments below and be sure to rate the recipe!
More ricotta recipes
Recipe
Best Italian Ricotta Cheesecake Recipe
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Ingredients
- 680 grams ricotta cheese 1.5 pounds, full fat, room temperature
- 450 grams cream cheese 2 x 8 ounces, room temperature
- 300 grams granulated sugar 1½ cups
- 1 tablespoon lemon juice
- 1 tablespoon pure vanilla extract
- 6 eggs room temperature
- 6 tablespoons all-purpose flour 53 grams
- 500 mL sour cream room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-inch (25-centimeter) springform pan and line the bottom with parchment paper to prevent sticking.
- On low speed, whisk the ricotta in a stand mixer bowl until it’s smooth and creamy, about 1-2 minutes. A handheld mixer can also be used.
- Then, add the cream cheese and whisk for 1-2 minutes until well combined. Scrape down the sides.
- Next, whisk in the sugar, lemon juice, and vanilla extract.
- Add the eggs one at a time on low speed. Avoid over-beating.
- Gently fold or whisk the flour and sour cream until the batter is smooth and evenly mixed.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Place the pan in the preheated oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Once baked, turn off the oven and let the cheesecake cool inside for an hour with the door ajar. Remove the cheesecake from the oven and allow it to cool completely at room temperature before covering and refrigerating overnight.
Video
Notes
- Use room temperature ingredients: Allow your cream cheese, ricotta, eggs, and sour cream to come to room temperature before beginning. This ensures a smoother and more evenly mixed batter, which helps prevent lumps and overmixing.
- Mix the ingredients only until smooth: Overmixing can incorporate too much air into the batter, causing it to rise excessively during baking, leading to a collapsed center once the cheesecake cools.
- Incorporate eggs carefully: Add eggs one at a time and mix just until combined after each addition. Overmixing can incorporate too much air into the batter, leading to cracks during baking.
- Keep an eye on the timer: Cheesecake is done when the edges are set but the center still jiggles slightly. Avoid baking the cheesecake until the center is completely firm, as it will continue to set as it cools. Overbaking can result in a dry and dense texture.
- Release tension: Right after baking the cheesecake, gently loosen the top edge from the inside of the pan with a paring knife. This action helps avoid potential cracking on the top surface in case it shrinks while the edges are still adhered to the pan.
- Cool gradually: After baking, turn off the oven and let the cheesecake cool inside with the door cracked open for about an hour. This gradual cooling helps prevent cracks.
- Chill thoroughly: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving. This allows the flavors to meld and the texture to set properly.
Nutrition
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Ronna
I have been making cheesecake since I was about 16. This was the best ever, no kidding! I used to cook til center was done, not jiggly. I followed the instructions to a t and it came out right, 60 minutes then oven off… this recipe was perfect, light and fluffy absolutely delish. Thank you!,,
Maria
So happy to read this Ronna! Thanks so much for sharing!
Laura Daugenti
Maria,
Love your recipes! For the Italian cheesecake, what is the equivalent of 500 ml. In cups or whatever it may be? Thank you
Maria
Hi! Thanks so much for your kind words Laura! For the Italian cheesecake recipe, 500 ml is roughly equivalent to 2 cups plus 2 tablespoons. If you’re using standard US measuring cups, 1 cup is about 240 ml, so 500 ml is just a bit over 2 cups. Hope that helps, and enjoy making the cheesecake!
Rosina La Rocca
Hi Maria
Can we use Almond Meal instead of all purpose flour?
to Make it Gluten Free?
Maria
Great question Rosina! I have not tried it but there is a friend of mine who is GF and she tells me that any recipe with eggs works great with 1:1 GF flour. I would love to hear about your results if you do decide to try it.
Maria
Can I add chocolate chiton this recipe?
Maria
Hi Maria, Yes, I think a handful of chocolate chips would create a great variation. Enjoy!
Mary Anne
Hi there! Do you think would work with gluten free flour?
Maria
Thanks for your interest Mary Anne. I have not tried it but I have a friend who is gluten free and she finds that any recipe with eggs works well with GF flour. I would love to hear about your results if you do decide to try it.
Toni Marshall
Hi Maria,
Thanks for the great recipes! They bring back so many wonderful memories of my childhood. I’m going to try this with GF flour, was hoping for a review of someone who’s already tried it.
Maria
Thanks for your comment Toni, I appreciate it! I am so eager to hear about your results if you do try it as I have had several requests about this. Thanks in advance!
Chris
Clarification please. The sour cream is folded into the rest of the ingredients? Not put on the top of the cheesecke after cooking – as in a New York Cheesecake? Thank you.
Maria
Thanks for your interest Chris. Yes, the sour cream is folded into the rest of the ingredients before baking, not added as a topping like in a New York cheesecake. Let me know if you have any other questions —happy baking!