This Italian ricotta cheesecake recipe uses simple ingredients to create a light, creamy dessert that's perfect for holidays or any occasion.
This ricotta cheesecake recipe is made from scratch with simple ingredients and delivers a light, creamy texture that's never overly sweet. It's an easy, traditional dessert that works just as beautifully for holidays as it does for everyday celebrations.
This Italian cheesecake has been a cherished recipe in my family for over four decades, and I often serve it for New Year's Eve, Mother's Day, and other special occasions. It's always a favorite-especially when topped with roasted strawberries.
Thanks to the ricotta cheese, the texture is smooth and delicate, and the best part? It comes together with very little effort.
Let me show you just how easy it is to make.
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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 Ricotta Cheesecake Recipe
- 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!
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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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Mary P
Buongiorno! I made this using your ricotta cheese recipe; all my ingredients of course are organic and I used a blender and mascarpone cheese instead of cream cheese. Using a blender with the cap on eliminates the risk of incorporating too much air. It came out creamy and luscious! Now my husband asks for it all the time. Thanks for such a great recipe.
Maria
Buongiorno! I am so thrilled to hear this Mary! Using homemade ricotta makes such a massive difference in the final texture. Your substitution of mascarpone for cream cheese is a brilliant, authentically Italian touch—it adds such a beautiful richness. I’m so glad it’s become a favorite for your husband! Thank you for sharing your wonderful modifications with me.