Best Italian Ricotta Cheesecake Recipe

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! 

Jump to:

• Ingredients
• Instructions
• Tips for making the best cheesecake
• FAQ
• Serving suggestions
• Recipe origins
• More ricotta recipes
• Recipe

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

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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★★★★★ 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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