Best Italian Ricotta Cheesecake Recipe

A slice of ricotta cheesecake on a white plate.

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.

Course Dessert

Cuisine Italian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 341kcal

Author Maria Vannelli RD

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.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition