Italian Ricotta Cheesecake Recipe

This traditional Italian ricotta cheesecake features creamy whole-milk ricotta blended with eggs, sugar, and subtle citrus notes for a light, fluffy, and not-too-sweet treat. Unlike dense New York-style versions, this crustless or simple-crust dolce celebrates ricotta’s delicate texture — perfect for holidays, family gatherings, or an elegant finish to any Italian meal.

Why You’ll Love This Recipe:

You’ll fall head over heels for this Italian ricotta cheesecake because it strikes the perfect balance between rich indulgence and refreshing lightness. The star ingredient — high-quality whole-milk ricotta — delivers a wonderfully creamy yet airy texture that feels sophisticated without being heavy.

Unlike classic American cheesecakes that can feel dense and overly sweet, this version lets the natural mild sweetness of ricotta shine through, enhanced by bright citrus zest and vanilla. It’s incredibly versatile: serve it plain for understated elegance, dust it with powdered sugar, or top it with fresh berries, honey, or figs for a stunning presentation.

The recipe is forgiving for home bakers, comes together quickly, and fills your kitchen with the most inviting aromas. Family and friends always ask for seconds — it’s that crowd-pleasing Italian dolce that feels both comforting and special.

Yield: 12 slices

Italian Ricotta Cheesecake Recipe

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Light, creamy Italian ricotta cheesecake with bright citrus notes — a delicate, not-too-sweet classic Italian dessert.

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Additional Time 6 hours

Total Time 7 hours 35 minutes

Ingredients

• 2 lbs (900g) whole-milk ricotta cheese, drained if watery
• 4 large eggs, room temperature
• 1 cup (200g) granulated sugar
• Zest of 1 large lemon (plus 1–2 Tbsp fresh lemon juice, optional)
• 1 Tbsp pure vanilla extract
• ¼ cup (30g) all-purpose flour or cornstarch (for stability)
• Pinch of salt
• Optional simple crust: 1½ cups graham cracker or cookie crumbs + ⅓ cup melted butter + 2 Tbsp sugar

Instructions

1. Get ready to bake with love! Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. If using a crust, mix crumbs, melted butter, and sugar, press firmly into the bottom, and bake 8–10 minutes until set. Let cool slightly. (Skip this for crustless — just grease well!)
2. Drain the star of the show. If your ricotta seems wet, place it in a fine-mesh sieve over a bowl and let it drain 30–60 minutes in the fridge. Pat dry gently — this ensures a perfect creamy (not watery) texture.
3. Bring everything to room temp. Take out your ricotta, eggs, and any other cold ingredients. Room-temperature components blend smoothly and give the fluffiest result — trust this step for bakery-worthy texture!
4. Whip up some magic. In a large bowl, beat the ricotta with sugar, lemon zest, vanilla, lemon juice (if using), and salt using a hand mixer or stand mixer on medium until creamy and mostly smooth (about 2–3 minutes). A few tiny ricotta curds are perfectly authentic!
5. Add the binding touch. Sprinkle in the flour or cornstarch and mix on low just until combined — this little bit keeps everything stable without making it heavy.
6. Gently welcome the eggs. Add eggs one at a time, beating on low speed after each addition just until blended. Be super gentle here — overmixing creates cracks, so treat those eggs with kindness!
7. Pour with care. Pour the silky batter into your prepared pan. Tap the pan gently on the counter a few times to release any air bubbles and smooth the top with a spatula for that picture-perfect look.
8. Bake low and slow. Place the pan in a larger roasting pan and add hot water halfway up the sides (water bath for creaminess!). Bake 60–75 minutes until edges are set but the center still has a gentle jiggle (like Jell-O).
9. Cool gracefully. Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 1 hour — this slow cooling prevents cracks and sinking. Then cool completely at room temperature.
10. Chill and celebrate! Cover and refrigerate at least 6 hours (overnight is best). Run a knife around the edge, release from the springform, dust with powdered sugar, and serve with fresh berries, honey drizzle, or simply as is. Slice, share, and enjoy the compliments — you've created a true Italian masterpiece!

Notes

For the most authentic Italian texture, avoid over-baking — slight jiggle in the center is normal. Crack prevention tip: always use a water bath and cool slowly. This cheesecake is naturally gluten-free if you skip the crust and use cornstarch!

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 235Total Fat 8gSaturated Fat 4gUnsaturated Fat 3gCholesterol 86mgSodium 98mgCarbohydrates 29gFiber 0gSugar 21gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks:

• Use whole-milk ricotta (preferably fresh or high-quality Italian-style) and drain it in a fine-mesh sieve for 30–60 minutes if it’s very wet — this prevents a soggy cheesecake.
• Bring all ingredients (especially ricotta, eggs, and any cream cheese if using) to room temperature for the smoothest, lump-free batter.
• Mix gently and avoid over-beating once eggs are added — overmixing incorporates too much air and can cause cracking or sinking.
• Bake in a water bath (place springform pan in a larger pan with hot water) for ultra-creamy results and to minimize cracks.
• Let the cheesecake cool slowly in the turned-off oven with the door slightly ajar — this gradual cooling prevents dramatic sinking or cracking.
• For the best flavor and texture, chill at least 6 hours (overnight is ideal) before slicing.

Ingredients Notes:

Whole-milk ricotta is the heart of this recipe — choose a high-quality, full-fat version (avoid low-fat or part-skim) as it provides the signature creamy, slightly grainy texture Italians adore. Eggs add structure and richness while helping create that light, almost custard-like consistency.

Granulated sugar sweetens gently without overpowering the ricotta’s natural flavor. Fresh lemon zest (and sometimes juice) brings brightness and cuts through the dairy richness beautifully — always use fresh citrus, never bottled.

Vanilla extract (or a scraped vanilla bean for extra luxury) adds warm depth. A small amount of flour or cornstarch helps bind and stabilize the batter. If including a crust, simple buttery crumbs (graham, digestive, or Italian amaretti) complement without dominating. Butter (melted) enriches the filling and crust. All ingredients should be fresh for the cleanest, most authentic Italian taste.

Variations and Substitutions:

• Crust options: Keep it crustless for a pure, gluten-free version (very traditional in many Sicilian recipes), or add a simple shortcrust pastry, graham cracker base, or crushed amaretti cookies for extra texture and almond notes.
• Citrus twist: Swap lemon zest for orange zest, or use a mix of both for a more Sicilian flair. Add a splash of limoncello or orange liqueur for adult sophistication.
• Dairy variations: Blend in mascarpone (for ultra-luxurious creaminess) or a bit of cream cheese (for slightly denser results, common in Italian-American versions). Use heavy cream instead of sour cream if desired.
• Gluten-free: Use cornstarch or potato starch instead of flour, and skip the crust or use gluten-free crumbs.
• Flavor add-ins: Fold in mini chocolate chips, candied citron, pine nuts, or raisins for traditional Easter pastiera-inspired variations. Top with fresh figs and honey, berry compote, or powdered sugar and cinnamon.
• Lower sugar: Reduce sugar slightly or substitute part with honey for a more delicate sweetness.

Storage Options:

Store the cooled cheesecake covered in the refrigerator for up to 5 days — the flavor actually improves after 1–2 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving. Avoid freezing with fresh fruit toppings, as they become mushy — add those fresh after thawing.

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