authentic italian ricotta cheesecake recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best authentic italian ricotta cheesecake recipe

I’ve been making this authentic Italian ricotta cheesecake recipe for years, and it’s still one of my family’s favorite desserts. The first time I made it, I was a bit skeptical – I’d never made a cheesecake before, and the idea of using ricotta cheese instead of cream cheese seemed strange.

But the result was a light, creamy, and utterly delicious dessert that my family devoured in minutes. Since then, I’ve made it countless times for family gatherings, potlucks, and even just as a quick dessert for a weeknight dinner.

My kids love helping me mix the batter and watching the cheesecake bake to perfection in the oven. And the best part?

It’s incredibly easy to make and requires minimal ingredients – perfect for a busy home cook like me. Plus, it’s a great way to get in some extra calcium with the ricotta cheese and eggs.

As an added bonus, this recipe is also surprisingly healthy – the ricotta cheese adds protein and creaminess without adding any extra sugar or unhealthy fats. Over time, I’ve tweaked the recipe to make it even more authentic Italian-style, with a hint of lemon zest and a crunchy almond topping.

Now, I’m excited to share this beloved recipe with you and your family – so grab your mixing bowl and let’s get started!

Authentic Italian Ricotta Cheesecake

4.8 from 1868 votes

A creamy, authentic Italian ricotta cheesecake with a delicate crust, perfect for any occasion. This recipe combines rich ricotta, eggs, and a hint of lemon zest for a delightful dessert.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted

For the Filling

2 cups ricotta cheese
1/2 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
1/4 tsp salt

For the Topping

1/2 cup sour cream
2 tbsp powdered sugar

👨‍🍳Directions

1Preheat oven to 325°F.
2Line a springform pan with parchment paper and grease the sides.
3In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed.
4Press the mixture evenly into the bottom of the prepared pan.
5Bake for 10 minutes until the crust is lightly golden.
6Remove from the oven and set aside to cool.
7In a large mixing bowl, beat ricotta cheese and granulated sugar until smooth and well combined.
8Add eggs, one at a time, mixing well after each addition.
9Stir in vanilla extract, lemon zest, and salt until fully incorporated.
10The mixture should be smooth and creamy.
11Pour the ricotta mixture over the cooled crust, smoothing the top with a spatula.
12Place the springform pan on a baking sheet and bake for 45-50 minutes.
13The cheesecake is done when the edges are set and the center is slightly jiggly.
14Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an additional 30 minutes to prevent cracking.
15Remove the cheesecake from the oven and let it cool completely to room temperature.
16Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cheesecake to set.
17In a small bowl, mix sour cream and powdered sugar until smooth.
18Spread the mixture evenly over the top of the chilled cheesecake.
19Slice and serve the cheesecake, ensuring each slice has a portion of the crust and topping.

🔧Equipment

Mixing bowl
Springform pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 125mg🧂Sodium: 450mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 10g

📝Notes

Tips: For a smoother texture, strain the ricotta cheese overnight before using. You can also add a layer of fruit compote or fresh berries on top for added flavor and presentation.

Watch Video Of How Authentic Italian Ricotta Cheesecake Works

This authentic Italian ricotta cheesecake recipe has become a staple in our household – we love serving it at family gatherings and special occasions. The best part?

It’s incredibly easy to make ahead of time and can be stored in the fridge or freezer for up to two weeks. When reheating leftovers, simply wrap them in foil and bake at 350°F (180°C) until warm throughout – about 20-25 minutes depending on how large your slices are.

For an added touch, top with fresh berries or whipped cream before serving.

❓ Frequently Asked Questions About Italian Ricotta Cheesecake

Q: What is the difference between Italian ricotta cheesecake and other types of cheesecakes?

The main difference is that Italian ricotta cheesecake uses ricotta cheese instead of cream cheese or other types of cheese. This gives it a lighter texture and a more delicate flavor profile compared to other cheesecakes.

Q: Can I use low-fat or non-fat ricotta cheese in this recipe?

No, it’s best to use full-fat ricotta cheese for this recipe as it will give you the best results in terms of texture and flavor.

Q: How do I know if my cheesecake is done baking?

You can check if your cheesecake is done by inserting a toothpick into the center – if it comes out clean, it’s ready! Alternatively, you can also check by gently jiggling the pan – if the edges are set but the center is still slightly jiggly, it’s done.

Q: Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by substituting gluten-free flours for the all-purpose flour called for in the recipe.

Q: What is the best way to store leftover cheesecake?

You can store leftover cheesecake at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts