Italian Ricotta Cheesecake

Indulge in the creamy, airy decadence of Italian Ricotta Cheesecake—a timeless dessert that beautifully balances richness and lightness. This classic cheesecake pairs velvety ricotta and cream cheese with a hint of zesty lemon and fragrant vanilla for a tangy-sweet flavor profile that's utterly irresistible. Baked to golden perfection with a silky, slightly jiggly center, it’s as elegant as it is comforting. Key to its charm are its simplicity and attention to detail, including a slow cooling process to avoid cracks and ensure a flawless finish. Perfect for any occasion, this dessert is best served chilled and can be dusted with powdered sugar for an extra touch of sophistication. Make it ahead, as the overnight refrigeration only enhances its luscious texture—a true testament to Italian dessert traditions.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 cups Ricotta cheese
• 8 ounces Cream cheese
• 0.75 cup Granulated sugar
• 4 units Large eggs
• 1 teaspoon Vanilla extract
• 1 tablespoon Lemon zest
• 2 tablespoons All-purpose flour
• 0.25 teaspoon Salt
• 1 tablespoon Butter (for greasing pan)
• 2 tablespoons Powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter and set aside.

Step 2

In a large mixing bowl, combine the ricotta cheese and cream cheese. Beat with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 3

Add the granulated sugar to the cheese mixture and mix until fully incorporated.

Step 4

Crack the eggs into the mixture, one at a time, beating well after each addition to ensure the batter is smooth.

Step 5

Add the vanilla extract, lemon zest, flour, and salt. Mix until just combined, taking care not to overmix.

Step 6

Pour the batter into the prepared springform pan and spread it evenly with a spatula.

Step 7

Place the pan on the middle rack of your preheated oven. Bake for 55-60 minutes, or until the edges are set and slightly golden, but the center still has a slight jiggle.

Step 8

Once baked, turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracks.

Step 9

Remove the cheesecake from the oven and transfer it to a wire rack to cool completely to room temperature.

Step 10

Once the cheesecake is cool, cover it tightly with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight.

Step 11

Before serving, carefully remove the springform pan ring. If desired, sprinkle the top of the cheesecake with powdered sugar as a garnish.

Step 12

Slice and serve chilled. Enjoy your Italian Ricotta Cheesecake!

Nutrition Facts

Serving size	1124.7 grams (1124.7g)

Amount per serving	% Daily Value*
Calories	2596

Total Fat 161.40g	207%
Saturated Fat 92.20g	461%
Polyunsaturated Fat 3.40g
Cholesterol 1306mg	435%
Sodium 2080mg	90%
Total Carbohydrate 225.30g	82%
Dietary Fiber 1.50g	5%
Total Sugars 175.40g
Protein 95.30g	191%

Vitamin D 169IU	846%
Calcium 2372mg	182%
Iron 6mg	34%
Potassium 1119mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 13.9%

Carbs: 33.0%