Italian Ricotta Cheesecake (Authentic Recipe)

Italian ricotta cheesecake is a beloved dessert that stands apart for its light, airy texture and nuanced flavor.

Unlike dense New York–style cheesecake, this Italian version is celebrated for its creamy yet delicate mouthfeel, achieved with rich ricotta cheese and subtle citrus notes.

Its origins are deeply rooted in Italian home baking traditions, often made for holidays and family gatherings.

Whether you’re an experienced baker or new to cheesecakes, this recipe will help you create a memorable dessert that’s as elegant as it is satisfying. Follow along for a flawless, classic Italian ricotta cheesecake, with expert tips and creative twists.

Ingredients Checklist

For a perfect Italian ricotta cheesecake, it’s important to start with quality ingredients. Organize everything ahead of time for a seamless baking experience.

For the Crust:

• 2 cups graham cracker crumbs (about 15 crackers)

• 4 tablespoons sugar

• 7 tablespoons unsalted butter, melted

• Pinch of salt (optional, enhances flavor)

Crust Variations:

• Substitute vanilla wafer, amaretti, or biscotti crumbs for a more authentic Italian touch.

• For a gluten-free version, use gluten-free cookies or almond flour.

For the Filling:

• 4 cups whole milk ricotta cheese, well-drained (see notes below)

• 1 cup mascarpone cheese (for added creaminess)

• 1½ cups granulated sugar

• 1 tablespoon corn starch (prevents excess moisture)

• 1 tablespoon orange zest (preferably organic)

• 1 tablespoon lemon zest

• 1 teaspoon almond extract

• 1 teaspoon pure vanilla extract

• 6 large eggs, at room temperature

Filling Variations:

• Fold in mini chocolate chips, chopped pistachios, or a splash of liqueur (such as Limoncello or Amaretto) for flavor variety.

• Substitute part-skim ricotta for a lighter option, but be sure to drain thoroughly.

• Add 1 tablespoon honey for added depth.

Optional Toppings:

• Fresh berries (raspberries, strawberries, blueberries)

• Sliced candied citrus peel

• Toasted slivered almonds or pistachios

• Dusting of powdered sugar

• Fruit compote or berry sauce

Ingredient Notes:

• Ricotta Cheese: Use impastata or fresh homemade ricotta for the best texture. To drain ricotta, line a sieve with cheesecloth, place over a bowl, and refrigerate overnight.

• Mascarpone: If unavailable, use cream cheese for a slightly denser, tangier result.

• Zest: Use a microplane for the finest zest and the brightest flavor.

Step-by-Step Instructions

A smooth process and the right techniques are key for a flawless cheesecake. Follow these clear steps and you’ll have bakery-quality results at home.

1. Prepare the Crust:

• Preheat oven to 325°F (163°C). Grease a 9-inch or 10-inch springform pan.

• Wrap the outside of the pan with two layers of heavy-duty foil to prevent leaks during the water bath.

• In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until the mixture resembles wet sand.

• Press the crumbs evenly into the bottom and slightly up the sides of the pan using a flat-bottomed glass.

• Bake crust for 10 minutes. Remove and let cool while preparing filling.

2. Prepare the Filling:

• Place ricotta in a fine mesh sieve lined with cheesecloth and let drain for at least 6 hours or overnight if it’s very wet.

• In a large bowl, blend drained ricotta and mascarpone until completely smooth (use a food processor or electric mixer for best results).

• Add sugar, corn starch, orange zest, lemon zest, almond extract, and vanilla extract. Blend until incorporated.

• Beat in eggs, one at a time, mixing on low just until combined after each addition. Avoid over-mixing to keep the batter light.

3. Assemble and Bake:

• Pour the ricotta mixture over the cooled crust, smoothing the top with a spatula.

• Place the springform pan in a large roasting pan.

• Carefully pour hot water into the roasting pan so it comes halfway up the sides of the springform pan. This water bath (bain-marie) ensures even baking and minimizes cracking.

• Bake for 90–100 minutes. The edges should be set and the center should have a slight wobble.

4. Cooling and Chilling:

• When done, turn off the oven and prop the oven door open slightly. Let the cheesecake cool inside for 1 hour—this gradual cooling prevents cracks.

• Remove cheesecake from the water bath and foil, then transfer to a wire rack to cool to room temperature.

• Run a thin knife around the edge to loosen the cake from the pan. Release the springform ring, but leave the cake on the base.

• Once completely cooled, cover and refrigerate for at least 8 hours (preferably overnight).

5. Serving:

• For the cleanest slices, dip a sharp knife in hot water and wipe clean between each cut.

• Garnish with desired toppings before serving.

Tips for Perfect Results

Achieving a flawless Italian ricotta cheesecake comes down to attention to detail. These practical tips ensure professional-quality results every time.

• Drain Ricotta Thoroughly: Excess moisture will make the filling runny. For best texture, drain ricotta overnight in the fridge.

• Use Room Temperature Ingredients: This prevents lumps and helps the batter blend evenly.

• Don’t Over-mix: Incorporate ingredients until just combined to avoid a dense or cracked cheesecake.

• Bake in a Water Bath: The moist environment is crucial for even baking and preventing surface cracks.

• Check for Doneness: The cheesecake should still jiggle slightly in the center; it will firm up as it cools.

• Cool Gradually: Rapid temperature changes cause cracks. Let the cake cool slowly in the oven, then at room temperature.

• Chill Well: Refrigerate overnight for optimal texture and flavor.

Troubleshooting:

• Soggy Crust: Ensure the pan is wrapped well, and the crust is pre-baked.

• Cracked Top: Usually from overbaking, rapid cooling, or not enough moisture. Follow the cooling method and use a water bath.

• Grainy Texture: Ricotta was not blended enough or not well-drained.

Ingredient Substitutions:

• Cream cheese for mascarpone (for a tangier flavor)

• Gluten-free cookies or almond meal for the crust

• Coconut sugar or honey for a natural sweetener

Serving Suggestions

A thoughtfully served cheesecake elevates the dining experience. Here are some creative and classic ways to present your Italian ricotta cheesecake.

• Fresh Fruit: Top with a vibrant array of seasonal berries or thin slices of ripe peaches and plums.

• Citrus Accents: Add candied orange or lemon peel for a fragrant finish.

• Nutty Crunch: Sprinkle with toasted pistachios or almonds for color and texture contrast.

• Sauces: Offer with homemade raspberry coulis, blueberry sauce, or honey drizzle.

• Individual Portions: For special occasions, make mini cheesecakes in ramekins or muffin tins.

• Pairings: Serve with espresso, dessert wine (Vin Santo, Moscato), or limoncello for a traditional Italian finale.

Final Thoughts

Italian ricotta cheesecake brings a taste of tradition and elegance to any table. Its delicate texture and gentle citrus notes make it an adaptable favorite, perfect for celebrations or simple family dinners.

With proper technique, fresh ingredients, and attention to detail, you can master this classic dessert at home. Feel free to experiment with flavors, toppings, and crust options to make it your own.

Every slice showcases the beauty of Italian baking—light, flavorful, and always memorable. Enjoy baking, serving, and sharing your homemade Italian ricotta cheesecake with friends and family—it’s sure to become a new favorite!