Italian Ricotta Cheesecake Recipe: Authentic & Creamy Guide

Italian Ricotta Cheesecake is the kind of dessert that quietly wins you over—light yet creamy, gently sweet, and perfumed with citrus. If you’ve only had dense New York–style cheesecake, this version will be a lovely surprise. The ricotta keeps things airy and elegant, while a whisper of lemon and vanilla adds brightness without overpowering the dairy’s natural sweetness. In this guide, I’ll walk you through every step—from choosing the right ricotta to baking and chilling—so you end up with a beautifully set, crack-free cheesecake that slices neatly and tastes like a little piece of Italy. Expect a tender texture, a golden top, and a dessert that feels special without being fussy.

Why This Ricotta Cheesecake Wins Hearts

This Italian Ricotta Cheesecake is all about balance: it’s creamy without heaviness, sweet but not cloying, and sophisticated yet simple to make. The ricotta creates a delicate, cloud-like texture, and a touch of citrus zest brightens each bite. It’s equally at home at a holiday table or a casual Sunday dinner, and it plays well with toppings—from fresh berries to a drizzle of honey. Best of all, it’s forgiving: no elaborate water bath required (though you can use one), and no complicated steps. Just gentle mixing, an attentive bake, and time to chill.

What You’ll Need: Ingredients for Italian Ricotta Cheesecake

• Whole-milk ricotta (32 oz/900 g) — The star. Provides a light, creamy base with a delicate, milky flavor. Whole milk is key for richness.
• Mascarpone (4 oz/115 g) — Adds silkiness and a subtle tang; keeps the texture smooth without heaviness. You can omit for a slightly lighter result.
• Granulated sugar (3/4 cup/150 g) — Sweetens without weighing down the filling; balances the ricotta’s mild flavor.
• Large eggs (4) — Bind the batter, set the texture, and add richness. Room temperature helps everything mix evenly.
• Heavy cream (1/2 cup/120 ml) — Softens the crumb and prevents a dry texture, giving that tender, custardy feel.
• Cornstarch (2 tbsp) — Gently thickens and stabilizes the filling, limiting cracks and ensuring a clean slice.
• Lemon zest (1–2 tsp) — Brings brightness and a fragrant citrus note. Orange zest is a lovely alternative.
• Vanilla extract (2 tsp) — Rounds out the flavors with warm, sweet notes.
• Kosher salt (1/4 tsp) — Makes all the flavors pop. A small amount has a big impact.
• Unsalted butter (5 tbsp/70 g), melted — For the crust, adds flavor and helps the crumbs set.
• Amaretti or graham cracker crumbs (1 1/2 cups/150–170 g) — A lightly crisp base with nutty sweetness; amaretti add an Italian twist.
• Sugar for crust (1 tbsp) — Encourages gentle caramelization and a touch of sweetness.
• Pinch of salt (for crust) — Balances sweetness and deepens flavor.
• Optional toppings: fresh berries, a dusting of powdered sugar, warm honey, or a spoon of lemon marmalade — Complements the ricotta’s freshness.

How to Make It: Step-by-Step Guide to Italian Ricotta Cheesecake

1. Prep the pan. Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. Wrap the outside of the pan with a double layer of foil if you plan to use a water bath or if your pan has any gaps.
2. Heat the oven. Preheat to 350°F (175°C). Place a rack in the center. If using a water bath, set a large roasting pan on another rack to preheat.
3. Check your ricotta. If your ricotta looks very wet, spoon it into a fine-mesh strainer or cheesecloth and drain for 15–30 minutes. Excess moisture can cause a grainy texture.
4. Make the crust. In a bowl, combine crumbs, 1 tbsp sugar, a pinch of salt, and melted butter. Stir until the mixture resembles damp sand and holds when pressed.
5. Press and par-bake. Pour the crumb mixture into the pan and press firmly into an even layer on the bottom (and slightly up the sides if you like). Bake 8–10 minutes, until fragrant and just set. Cool while you make the filling.
6. Start the filling base. In a large bowl, whisk the ricotta by hand or mix on low speed until smooth and creamy, about 1–2 minutes. Avoid overbeating to keep it light.
7. Add sugar, zest, and vanilla. Whisk in the granulated sugar, lemon zest, vanilla, and salt until combined. The mixture should be smooth but not whipped.
8. Incorporate eggs. Add the eggs one at a time, whisking gently after each until just combined. Do not whip air into the batter—overmixing can cause cracks.
9. Finish with cornstarch and cream. Sprinkle the cornstarch over the batter and whisk in. Add the heavy cream and gently mix until smooth. If using mascarpone, whisk it in now until no streaks remain.
10. Fill the pan. Pour the batter over the cooled crust. Tap the pan gently on the counter to release any large bubbles.
11. Choose your baking method. For the most even texture, place the springform pan into the preheated roasting pan and pour hot water around it to reach halfway up the sides. Alternatively, bake the cheesecake on the center rack without a water bath for a slightly firmer, rustic finish.
12. Bake. Bake at 350°F (175°C) for 55–65 minutes. The edges should be set and lightly golden, and the center should wobble like set gelatin when you gently nudge the pan.
13. Rest in the oven. Turn off the oven, crack the door, and let the cheesecake rest inside for 30–45 minutes. This gradual cooling helps prevent cracks.
14. Cool on the counter. Remove the pan from the oven (and the water bath, if using). Carefully remove the foil. Cool on a rack until the pan is just slightly warm, 45–60 minutes.
15. Chill. Cover and refrigerate at least 4 hours, preferably overnight. The chill time is when the texture transforms into creamy perfection.
16. Unmold and slice. Run a thin knife around the edge of the pan, release the springform, and transfer the cake to a serving plate. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
17. Serve. Dust with powdered sugar or top with berries and a drizzle of warm honey. Serve slightly chilled for the most refined texture and flavor.

All About Timing & Preparation Details

Here’s how to plan your baking day so you’re never rushed:

• Prep time: 25–30 minutes (includes draining ricotta if needed and par-baking the crust)
• Bake time: 55–65 minutes
• Rest in oven: 30–45 minutes
• Counter cooling: 45–60 minutes
• Chill time: Minimum 4 hours, ideally overnight
• Total time: About 7–9 hours with chilling (mostly hands-off)
• Yield: 10–12 slices

The cheesecake is ready to enjoy once it’s fully chilled and set—when you gently press near the center, it should feel firm yet plush. If you’re serving for an event, bake the day before and chill overnight; you’ll get the cleanest slices and the most developed flavor.

Pro Tips for Flawless Results

• Drain if needed: Ricotta varies widely. If yours looks wet or loose, a brief drain reduces excess moisture and prevents a grainy finish.
• Room-temperature ingredients: Let eggs, ricotta, and mascarpone come to room temp. They blend more smoothly and reduce the urge to overmix.
• Mix gently: Avoid whipping air into the batter. A slow, steady mix yields a fine, custardy crumb and fewer surface cracks.
• Consider a water bath: Not mandatory, but it ensures even heat and the most delicate texture. If skipping, bake on the center rack and avoid overbaking.
• Bake by visual cues: Look for set edges and a slight jiggle in the center. Overbaking leads to dryness and cracking.
• Cool gradually: The oven rest and room-temperature cooling are your insurance policy against cracks.
• Flavor variations: Swap lemon zest for orange, add 1/4 tsp almond extract, use amaretti cookies for the crust, or swirl 2–3 tbsp lemon curd on top before baking.
• Gluten-free option: Use gluten-free graham crumbs or a mix of almond flour and finely ground almonds for the crust.
• Serving temperature: Slightly chilled is best; too cold mutes flavors. Ten minutes on the counter before serving is perfect.
• Storage: Refrigerate, covered, up to 4 days. Freeze individual slices tightly wrapped for up to 2 months; thaw overnight in the fridge.

A Quick Nutritional Snapshot

Approximate per serving (12 slices), without toppings:

• Calories: ~340
• Protein: ~7 g
• Carbohydrates: ~28 g
• Total Fat: ~21 g
• Saturated Fat: ~12 g
• Sugar: ~18 g
• Fiber: ~1 g
• Sodium: ~220 mg

These values will vary based on the exact brands you use and whether you choose a different crust or add toppings. Using part-skim ricotta or reducing the crust thickness will slightly lower calories and fat.

Your Questions, Answered

Do I need a water bath?

No, not strictly. A water bath helps regulate temperature and gives the most delicate texture, but this ricotta cheesecake bakes well without one. If you skip it, watch your bake time carefully and cool the cake gradually to reduce the risk of cracks.

Can I make it crustless or gluten-free?

Yes to both. For crustless, butter the springform pan well, line the bottom with parchment, and pour the filling directly in; bake until just set. For a gluten-free crust, use gluten-free graham crumbs or a blend of almond flour and finely ground almonds with butter and a pinch of sugar and salt.

How do I avoid a grainy texture?

Drain watery ricotta, use room-temperature dairy, and mix gently—overbeating can incorporate air and cause a rough crumb. Also, bake just until set, then cool slowly to maintain a creamy, custardy texture.

Parting Notes to Inspire Your Baking

Baking an Italian Ricotta Cheesecake is as much about the process as it is about the reward. There’s a calm rhythm in mixing gently, watching the edges set in the oven, and waiting as it chills into its best self. Share it at a family dinner, bring it to a celebration, or slice it quietly at home with a cup of coffee—it has a way of making any moment feel a little more generous. With a few simple ingredients and a patient chill, you’ll have a dessert that feels both effortless and special, one that invites people to linger, talk, and savor each bite. I hope this becomes a recipe you return to whenever you want something soothing, elegant, and unmistakably delicious.