How to Make a Classic Italian Ricotta Cheesecake

How to Make a Classic Italian Ricotta Cheesecake

Italian Ricotta Cheesecake is a light, creamy, and slightly sweet dessert that differs from traditional American cheesecakes. Made with ricotta cheese instead of cream cheese, it has a delicate texture and a hint of citrus flavor, making it a favorite in Italian households. This classic dessert is perfect for any occasion, whether you’re hosting a dinner party or simply craving something sweet.

Ingredients

To make an authentic Italian ricotta cheesecake, you’ll need the following ingredients:

For the Crust (Optional, Traditional Version is Crustless)

• 1 ½ cups graham cracker crumbs (or crushed biscotti for an Italian touch)
• 2 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 2 pounds whole milk ricotta cheese (drained if watery)
• ¾ cup granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon (or orange for a Sicilian twist)
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional)
• ½ cup heavy cream (or whole milk for a lighter texture)

For Garnish (Optional)

• Powdered sugar
• Fresh berries
• Honey drizzle

Step-by-Step Instructions

Step 1: Prepare the Ricotta

Ricotta cheese contains moisture that can affect the texture of the cheesecake. To prevent excess liquid:

• Place ricotta in a fine-mesh strainer or wrap it in cheesecloth.
• Let it drain for at least 30 minutes or overnight in the refrigerator.

Step 2: Make the Crust (If Using)

While traditional Italian ricotta cheesecake is often made without a crust, a crust can add a nice texture contrast.

• Preheat the oven to 350°F (175°C).
• Combine the graham cracker (or biscotti) crumbs, sugar, and melted butter in a bowl.
• Press the mixture into the bottom of a greased 9-inch springform pan.
• Bake for 8–10 minutes, then let cool while you prepare the filling.

Step 3: Prepare the Ricotta Filling

• In a large bowl, beat the ricotta cheese until smooth.
• Add sugar and continue beating until well combined.
• Incorporate the eggs one at a time, mixing after each addition.
• Stir in the vanilla extract, citrus zest, salt, and cinnamon (if using).
• Add the flour and mix just until incorporated.
• Finally, pour in the heavy cream and mix until smooth.

Step 4: Assemble and Bake

• Pour the ricotta mixture into the prepared crust (or directly into the greased pan if crustless).
• Smooth the top with a spatula.
• Bake in the preheated oven for about 60 minutes, or until the edges are set and the center has a slight jiggle.
• Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour. This helps prevent cracking.

Step 5: Chill and Serve

• Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight. This enhances the texture and flavor.
• Before serving, dust with powdered sugar and garnish with fresh berries or honey if desired.

Tips for the Best Italian Ricotta Cheesecake

• Use high-quality ricotta: Fresh, whole milk ricotta will yield the best results.
• Drain the ricotta well: Excess moisture can make the cheesecake too soft.
• Don’t overmix the batter: Too much air can cause cracks during baking.
• Bake in a water bath for extra creaminess: Place the springform pan in a larger pan with hot water to ensure even baking.

Final Thoughts

Classic Italian Ricotta Cheesecake is a simple yet elegant dessert that highlights the rich flavor of ricotta cheese. Whether served plain or topped with fruit, it’s a delicious treat that’s easy to make and sure to impress. Enjoy this delightful Italian dessert with a cup of espresso for the perfect ending to any meal!