How to Make a Traditional Italian Ricotta Cheesecake

How to Make a Traditional Italian Ricotta Cheesecake

Ricotta cheesecake, a beloved dessert in Italy, is a rich, creamy, and slightly tangy treat. Unlike its American counterpart, which often uses cream cheese, traditional Italian ricotta cheesecake focuses on the lighter, fluffier texture of ricotta cheese. This dessert is often served during holidays and special occasions, offering a delicious balance of sweetness and the subtle flavor of ricotta. If you’re eager to recreate this classic Italian dessert, here’s a step-by-step guide on how to make a traditional Italian ricotta cheesecake.

Ingredients

For the crust:

• 200g (about 7 oz) of digestive biscuits or graham crackers, crushed
• 75g (about 1/3 cup) unsalted butter, melted
• 1 tablespoon sugar (optional)

For the filling:

• 900g (2 pounds) fresh ricotta cheese, drained
• 150g (3/4 cup) granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup all-purpose flour
• A pinch of salt

For the topping (optional):

• Powdered sugar, for dusting
• Fresh fruit (like berries or citrus), for garnish

Instructions

Step 1: Prepare the Crust

1. Crush the Biscuits: Start by crushing the digestive biscuits or graham crackers into fine crumbs. You can use a food processor or place them in a plastic bag and crush them with a rolling pin.

2. Mix the Crumbs and Butter: In a medium-sized bowl, combine the crushed crumbs, melted butter, and sugar (if using). Stir until all the crumbs are well coated with the butter.

3. Form the Crust: Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan. Make sure to press the mixture evenly to form a compact, solid base. Use the back of a spoon or your hands to smooth it out.

4. Chill the Crust: Place the crust in the refrigerator to set for at least 30 minutes while you prepare the filling. This will help it firm up and hold together.

Step 2: Prepare the Filling

1. Preheat the Oven: Preheat your oven to 325°F (160°C). This ensures that the oven is at the right temperature when you’re ready to bake the cheesecake.

2. Prepare the Ricotta: If your ricotta is not very smooth, place it in a fine-mesh strainer and press out any excess liquid. You want the ricotta to be as dry as possible for the best texture.

3. Mix the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, sugar, eggs, vanilla extract, lemon zest, flour, and a pinch of salt. Use an electric mixer or a hand whisk to mix everything until smooth and well-combined. The mixture should be creamy without any lumps.

4. Taste and Adjust: Taste the filling and adjust the sweetness if needed by adding a little more sugar or lemon zest for added freshness.

Step 3: Assemble the Cheesecake

1. Pour the Filling: Pour the ricotta filling onto the chilled crust. Use a spatula to spread it out evenly and smooth the top.

2. Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 1 hour to 1 hour 15 minutes. The cheesecake should be set around the edges but slightly wobbly in the center. If the top starts to brown too quickly, cover it loosely with foil and continue baking.

3. Cool the Cheesecake: Once the cheesecake is done, remove it from the oven and let it cool in the pan for 10–15 minutes. Then, remove the sides of the springform pan and allow the cheesecake to cool completely to room temperature. Afterward, place it in the refrigerator for at least 4 hours, or ideally overnight, to set fully.

Step 4: Serve and Garnish

1. Dust with Powdered Sugar: Before serving, dust the top of the cheesecake with powdered sugar for a simple finishing touch.

2. Add Fresh Fruit: For a burst of color and flavor, top the cheesecake with fresh fruit like berries, citrus slices, or even a drizzle of honey or fruit preserves.

3. Slice and Enjoy: Slice the cheesecake into wedges and serve chilled. The ricotta gives this cheesecake a smooth and delicate texture that melts in your mouth with every bite.

Tips for Success

• Drain the Ricotta Well: Ensure your ricotta is properly drained before use. If there’s excess liquid in the ricotta, it will affect the consistency of the cheesecake.
• Avoid Overmixing: While mixing the ricotta filling, avoid overmixing as this can make the texture too dense. Mix just until everything is combined.
• Low and Slow Baking: Baking at a lower temperature ensures that the cheesecake cooks evenly without cracking. It’s important not to overbake it.
• Use Full-Fat Ricotta: For the richest flavor and texture, always use full-fat ricotta cheese.

Variations

• Lemon Ricotta Cheesecake: Add extra lemon zest or a tablespoon of lemon juice to the filling for a tangy, refreshing flavor.
• Chocolate Ricotta Cheesecake: Stir in some melted dark chocolate into the filling for a chocolatey twist on this classic dessert.
• Nut Crust: You can add ground nuts, such as almonds or hazelnuts, to the crust for extra flavor and crunch.

Conclusion

Making a traditional Italian ricotta cheesecake at home is surprisingly simple and incredibly rewarding. With its light and creamy filling and crisp, buttery crust, this dessert is the perfect way to end any meal. Whether you’re preparing it for a special occasion or just because, this cheesecake is sure to be a crowd-pleaser. With its authentic taste, it brings a piece of Italy to your kitchen.