This classic Italian ricotta cheesecake is a light, creamy dessert with a delicate balance of richness and freshness. Made with smooth ricotta, cream cheese, vanilla, and lemon zest, it has a soft texture that feels elegant yet comforting. It’s a timeless dessert that works beautifully for holidays, family gatherings, or a simple treat at home.
Why You’ll Love This Recipe
This recipe delivers a cheesecake that is rich without being heavy, thanks to the combination of ricotta and cream cheese. The flavor is gentle and refined, with vanilla and lemon zest enhancing the creaminess without overpowering it. The steps are straightforward, making it approachable for home bakers while still producing a bakery-style result. It can be prepared ahead of time, slices cleanly, and tastes even better after chilling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cheesecake filling
ricotta cheese – 16 oz (450 g)
cream cheese, room temperature – 16 oz (450 g)
granulated white sugar – 1 cup
large eggs – 4
lemon zest – 1 tablespoon
vanilla extract – 1 teaspoon
all-purpose flour – 1/4 cup
salt – 1/4 teaspoon
For the crust
amaretti or biscotti crumbs – 1 1/2 cups
granulated white sugar – 1/4 cup
unsalted butter, melted – 1/2 cup
Directions
Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the outside bottom of the pan with aluminum foil to protect it during baking.
In a medium bowl, combine the cookie crumbs and sugar. Add the melted butter and mix until the texture resembles damp sand. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool slightly.
In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth and creamy, making sure there are no lumps.
Gradually add the sugar and continue mixing until fully combined. Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest, vanilla extract, flour, and salt until just incorporated. Avoid overmixing.
Pour the cheesecake batter over the cooled crust. Place the springform pan into a larger baking dish and carefully add hot water to the dish to create a water bath.
Bake for 1 hour and 15 minutes, or until the edges are set and the center is slightly firm but still has a gentle wobble.
Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. Remove it from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Servings and timing
Servings: 12 slices
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Cooling and chilling time: 4 hours
Total time: approximately 5 hours 45 minutes
Variations
For a citrus twist, replace the lemon zest with orange zest for a warmer flavor profile.
Create a chocolate version by swirling melted dark chocolate into the batter before baking.
Top the chilled cheesecake with a berry compote or fresh berries for a fruity contrast.
For a crustless version, simply skip the crust and bake the filling directly in the prepared pan.
Storage/Reheating
Store the cheesecake covered or in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap individual slices or the whole cheesecake tightly in plastic wrap, then place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
This cheesecake is best enjoyed chilled and does not require reheating.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is ideal for making a day in advance and tastes even better after chilling overnight.
What type of ricotta works best?
Use fresh, full-fat ricotta for the creamiest texture. Straining it briefly can improve smoothness.
Do I really need a water bath?
A water bath helps the cheesecake bake evenly and reduces the risk of cracks on the surface.
How do I know when the cheesecake is done?
The edges should be set and the center should still have a slight wobble when gently shaken.
Can I use honey instead of sugar?
Yes, honey can be used, but it will slightly change the flavor and texture.
Why should ingredients be at room temperature?
Room temperature ingredients blend more smoothly and prevent lumps in the batter.
Can I skip the crust?
Yes, this cheesecake can be baked without a crust for a lighter version.
How long should it chill before serving?
At least 4 hours, but overnight chilling gives the best texture and flavor.
Can I add toppings before serving?
Yes, powdered sugar, fresh fruit, or whipped cream all work well.
Why did my cheesecake crack?
Cracks usually happen from overbaking or cooling too quickly. Slow cooling helps prevent this.
Conclusion
Classic Italian ricotta cheesecake is a beautifully balanced dessert that combines simplicity with elegance. Its light texture, gentle sweetness, and creamy finish make it perfect for both special occasions and everyday indulgence. With minimal effort and thoughtful preparation, this cheesecake is sure to become a favorite at your table.
This classic Italian ricotta cheesecake is light, creamy, and delicately flavored with vanilla and lemon zest. Made with ricotta and cream cheese over a crumbly amaretti crust, it’s a simple yet elegant dessert ideal for holidays or everyday indulgence.
Author:Sophia
Prep Time:30 minutes
Cook Time:1 hour 15 minutes
Total Time:5 hours 45 minutes
Yield:12 slices
Category:Dessert
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
For the filling:
16 oz (450 g) ricotta cheese
16 oz (450 g) cream cheese, room temperature
1 cup granulated white sugar
4 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt
For the crust:
1 1/2 cups amaretti or biscotti crumbs
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted
Instructions
Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the outside in foil to prevent water from entering during baking.
Mix cookie crumbs and 1/4 cup sugar in a bowl. Add melted butter and stir until the mixture resembles damp sand.
Press mixture into the bottom of the pan and bake for 10 minutes. Remove and let cool slightly.
In a large bowl, beat ricotta and cream cheese until smooth and creamy.
Add sugar and mix until well combined. Add eggs one at a time, mixing after each addition.
Stir in lemon zest, vanilla, flour, and salt until just combined. Do not overmix.
Pour batter over cooled crust. Place the springform pan into a larger pan and fill with hot water to create a water bath.
Bake for 1 hour 15 minutes, or until edges are set and center is slightly wobbly.
Turn off oven, crack the door, and let cheesecake cool in the oven for 1 hour.
Remove from oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight before serving.
Notes
Use full-fat ricotta and strain if needed for a smoother texture.
Orange zest can replace lemon for a warmer flavor.
Skip the crust for a crustless version.
Top with fresh berries or fruit compote after chilling.
