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Italian Ricotta Cheesecake

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A light and creamy Italian ricotta cheesecake with a delicate sweetness and hint of citrus, offering a softer and airier texture than traditional cheesecakes.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking and Chilling
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 2 cups whole milk ricotta cheese
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 180°C (350°F) and grease a 9-inch springform pan.
  2. Mix ricotta cheese and sugar until smooth and creamy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in vanilla extract, lemon zest, and lemon juice.
  5. In a separate bowl, whisk flour, baking powder, and salt.
  6. Gradually add dry ingredients to ricotta mixture and mix gently.
  7. Add melted butter and milk, mixing until smooth batter forms.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 50–60 minutes until center is set and top is lightly golden.
  10. Cool completely, then refrigerate for at least 2 hours.
  11. Dust with powdered sugar before serving if desired.

Notes

  • Drain ricotta well to avoid excess moisture.
  • Do not overmix to keep texture light.
  • Chilling improves flavor and texture.
  • Can substitute part of ricotta with mascarpone for richness.
  • Serve with fruit or honey for variation.

Nutrition

Find it online: https://savorymomskitchen.com/italian-ricotta-cheesecake/