🇮🇹 Italian Ricotta Cheesecake
A light, creamy, and slightly citrus-kissed cheesecake that’s less dense than traditional New York style. Perfect for holidays, Sunday dinners, or anytime you want a classic Italian dessert.
🧀 Ingredients
- 2 lbs whole milk ricotta cheese (well drained)
- 3/4 cup granulated sugar
- 4 large eggs (room temperature)
- 1/4 cup all-purpose flour
- 1 tsp pure vanilla extract
- 1/2 tsp fresh lemon zest
- Pinch of salt
- Powdered sugar (for dusting)
- Fresh strawberries & mint (optional garnish)
🔥 Instructions
1️⃣ Preheat Oven
Preheat your oven to 350°F (175°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
2️⃣ Prepare the Ricotta
Drain the ricotta thoroughly (very important!).
For extra smooth texture, press through a fine sieve or blend briefly in a food processor.
3️⃣ Mix the Batter
In a large bowl:
- Beat ricotta until smooth
- Add sugar and mix until combined
- Add eggs one at a time, mixing after each
- Stir in flour, vanilla extract, lemon zest, and salt
Mix just until smooth — do not overbeat.
4️⃣ Bake
Pour batter into prepared pan and smooth the top.
Bake for 60–70 minutes, or until:
- Center is just set
- Top is lightly golden
- A toothpick inserted comes out mostly clean
The center may jiggle slightly — that’s perfect.
5️⃣ Cool
Turn off oven and leave door slightly open.
Let cheesecake cool inside for 30 minutes to prevent cracking.
Remove and cool completely at room temperature.
Refrigerate at least 4 hours (overnight is best).
6️⃣ Serve
Dust generously with powdered sugar before serving.
Top with fresh strawberries and mint if desired.
🍰 Texture & Flavor Notes
- Light and fluffy compared to cream cheese cheesecake
- Mild sweetness
- Subtle lemon brightness
- Rustic, slightly golden crust
💡 Pro Tips
✔ Always use whole milk ricotta
✔ Drain ricotta overnight for best texture
✔ Do not overmix (prevents excess air bubbles)
✔ Best served slightly chilled