Italian Ricotta Cheesecake is a classic dessert that is both simple and elegant. Its creamy, velvety texture and subtle sweetness make it an irresistible treat for any occasion. Unlike a NY-style cheesecake, this cheesecake is crustless. The filling is made entirely in one bowl with just 10 minutes of prep. It’s truly a very quick and simple dessert.
With a delicate balance of flavors, this cheesecake showcases the richness of ricotta cheese, offering a delightful contrast to the crisp, golden exterior. You should make this dessert if you like things not overly sweet.
Check out all of our easy dessert recipes where you’ll find favorites like Creamy Dulce de Leche Cheesecake, Almond Ricotta Cake, and Cookie Butter Cheesecake Bars.
What’s In Ricotta Cheesecake?
- Granulated sugar: Used to sweeten the cake.
- Lemon zest: The lemon zest is used to compliment the ricotta flavor. It adds a bright, fresh, citrusy note to the dessert.
- Ricotta cheese: Creamy, ricotta gives the cheesecake it’s rich texture. Want to take this to the next level? Try making homemade ricotta – it has 4 ingredients and is so easy!
- Cornstarch: This will help thicken the ricotta cheesecake and give it structure.
- Vanilla extract: Provides vanilla flavor.
- Large eggs: Make sure to use room temperature eggs! The eggs and additional egg yolks are used as a binder for the ricotta cheesecake.
- Kosher salt: Just a pinch, to help season and balance the other ingredients.
- Confectioner’s sugar: A light dusting of powdered sugar is the perfect finishing touch.
- Fresh fruit or macerated fruit: Such as strawberries, for serving.
How To Make An Italian Ricotta Cheesecake
- Prepare the pan. Preheat an oven to 350F. Grease a 9-inch round springform pan, then dust with a little granulated sugar. Shake off any excess, then set aside.
- Combine sugar and zest. Place granulated sugar and lemon zest in the bowl of a stand mixer. Mix together by hand.
- Make the cheesecake batter. To the same bowl, add ricotta, cornstarch, vanilla, and Kosher salt. Mix on medium-low speed until smooth. Continue beating on medium-low, adding eggs and egg yolks one at a time, scraping down the sides after each addition.
- Prepare, then bake. Pour the ricotta cheesecake mixture into the pan, then use a spatula to smooth. Place in oven and bake for 40-45 minutes.
- Cool in the oven. Turn the oven off, then crack the door. Leave the cheesecake in the oven to cool slowly for 1 hour.
- Chill overnight. Remove the cheesecake from the oven. Run a knife along the sides of the pan, then allow it to cool on a wire rack. Once cool, chill in a refrigerator uncovered for 6 hours or overnight.
- Slice, then serve. When ready to eat, allow the cheesecake to sit at room temperature for 20-30 minutes. Serve with powdered sugar and fresh or macerated fruit.
FAQs
Italian ricotta cheesecake is made with ricotta cheese, which is a type of Italian cheese that is soft and creamy. Regular, or NY-style cheesecake, is typically made with cream cheese, which is thicker and denser than ricotta cheese. As a result, Italian ricotta cheesecake has a lighter and fluffier texture than regular cheesecake.
There are a few things you can do to prevent your cheesecake from cracking. First, make sure that all of your ingredients are at room temperature before you start baking. Second, don’t overmix the batter. Overmixing can develop the gluten in the flour, which can cause the cheesecake to crack. Finally, bake the cheesecake at a low temperature and let it cool slowly in the oven.
Working over a small bowl, use your thumbs to gently pry the egg halves apart. Let the yolk settle in the lower half of the eggshell while the egg whites run out into a bowl below, leaving only the yolk behind. Reserve the egg whites for another use.
This is fruit that is left to sit tossed in sugar and, occasionally, with a liquid like citrus juice or red wine. This softens the fruit and allows the fruit to release its own juices.
The edges will turn golden brown and will pull away from the pan. The middle will still be just a little jiggly.
Expert Tips
- Be sure to use room-temperature eggs for this recipe.
- For the richest flavor and creamy texture, be sure to use whole milk ricotta cheese.
- You’ll know the cheesecake is ready when it’s mostly set and only the very center jiggles a little bit.
- Allowing the cheesecake to cool slowly in a vented over that is turned off prevents it from cracking.
- If using whipped cream, pipe it in a decorative way around the outer edges of the cheesecake.
- To slice, run a long, thin knife until hot water, then wipe off any excess water. Slice and repeat as needed.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Cheesecake can be made 2-3 days in advance. After your cheesecake has chilled uncovered for 6 hours or overnight, cover until ready to serve.
- Leftovers and storage: You can store leftover cheesecake in an airtight container in the refrigerator for up to 1 week.
- To freeze: Baked cheesecake can be wrapped tightly in plastic wrap and aluminum foil, and then frozen for up to 2 months. Defrost overnight in a refrigerator before serving.
How To Serve
We recommend serving this ricotta cheesecake with a dusting of powdered sugar and a simple fruit topping, such as fresh berries, macerated berries, or sliced peaches. It would also be delicious with a cup of hot coffee or tea. A few other ideas for serving:
- Drizzle the cheesecake with honey or maple syrup.
- Top the ricotta cheesecake with whipped cream or chocolate sauce.
For a main dish to serve before your cheesecake, you’ll love Ricotta Meatballs, Lamb Ragu, or Baked Salmon Florentine.
Substitutions and Variations
- Add a graham cracker crust by combining 2 cups (240g) graham cracker crumbs, 5 Tbsp (63g) sugar, and a pinch of Kosher salt in a mixing bowl. Add 8 Tbsp (113g) melted butter, then stir until evenly moistened. Pour the mixture into the greased pan, then press into an even layer along the bottom, reaching about halfway up the sides. Bake for 10 minutes. Remove and let cool slightly while you make the filling.
- If you don’t have ricotta cheese, you can substitute cottage cheese. However, the cheesecake will not be as light and fluffy.
- If you don’t have vanilla extract, you can substitute almond extract or lemon extract.
Loved by all, this easy one bowl cheesecake recipe is a cinch to make, and even easier to eat! It disappears quickly!
If you make this Italian Ricotta Cheesecake recipe, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
Creamy One Bowl Italian Ricotta Cheesecake
Equipment
Ingredients
- ⅔ cup (140g) granulated sugar
- Zest of 1 lemon about 2 tsp
- 2 cups (500g) whole milk ricotta cheese room temperature
- 2 Tbsp cornstarch
- 1 tsp pure vanilla extract
- Pinch of Kosher salt
- 2 large eggs room temperature
- 2 egg yolks room temperature
- Confectioner’s sugar for serving
- Fresh fruit or macerated fruit for serving, such as strawberries
Instructions
- Prepare the pan. Preheat an oven to 350F. Grease a 9-inch round springform pan with butter, then dust with a little granulated sugar. Shake off any excess, then set aside.
- Combine sugar and zest. Place ⅔ cup (130g) granulated sugar in the bowl of a stand mixer fitted with paddle attachment, then grate lemon zest directly on top. Use your fingers to rub the zest into the sugar.
- Make the cheesecake batter. To the same bowl, add 2 cups (500g) ricotta, 1 Tbsp cornstarch, 1 tsp vanilla extract, and a pinch of Kosher salt. Mix on medium-low speed until smooth and creamy. Continue beating on medium-low, then add 2 eggs and 2 egg yolks one at a time, scraping down the sides after each addition, until very well incorporated. Be sure to scrape the bottom of the bowl with a spatula to ensure the ingredients are thoroughly mixed.
- Prepare, then bake. Pour the ricotta cheesecake mixture into the prepared pan, then use a spatula to smooth into a flat, even layer. Place in a preheated oven and bake for 40-45 minutes. You’ll know the cheesecake is ready when it’s mostly set and only the very center jiggles a little bit.
- Cool in the oven. Turn the oven off, then crack the door so it’s slightly ajar. Leave the cheesecake in the oven to cool slowly for 1 hour.
- Chill overnight. Remove the cheesecake from the oven. Run a knife along the sides of the pan to make sure the cheesecake doesn’t stick, then allow it to cool completely on a wire rack at room temperature. Chill in a refrigerator uncovered for 6 hours or up to overnight. Cheesecake can be made 2-3 days in advance.
- Slice, then serve. When ready to eat, allow the cheesecake to sit at room temperature for 20-30 minutes before removing from the pan and slicing. Serve with a dusting of powdered sugar and fresh or macerated fruit.
Notes
- Do not top with fruit (fresh or macerated) until just before serving, or it will affect the texture of the cheesecake.
- We recommend whole-milk ricotta cheese for the best texture.
- If not enjoying the cheesecake immediately after chilling (for 6-24 hours), wrap tightly in plastic wrap.
- Instead of lemon zest, consider using fresh orange zest.
- To make-ahead: Cheesecake can be made 2-3 days in advance. After your cheesecake has chilled uncovered for 6 hours or overnight, cover until ready to serve.
- Leftovers and storage: You can store leftover cheesecake in an airtight container in the refrigerator for up to 1 week.
- To freeze: Baked cheesecake can be wrapped tightly in plastic wrap and aluminum foil, and then frozen for up to 2 months. Defrost overnight in a refrigerator before serving.
Nutrition
Photography by: Cambrea Bakes
Let us know your thoughts!