Italian-Inspired Ricotta Cheesecake Recipes to Impress Your Guests

When you think of show-stopping desserts, Italian ricotta cheesecake is at the top of the list. This creamy, smooth dessert is the perfect combination of rich ricotta and a traditional cheesecake. It is a go-to for any occasion, whether you are having an intimate dinner or a big bash. Everyone will love how it is both decadent and light at the same time and will be asking for seconds.

Making a ricotta cheesecake is not just about the recipe; it is about the whole experience from start to finish. The tangy cheese and sweet crust are a perfect combination and pair beautifully with a cup of espresso or a glass of dessert wine. Whether you are a seasoned baker or just starting with cheesecakes, these Italian versions will make you feel like a pro.

A Step-by-step Guide To Make Italian Ricotta Cheesecake

An Italian- inspired ricotta cheesecake is a rich and decadent dessert that combines the creaminess of ricotta with a touch of sweetness. Unlike a traditional cheesecake this one is lighter and melts in your mouth.

Ingredients:

• 200g digestive biscuits (crushed)
• 100g unsalted butter (melted)
• 400g ricotta cheese
• 200g cream cheese
• 200g sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• ½ cup sour cream
• 2 tbsp all-purpose flour
• Pinch of salt

Method:

1. Preheat the oven to 180°C. Mix the crushed biscuits and melted butter in a bowl. Press into the base of a springform pan to form an even layer.
2. Bake for 10 minutes then remove and set aside.
3. In a large bowl mix ricotta cheese, cream cheese, sugar, eggs, vanilla extract and lemon zest. Beat until smooth. Add sour cream, flour and a pinch of salt, mix well.
4. Pour the filling over the crust and smooth the top. Bake at 160°C for 50-60 minutes or until the center is set but still slightly wobbly.
5. Turn off the oven and let the cheesecake cool completely.
6. Refrigerate the cheesecake for at least 4 hours before serving. Top with fresh fruit or a dusting of powdered sugar and enjoy!

Tips To Make The Perfect Italian-inspired Ricotta Cheesecake

Use Fresh Ricotta For A Lighter Texture

Fresh ricotta is the key to a lighter texture in an Italian ricotta cheesecake. The smoothness of fresh ricotta gives you a rich but light filling, not the dense texture of cream cheese. Use ricotta from a good source, preferably one that makes it daily for the best results.

Blend The Ingredients Together

To get a smooth, lump-free filling blend the ricotta and cream cheese before adding the eggs or other ingredients. Use a hand blender or food processor to make the mixture silky and smooth. This is important to avoid any graininess in the final cheesecake.

Soften The Cream Cheese

Let the cream cheese sit at room temperature before you add it to the mixture. This way it will blend in with the ricotta and other ingredients smoothly and will make a creamy texture.

Chill Before Serving

Chill your ricotta cheesecake for a few hours, ideally overnight, so the flavors can meld, and the texture can set. And so, the cheesecake will slice beautifully. Don’t skip this step—impatience will give you a runny filling that’s hard to cut.

Add Lemon Zest

A squeeze of lemon zest in the batter adds flavor and a bright citrus note to balance out the cheesecake. It is the easiest way to brighten up the dessert without overpowering the ricotta.

Bake At Low Heat For Even Cooking

To avoid cracks and for even cooking, keep the heat low and steady. 160°C to 170°C is the sweet spot. This allows the cheesecake to cook slowly and evenly, creamy texture without drying or puffing too much.

Top With Fresh Fruit Or A Light Syrup

Once chilled and ready to serve, top with fresh fruit like berries, figs or a drizzle of honey or balsamic glaze for a more grown-up flavor. The fruit is acidic and sweet. It cuts through the richness of the ricotta and adds a burst of freshness to each bite.

Biscuit Crust For Crunch

For a nice contrast to the filling use a buttery biscuit or graham cracker crust. You can even add a sprinkle of cinnamon or cocoa powder to the crust for extra flavor. Press the crumbs into the pan firmly so they stick together when you cut the cheesecake.

Add Vanilla Extract

A little high quality vanilla extract in the filling will bring out the natural flavors of the ricotta and balance the sweetness of the cheesecake. Not all Italian ricotta cheesecakes have vanilla but it’s a nice addition to round out the flavor without overpowering the cheese.