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.
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:
Method:
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.
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.
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 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.
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.
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.
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.
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.
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.