Italian Ricotta Cheesecake
Published October 12, 2022. This post may contain affiliate links. Please read my disclosure policy.
Sink your teeth into my authentic Italian Ricotta Cheesecake topped with fresh figs and honey. You’ll absolutely love the rich, creamy ricotta flavor in this deliciously light cheesecake, it’s bound to become a family favorite.
When it comes to cheesecakes, I absolutely love exploring traditional recipes from around the world. My authentic Italian Ricotta Cheesecake is airy, lightly sweet, and delicately flavored with lemon and vanilla. While richer cheesecakes like my double chocolate cheesecake have their place, this ricotta cheesecake is uniquely satisfying and perfect if you enjoy desserts that aren’t overly sweet.
Italian Ricotta Cheesecake
Ricotta cheesecake is a basic cheesecake recipe where the cream cheese in the cake has been replaced with ricotta cheese. This type of cheesecake has been in Italian cuisine since Roman Times. It’s a lighter more cake-like cheesecake, and with the combination of cream cheese and ricotta, it is creamy and very flavorful.
Traditionally, most Italian cakes don’t feature fresh fruit or toppings, they commonly use candied citron instead. However, I’ve included fresh figs and honey as an optional topping. You don’t have to add them, but I highly recommend it, the flavor combination is delicious.
If you’re anything like me, always seeking dishes that genuinely connect us with culinary traditions, this cheesecake is one you’ll truly enjoy. It’s perfect for sharing at special gatherings or simply enjoying as a luxurious, yet humble treat at home.
Ingredients and Substitutions
Here are the key ingredients I used to make this Italian Ricotta Cheesecake:
- Almond Meal – I use almond meal, also known as almond flour, to make the crust of my ricotta cheesecake.
- Sugar – I use regular sugar in both the crust and the filling of this cheesecake, it adds just the right amount of sweetness.
- Butter – I always use unsalted butter in my cooking and baking so I can control the salt content.
- Cream Cheese – I use full-fat cream cheese.
- Ricotta – I prefer to use whole milk ricotta cheese. If you can get ahold of sheep’s milk ricotta, even better.
- Eggs – Whole large cold or room temperature eggs are used in the filling.
- Vanilla – A little vanilla extract helps to add some flavor to the filling.
- Cornstarch – A small amount of cornstarch is used to help combine and stabilize the filling of the ricotta cheesecake as it cooks.
- Lemon – A little zest and juice will brighten up the flavors in this cake.
How to Make a Ricotta Cheesecake
Process: I place almond meal, sugar, butter, and salt into a food processor and process on high until the butter is roughly the size of rice grains. Then, I press this almond mixture evenly into the bottom of a 9-inch springform pan to create a crust, then set it aside.
Whip: I use my stand mixer fitted with the whisk attachment to whip cream cheese and sugar on high speed until fluffy, usually about 4 minutes. Then I add ricotta cheese and whip for another 4 minutes. I stop and scrape the bowl to make sure everything gets evenly combined. Next, I add the eggs one at a time, mixing thoroughly after each addition and scraping the bowl again. Finally, I mix in the vanilla bean seeds, lemon juice, lemon zest, and cornstarch just until the batter is smooth and evenly blended.
Bake: I pour the batter over the crust and place the springform pan into a 13×9 dish or a 200 hotel pan. I carefully set the pan on the oven rack, then pour water into the larger dish until it reaches about one inch up the sides. I bake the cheesecake for 90 to 100 minutes, checking that the center is slightly loose when gently jiggled. (See my notes below for tips on checking doneness.)
Cool: I let the cheesecake cool to room temperature on a wire rack before transferring it to the refrigerator to chill completely.
Garnish: Once fully chilled, I top the cheesecake with fresh sliced figs, toasted almonds, and a drizzle of honey for the perfect finishing touch.
Chef Tip + Notes
I highly recommend baking my Italian ricotta cheesecake in a water bath because it ensures even baking and keeps the cheesecake moist, preventing cracks on the surface.
- Cooling: I let the cheesecake cool gradually at room temperature before chilling it completely in the fridge for the best texture.
- Slicing the cake: I heat my knife under hot water and wipe it dry between cuts for clean and professional-looking slices.
- Fresh fruit toppings: I love adding fresh figs and honey because they complement the ricotta without overpowering its delicate flavor.
- Ingredient quality: I always use fresh lemon zest and vanilla bean seeds for a natural, vibrant flavor that makes all the difference.
- Checking doneness: I gently shake the pan to check if the center slightly jiggles, which tells me it’s perfectly baked and ready to cool. Cheesecake is usually done when the center reaches 150°.
Serving Suggestions
I love serving this Italian ricotta cheesecake after a cozy meal of homemade pasta with a spicy arrabbiata sauce. If I’m planning a full Italian-inspired dinner, I start with bruschetta as an appetizer, followed by a Italian pasta salad to balance the creamy dessert.
Make-Ahead and Storage
Make-Ahead: You can make this cake up to 1 day ahead of time.
How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well covered for up to 3 months. Thaw the cake in the refrigerator for 1 day before serving.
More Cake Recipes
Italian Ricotta Cheesecake Recipe
Ingredients
- 2 ½ cups Superfine Almond Meal
- 1 tablespoon of sugar
- 3 tablespoons of unsalted butter
- pinch of salt
- 1 pound of cream cheese
- 1 cup of sugar
- 2 pounds of whole milk ricotta cheese
- 5 eggs
- seeds from 1 vanilla bean
- zest and juice of 1 lemon
- 2 tablespoons of cornstarch
- 1 pound of sliced fresh figs
- ½ cup of sliced toasted almonds
- ¼ cup of honey
Instructions
- Preheat the oven to 350°.
- Place the almond meal, sugar, butter, and salt in a food processor and process on high until the butter is the size of rice.
- Form the almond meal mixture to the bottom of a 9” springform pan to make a crust. Set aside.
- In a standing mixer with the whisk attachment on high speed, whip the cream cheese and sugar until light and fluffy, about 4 minutes.
- Next, add in the ricotta and whip for 4 more minutes. Stop and scrape.
- Add 1 egg at a time until completely mixed in. Stop and scrape.
- Finish by adding in the vanilla bean seeds, lemon juice, lemon zest, and cornstarch, and mix until combined.
- Pour the batter over the crust and transfer the springform pan to a 13×9 pan.
- Place the pan on the rack in the oven and fill it with water until there is 1” in the pan.
- Bake for 90 to 100 minutes or until the center is slightly loose.
- Cool to room temperature on a rack and then cool completely into the refrigerator.
- Garnish the top of the cheesecake with fresh sliced figs, toasted almonds, and honey.
Billy, almost a technical question for you: I made several of these now, and when they’re at 150F temperature they still seem very liquid — sloppy loose all the way to the outside. I’m using standard large eggs to be clear about that. So I’ve been “over baking” and taking it to “too high” temps to reach a “normal” cheesecake consistency (slightly loose at the center). What would you do to remedy this? Trust the process and just stop at 150F? Add extra egg(s)? Or extra cornstarch? Or keep on baking way past 150F so it sets (like I’ve been doing)? Would love to learn your thoughts and wisdom on this.
What’s it like once it’s cooled?
Shoot, I didn’t wrap my springform pan in foil. I wonder if this is going to be the problem the other person is talking about.
How’d it turn out?
Chef Parisi’s recipes never disappoint! I served the cheesecake with honey, chopped roasted almonds, and chopped dark chocolate chips in bowls and my guests could use what they liked. Some of the comments when I served it were – “You made this? I thought it was from a bakery.” “I like this better than regular cheesecake. It is so light.” “I think the almond crust is better than the graham cracker crust.”
Hints: the batter may fill the springform pan almost to the top. Don’t worry. It will be fine. I wrapped the bottom of the springform pan with foil. I looked up the conversion for a vanilla bean and I used 1 Tbsp of vanilla extract. Next time, I will try 1/2 Tbsp because I could not taste the lemon. A hint from another reviewer said to par-bake the crust. I did mine for 10 minutes. I may try 15 next time. I used Publix Greenwise Ricotta. If you have a Publix Grocery Store, this ricotta only has three ingredients. When I make cannoli, I do not have to drain this ricotta overnight.