Italian Ricotta Cheesecake Recipe
Sink your teeth into this 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.
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 13x9 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.
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°.
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.
Nutrition
Calories: 451kcalCarbohydrates: 32gProtein: 15gFat: 31gSaturated Fat: 13gCholesterol: 117mgSodium: 178mgPotassium: 218mgFiber: 3gSugar: 24gVitamin A: 813IUVitamin C: 1mgCalcium: 212mgIron: 2mg