Italian ricotta cheesecake
Indulge in the creamy, delicate flavors of Italian ricotta cheesecake with this authentic recipe. Perfect for special occasions or a delightful dessert any day of the week, this cheesecake combines the rich taste of ricotta cheese with a hint of lemon and vanilla. Discover how to create this classic Italian treat that’s sure to impress your family and friends.
Italian ricotta cheesecake
Learn how to make Italian ricotta cheesecake with our authentic recipe. This creamy and delicate dessert blends ricotta cheese with hints of lemon and vanilla, creating a rich and flavorful cheesecake. Perfect for any occasion, this Italian classic will impress everyone at your table.
Equipment
- Springfoam Pan
Ingredients
Cheesecake Ingredients
- Whole milk ricotta: 454g
- Cream cheese, softened: 454g
- Sour cream: 454g
- Granulated sugar: 400g
- Eggs: Approximately 200g (4 large eggs; each large egg is roughly 50g)
- All-purpose flour: 60g
- Pure vanilla extract: 5g
- Unsalted butter, melted: 113g
- Unsalted butter, melted (additional): 7g
Toppings:
- 1 cup fresh raspberries
- 1/2 cup raspberry sauce
- 1 tbsp powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Cheesecake Mixture:
- In a large bowl, combine the whole milk ricotta (454g), softened cream cheese (454g), sour cream (454g), granulated sugar (400g), eggs (200g), flour (60g), vanilla extract (5g), and 1/2 cup melted butter (113g).
- Mix well and beat on medium-high speed using a hand-held mixer or a stand mixer for 20 minutes.
Prepare the Springform Pan:
- Butter the springform pan with the remaining 1/2 tablespoon of melted butter (7g).
- Wrap aluminum foil around the outside of the pan to prevent leakage.
Bake the Cheesecake:
- Pour the cheesecake mixture into the prepared springform pan.
- Place the pan in the preheated oven and bake for 1 hour.
Cool the Cheesecake:
- Turn off the oven and let the cheesecake sit inside for 2 hours without opening the oven door. This allows the cheesecake to cool slowly.
Chill the Cheesecake:
- Remove the cheesecake from the oven. It may still be slightly jiggly in the center.
- Gently release the sides of the springform pan from the cheesecake.
- Refrigerate the cheesecake for 4-5 hours or overnight until it is firm.
Optional Topping:
- Top the cheesecake with fresh raspberries and sprinkle with powdered sugar.
- Slice and drizzle with raspberry sauce if desired.
Serve:
- the cheesecake and enjoy!
| Nutrition Facts (per serving, 12 servings total) | |
|---|---|
| Calories | 550-600 |
| Total Fat | 40-45g |
| Saturated Fat | 25-28g |
| Cholesterol | 180-200mg |
| Sodium | 250-300mg |
| Total Carbohydrates | 40-45g |
| Dietary Fiber | 1-2g |
| Sugars | 35-38g |
| Protein | 12-15g |
| Calcium | 15-20% DV |
| Iron | 4-6% DV |