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Italian ricotta cheesecake
Andrea

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.
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Prep Time 30 minutes
Cook Time 1 hour
Servings: 12
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method

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

Equipment

  • Springfoam Pan

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Cheesecake Mixture:
  1. 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).
  2. Mix well and beat on medium-high speed using a hand-held mixer or a stand mixer for 20 minutes.
Prepare the Springform Pan:
  1. Butter the springform pan with the remaining 1/2 tablespoon of melted butter (7g).
  2. Wrap aluminum foil around the outside of the pan to prevent leakage.
Bake the Cheesecake:
  1. Pour the cheesecake mixture into the prepared springform pan.
  2. Place the pan in the preheated oven and bake for 1 hour.
Cool the Cheesecake:
  1. 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:
  1. Remove the cheesecake from the oven. It may still be slightly jiggly in the center.
  2. Gently release the sides of the springform pan from the cheesecake.
  3. Refrigerate the cheesecake for 4-5 hours or overnight until it is firm.
Optional Topping:
  1. Top the cheesecake with fresh raspberries and sprinkle with powdered sugar.
  2. Slice and drizzle with raspberry sauce if desired.
Serve:
  1. the cheesecake and enjoy!