Ricotta Cheesecake is the recipe that Lucia makes every Italian family gathering and every Easter celebration when she wants to create the most completely extraordinary and the most genuinely elegant Italian-inspired baked cheesecake that delivers a fundamentally different and the most beautifully distinctive individual texture and flavor from every conventional American cream-cheese-only cheesecake — because the most brilliant addition of whole milk ricotta alongside the cream cheese produces the most beautifully grainy-in-the-most-delicate-way and the most properly light individual texture that every classically Italian cheesecake is celebrated for.
While the most generous amount of fresh lemon zest and the most beautifully fragrant almond extract weave the most distinctly Italian and the most deeply Mediterranean flavor character throughout every individual bite in a way that vanilla extract alone could never achieve. This most deeply personal and the most genuinely traditional recipe reminds her of every Sunday at her own grandmother’s kitchen table in Queens, cara mia.
Ricotta Cheesecake is the most easy and deeply extraordinary baked Italian-inspired cheesecake made with vanilla wafer or graham cracker crust whole milk ricotta cream cheese sugar eggs lemon zest almond extract and cornstarch baked at 350°F for 60 to 70 minutes and refrigerated minimum 4 hours. Come follow us on Pinterest where we share beautiful cheesecake recipes and easy Italian favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Ricotta Cheesecake Recipe
This Ricotta Cheesecake recipe is the most completely extraordinary and the most genuinely distinctive Italian-style celebration cheesecake that produces the most beautifully unique and the most properly light individual texture that is the most completely different from every conventional American cream-cheese-only cheesecake — the ricotta contributes the most essential graininess that is simultaneously the most elegant and the most authentically Italian in the most completely extraordinary and the most genuinely charming individual way.
The combination of almond extract and fresh lemon zest is the most completely irreplaceable Italian flavor signature in this recipe. The most delicate floral and the most nutty almond note alongside the most bright and the most vibrantly citrusy lemon zest creates the most genuinely Mediterranean and the most authentically Italian individual flavor that connects this recipe to the most deeply traditional Roman and Sicilian cheesecake traditions. Our Philadelphia Cheesecake Bars make a beautifully equally cream-cheese and equally individually portioned companion for a complete and wonderful cheesecake collection.
Ingredients Needed for This Ricotta Cheesecake Recipe
For the Crust:
- 9 inch Graham Cracker or Vanilla Wafer crust, pre-made or homemade
For the Ricotta Cheesecake Filling:
- 2 lbs (32 oz) Whole Milk Ricotta Cheese
- 8 oz Full-Fat Brick-Style Cream Cheese, room temperature
- 1½ cups Granulated Sugar
- 4 large Eggs, room temperature
- Zest of 2 Lemons
- ½ tsp Pure Almond Extract
- 1 tbsp Cornstarch
How to Make This Ricotta Cheesecake Recipe
Preheat the oven to 350°F (175°C). Prepare a 9 or 10-inch springform pan with a graham cracker or vanilla wafer crust pressed into the bottom.
In a large mixing bowl, combine the whole milk ricotta, room-temperature cream cheese, and granulated sugar. Beat with an electric mixer until the most completely smooth and the most uniformly combined.
Beat in the eggs one at a time, mixing on low speed until just combined after each addition — do not overmix once the eggs are added.
Add the fresh lemon zest, almond extract, and cornstarch. Mix just until incorporated, cara mia.
Pour the filling into the prepared crust and smooth the top.
Bake for 60 to 70 minutes until the edges appear fully set and the center still shows a most gentle jiggle when the pan is carefully shaken. The center will continue setting during cooling.
Cool in the oven with the door propped slightly open for one full hour — this most gradual cooling prevents the most dramatic temperature change that causes cracking. Then cool completely at room temperature.
Refrigerate for at least 4 hours — overnight produces the most completely extraordinary and the most fully set individual texture.
How to Serve This Ricotta Cheesecake Recipe
Serve chilled with a light dusting of powdered sugar over the most completely set surface for the most beautifully classic and the most authentically Italian-style individual presentation. Fresh lemon slices and a scattering of toasted sliced almonds creates the most completely charming and the most elegantly appropriate garnish that echoes the most essential lemon and almond flavors within.
Pair alongside a small cup of espresso for the most completely extraordinary and the most genuinely Italian after-dinner dessert experience. Our Red Velvet Oreo Cheesecake makes a beautifully equally celebration-baked and equally individual companion for a complete and wonderful baked celebration cheesecake collection.
How to Store This Ricotta Cheesecake Recipe
Store in an airtight container in the refrigerator for up to 5 days. The ricotta filling is the most beautifully maintained in the coldest part of the refrigerator. Freeze individual slices wrapped tightly in plastic wrap for up to 2 months — thaw overnight in the refrigerator before serving for the most properly restored individual texture.
Tips to Make This Ricotta Cheesecake Recipe
Use full-fat whole milk ricotta rather than low-fat or part-skim for the most properly rich and the most beautifully textured individual cheesecake. Drain the ricotta in a fine mesh strainer lined with cheesecloth for 30 minutes before using if it appears especially wet — excess moisture produces the most undesirable individual runny texture.
Allow the cheesecake to cool the most gradually — oven with door propped open for 1 hour, then room temperature, then refrigerator. This most gradual three-stage cooling sequence is the most specific technique for the most crack-free and the most beautifully smooth individual Italian ricotta cheesecake surface.
Helpful Notes for This Ricotta Cheesecake Recipe
The vanilla wafer crust is the most authentically complementary individual crust for this Italian-style cheesecake — its most delicately sweet vanilla character harmonizes the most beautifully with the lemon and almond filling. Graham cracker crust is equally delicious and the most commonly available.
This cheesecake is the most genuinely perfect make-ahead celebration dessert — bake two days in advance, refrigerate, and simply dust with powdered sugar and garnish immediately before serving for the most effortlessly impressive individual presentation.
Variation of This Ricotta Cheesecake Recipe
Maria made a version substituting orange zest for the lemon zest for the most completely extraordinary and the most warmly different orange-almond ricotta cheesecake reminiscent of the most classically Sicilian individual flavor tradition. Teresa tried adding half a cup of golden raisins soaked in limoncello to the filling for the most completely extraordinary and the most beautifully boozy Italian ricotta cheesecake.
For a chocolate chip version, fold half a cup of mini chocolate chips through the filling before pouring into the crust for the most completely extraordinary and the most deeply beloved Italian cannoli-inspired ricotta cheesecake. Our Red Velvet Oreo Cheesecake makes a beautifully equally celebration-worthy and equally extraordinary companion for a complete and wonderful baked cheesecake collection.
FAQs About This Ricotta Cheesecake Recipe
What does ricotta add to cheesecake compared to cream cheese alone?
Ricotta contributes the most essentially different and the most distinctively Italian individual texture — a most beautifully delicate and the most subtly grainy lightness that cream cheese alone never produces. Ricotta’s the most naturally lower fat content and the most naturally higher moisture content produce the most properly lighter and the most less dense individual texture than a conventional all-cream-cheese American cheesecake, creating the most beautifully distinctive and the most authentically Italian individual dessert experience.
Can I substitute low-fat ricotta?
Full-fat whole milk ricotta is the most specifically and the most strongly recommended for the most properly rich and the most beautifully textured individual cheesecake. Low-fat or part-skim ricotta contains significantly more excess moisture that produces the most thinner and the most less properly set individual filling. If low-fat ricotta must be used, drain the most thoroughly in a strainer for at least 1 hour before measuring and using.
Does this cheesecake crack easily?
Ricotta cheesecake is the most naturally slightly more prone to surface cracking than conventional cream-cheese-only cheesecake because of the most different moisture content. The most essential techniques for the most crack-free individual surface are adding the eggs one at a time on the most low speed, avoiding any overmixing once eggs are added, and cooling the most gradually with the oven door propped open for the first hour after baking.
Conclusion
This Ricotta Cheesecake is the most completely extraordinary and the most genuinely elegant Italian-style celebration cheesecake that makes every family gathering and every Easter feel genuinely and completely magnificent through the most beautifully light ricotta and cream cheese filling and the most vibrant fresh lemon zest and the most delicately fragrant almond extract in every single perfectly chilled and completely irresistible ricotta cheesecake slice.
We hope it brings the same deeply joyful Italian grandmother’s kitchen Sunday warmth and the same completely delighted table to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa
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Ricotta Cheesecake The Most Easy Italian Light Lemon Zest Almond Extract Cream Cheese Ricotta Celebration Cheesecake You Will Bake
- Total Time: 7 hours including cooling and chilling
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
The most extraordinary light Italian Ricotta Cheesecake made by preheating oven to 350°F 175°C preparing 9 or 10-inch springform pan with graham cracker or vanilla wafer crust combining 2 lbs whole milk ricotta 8 oz room temperature cream cheese and 1 1/2 cups sugar in large bowl beating with electric mixer until smooth adding 4 room temperature eggs one at a time on low just combined after each adding zest of 2 lemons 1/2 tsp almond extract and 1 tbsp cornstarch mixing just until incorporated pouring into crust smoothing top baking 60 to 70 minutes until edges set and center gently jiggles cooling in oven with door propped open 1 hour then at room temperature then refrigerating minimum 4 hours or overnight and serving dusted with powdered sugar and fresh lemon slices. A completely perfect light Italian lemon almond ricotta cheesecake recipe.
Ingredients
9 inch Graham Cracker or Vanilla Wafer crust pre-made or homemade
2 lbs 32 oz Whole Milk Ricotta Cheese
8 oz Full-Fat Brick-Style Cream Cheese room temperature
1 1/2 cups Granulated Sugar
4 large Eggs room temperature
Zest of 2 Lemons
1/2 tsp Pure Almond Extract
1 tbsp Cornstarch
Instructions
1. Preheat oven to 350°F 175°C. Prepare springform pan with graham cracker or vanilla wafer crust.
2. Combine whole milk ricotta, room temperature cream cheese, and sugar in large bowl. Beat until smooth.
3. Add eggs one at a time on low speed. Mix just combined after each. Do not overmix.
4. Add lemon zest, almond extract, and cornstarch. Mix just until incorporated.
5. Pour filling into crust. Smooth top.
6. Bake 60 to 70 minutes until edges set and center gently jiggles.
7. Cool in oven with door propped open 1 hour.
8. Cool completely at room temperature.
9. Refrigerate minimum 4 hours or overnight.
10. Dust with powdered sugar and garnish with lemon slices before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert, Cheesecake, Italian, Easter
- Method: Baking
- Cuisine: Italian American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 120mg
Keywords: ricotta cheesecake, easy Italian ricotta cheesecake recipe lemon zest almond extract light texture, best Italian baked ricotta cheesecake cream cheese, classic Italian ricotta lemon almond cheesecake
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