Cheesecake has been adored across cultures for centuries, but Italian-style cheesecake holds a special charm. Unlike the dense New York version, the Italian cheesecake blends cream cheese with ricotta, resulting in a lighter texture and a subtle tang that balances the sweetness. The ricotta provides airiness and moisture, while cream cheese delivers richness and creaminess. When baked with a buttery crust and finished with a dusting of powdered sugar or fresh fruit, this cheesecake becomes both elegant and comforting. If you want a dessert that feels indulgent yet refined, this Italian cream cheese and ricotta cheesecake is the perfect recipe to master.

Contents show

Ingredients (with detailed measurements)

For the crust:

1 ½ cups (150 g) graham cracker crumbs (or crushed digestive biscuits)
¼ cup (50 g) granulated sugar
½ cup (115 g) unsalted butter, melted

For the filling:

16 ounces (450 g) cream cheese, softened
16 ounces (450 g) ricotta cheese, well-drained
1 cup (200 g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon zest (optional, for brightness)
2 tablespoons all-purpose flour
½ cup (120 ml) heavy cream

For optional toppings:

Powdered sugar, for dusting
Fresh berries (raspberries, blueberries, or strawberries)
Whipped cream
Fruit compote or chocolate drizzle

Instructions (Step-by-Step Guide)

Step 1: Prepare the pan

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan. Line the bottom with parchment paper for easier removal. Wrap the outside of the pan with foil if using a water bath.

Step 2: Make the crust

In a bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press evenly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.

Step 3: Prepare the filling

In a large mixing bowl, beat cream cheese until smooth and lump-free. Add ricotta and mix until fully combined. Gradually add sugar and continue beating until creamy.

Step 4: Add eggs and flavorings

Beat in eggs one at a time, mixing just until incorporated. Stir in vanilla extract and lemon zest. Do not overbeat—this can cause cracking later.

Step 5: Finish the batter

Sprinkle in flour and fold gently. Add heavy cream and stir until the mixture is smooth and velvety.

Step 6: Assemble

Pour the filling into the cooled crust. Smooth the top with a spatula.

Step 7: Bake

Place the cheesecake in the oven. If using a water bath, set the springform pan in a larger roasting pan and fill halfway with hot water. Bake for 60–70 minutes, until edges are set but the center is slightly wobbly.

Step 8: Cool gradually

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove and cool at room temperature. Then refrigerate for at least 4 hours or overnight before slicing.

Conservation and Storage

Refrigeration: Store covered in the refrigerator for up to 5 days. Keep in the springform pan or transfer to an airtight container.
Freezing: Freeze whole or sliced cheesecake tightly wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving.
Make Ahead: This cheesecake is best made a day in advance to allow the flavors to meld and the texture to set.

Variations

Citrus Cheesecake: Add orange zest and a tablespoon of orange liqueur for a Sicilian-inspired flavor.
Chocolate Swirl: Melt 4 ounces of dark chocolate, swirl into the batter before baking for a marbled effect.
Almond Crust: Replace graham crackers with ground almonds or amaretti cookies for a nutty twist.
No-Crust Version: Skip the crust entirely for a more traditional Italian ricotta cheesecake.
Tiramisu Style: Layer the crust with espresso-soaked ladyfingers and dust the finished cheesecake with cocoa powder.

Serving Suggestions

Dust with powdered sugar and serve plain for a classic presentation.
Garnish with fresh berries for a burst of freshness and color.
Add a dollop of whipped cream for extra indulgence.
Drizzle with warm caramel, fruit compote, or chocolate sauce for a decadent dessert.
Pair with espresso, cappuccino, or dessert wine for an Italian-inspired experience.

Tips for Perfecting the Dish

Drain ricotta well: Excess liquid can make the cheesecake soggy. Pat with paper towels or strain overnight if needed.
Room temperature ingredients: Ensure cream cheese, ricotta, and eggs are at room temperature for smooth blending.
Avoid overmixing: Too much air in the batter can cause cracks. Mix gently once eggs are added.
Use a water bath: It helps maintain even heat and prevents cracking.
Chill thoroughly: Refrigerating overnight ensures the best flavor and sliceable texture.

Conclusion

Italian cream cheese and ricotta cheesecake is a dessert that blends the best of two worlds: the richness of American-style cheesecake and the airy, delicate texture of Italian ricotta cheesecake. Its creamy filling, buttery crust, and endless topping possibilities make it as versatile as it is delicious. Whether you enjoy it plain, dusted with sugar, or adorned with fruit and glaze, this cheesecake is sure to impress at dinner parties, holidays, or casual family gatherings. Once you master this recipe, you’ll have a dessert that is both timeless and unforgettable.