Description
A light yet creamy Italian cheesecake made with a blend of ricotta and cream cheese. Perfectly balanced in flavor, this cheesecake is rich but airy, with a buttery crust and endless topping possibilities.
Ingredients
For the crust:
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1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits, crushed)
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¼ cup (50 g) granulated sugar
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½ cup (115 g) unsalted butter, melted
For the filling:
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16 oz (450 g) cream cheese, softened
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16 oz (450 g) ricotta cheese, well-drained
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1 cup (200 g) granulated sugar
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4 large eggs, room temperature
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1 teaspoon vanilla extract
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1 teaspoon lemon zest (optional)
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2 tablespoons all-purpose flour
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½ cup (120 ml) heavy cream
Optional toppings:
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Powdered sugar, for dusting
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Fresh berries
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Whipped cream
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Chocolate drizzle or fruit compote
Instructions
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Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the pan in foil if using a water bath.
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Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the springform pan. Bake for 10 minutes and let cool.
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Prepare the filling: Beat cream cheese until smooth. Add ricotta and blend until creamy. Mix in sugar gradually.
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Add eggs and flavoring: Beat in eggs one at a time. Stir in vanilla and lemon zest.
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Finish the batter: Add flour, then fold in heavy cream until smooth. Avoid overmixing.
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Assemble: Pour filling into cooled crust and smooth the top.
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Bake: Bake 60–70 minutes, until edges are set but center is slightly jiggly.
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Cool: Turn off oven, leave cheesecake inside with the door cracked open for 1 hour. Cool completely at room temperature, then refrigerate at least 4 hours or overnight before slicing.
Notes
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Drain ricotta well before use to prevent excess moisture.
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Always use room temperature ingredients for smooth blending.
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A water bath helps prevent cracks but is optional.
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Cheesecake improves in flavor and texture after chilling overnight.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 110 mg
Keywords: Italian cream cheese and ricotta cheesecake, Italian cheesecake recipe, ricotta cream cheesecake, baked cheesecake