Cheesecake is one of those desserts that never fails to impress. While American-style cheesecakes are known for their dense, creamy texture, Italian-style cheesecakes have a lighter, more delicate quality thanks to the addition of ricotta cheese. When you combine cream cheese with ricotta, you get the best of both worlds—a dessert that is creamy and rich but also airy and slightly tangy. This Italian cream cheese and ricotta cheesecake is a showstopper for holidays, special occasions, or simply when you want to treat yourself. With a smooth filling, buttery crust, and endless options for toppings, this cheesecake is as versatile as it is delicious.

Ingredients

To make one 9-inch cheesecake (serves 10–12):

For the Crust:

1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits)
¼ cup (50 g) granulated sugar
6 tablespoons (85 g) unsalted butter, melted
½ teaspoon ground cinnamon (optional, for warmth)

For the Filling:

16 ounces (450 g) cream cheese, softened
15 ounces (425 g) whole-milk ricotta cheese, well-drained
1 ¼ cups (250 g) granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 tablespoon lemon zest (about 1 large lemon)
2 tablespoons lemon juice
½ teaspoon salt
3 tablespoons all-purpose flour (for structure)
½ cup (120 ml) heavy cream or sour cream

Optional Garnish:

Powdered sugar for dusting
Fresh berries
Whipped cream
Fruit compote (strawberry, raspberry, or cherry)

Instructions

Step 1: Prepare the Pan

Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan. For added security, wrap the outside of the pan with two layers of aluminum foil to prevent leaks during baking in a water bath.

Step 2: Make the Crust

In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until the mixture resembles wet sand. Press firmly into the bottom of the springform pan, creating an even layer. Use the bottom of a glass to pack it tightly. Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.

Step 3: Prepare the Filling

In a large mixing bowl, beat cream cheese until smooth and creamy, about 2 minutes. Add ricotta cheese and beat again until combined. Gradually add sugar and continue mixing until the texture is light and fluffy.

Add eggs one at a time, mixing just until incorporated. Stir in vanilla, lemon zest, lemon juice, and salt. Sprinkle in the flour and mix on low speed until smooth. Finally, fold in heavy cream (or sour cream) until the batter is silky.

Step 4: Assemble and Bake

Pour the filling over the cooled crust. Smooth the top with a spatula. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.

Bake for 60–70 minutes, or until the edges are set and the center still jiggles slightly. Turn off the oven, crack the door open, and allow the cheesecake to rest inside for 1 hour. This gentle cooling prevents cracks.

Step 5: Chill and Serve

Remove the cheesecake from the water bath and discard the foil. Refrigerate uncovered for at least 6 hours, preferably overnight. Before serving, garnish with powdered sugar, fresh fruit, or whipped cream.

Conservation and Storage

Refrigerator: Store covered in the refrigerator for up to 5 days. Use a cake dome or wrap tightly with plastic wrap to prevent drying out.
Freezer: Freeze individual slices by wrapping in plastic wrap and placing in a freezer-safe container. Thaw overnight in the refrigerator before serving. Cheesecake freezes well for up to 2 months.
Make-Ahead: Bake the cheesecake up to 2 days in advance. Chill thoroughly and add toppings right before serving for the freshest look.

Variations

Chocolate Swirl Cheesecake: Melt ½ cup of dark chocolate, swirl it into the filling before baking for a marbled effect.
Amaretto Cheesecake: Add 2 tablespoons of amaretto liqueur to the filling and top with toasted almonds for a nutty Italian twist.
Berry Topped Cheesecake: Spread raspberry or blueberry compote on top before chilling for a fruity glaze.
Nutella Cheesecake: Replace ½ cup of the sugar with Nutella and reduce the heavy cream to ¼ cup for a chocolate-hazelnut flavor.
Crust Options: Swap graham crackers for crushed amaretti cookies or biscotti for a more authentically Italian base.

Tips for Perfecting the Cheesecake

Drain the ricotta well. Excess moisture from ricotta can make the cheesecake watery. Place it in a sieve over a bowl for 30 minutes before using.
Use room temperature ingredients. Cream cheese, ricotta, and eggs should be at room temperature to ensure a smooth, lump-free filling.
Do not overmix. Too much mixing incorporates air, which can lead to cracks during baking. Mix just until smooth.
Bake in a water bath. This ensures gentle, even baking and prevents the edges from drying out.
Chill fully. The flavor and texture improve dramatically after overnight refrigeration.

Serving Suggestions

Italian cream cheese and ricotta cheesecake can be enjoyed plain or with creative toppings:

Classic Style: Dust with powdered sugar and serve with espresso or cappuccino.
Fresh Fruit: Garnish with strawberries, blueberries, or figs for freshness and color.
Chocolate Lover’s Style: Drizzle with chocolate ganache and top with shaved chocolate.
Holiday Twist: Serve with spiced cranberry sauce during Thanksgiving or Christmas.
Summer Style: Pair with a chilled rosé or limoncello for a refreshing dessert.

Conclusion

Italian cream cheese and ricotta cheesecake is the perfect fusion of two worlds: the rich creaminess of New York–style cheesecake and the airy, delicate texture of Italian ricotta cheesecake. With its versatility, you can dress it up for a festive holiday table or keep it simple for a family dessert. It’s easy to prepare ahead of time, stores beautifully, and adapts well to endless variations. Once you master the basics, this cheesecake will become a go-to dessert for any occasion—guaranteed to delight anyone who takes a bite.

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Italian Cream Cheese and Ricotta Cheesecake

Author: hafsahafsa
Total Time: 95 minutes
Yield: 10–12 servings 1x
Diet: Vegetarian

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Description

This Italian cream cheese and ricotta cheesecake blends the richness of cream cheese with the airy texture of ricotta for a dessert that is creamy, tangy, and delicately light. Perfect for holidays, celebrations, or an elegant after-dinner treat.

Ingredients

Scale

For the Crust

1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits)

¼ cup (50 g) granulated sugar

6 tablespoons (85 g) unsalted butter, melted

½ teaspoon ground cinnamon (optional)

For the Filling

16 ounces (450 g) cream cheese, softened

15 ounces (425 g) whole-milk ricotta cheese, well-drained

1 ¼ cups (250 g) granulated sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 tablespoon lemon zest (about 1 large lemon)

2 tablespoons lemon juice

½ teaspoon salt

3 tablespoons all-purpose flour

½ cup (120 ml) heavy cream or sour cream

Optional Garnish

Powdered sugar

Fresh berries

Whipped cream

Fruit compote (strawberry, raspberry, or cherry)

Instructions

Prepare the pan – Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap outside with foil.

Make the crust – Mix graham crumbs, sugar, butter, and cinnamon. Press firmly into pan. Bake 10 minutes, cool.

Mix the filling – Beat cream cheese smooth. Add ricotta and beat again. Add sugar and mix until fluffy. Add eggs one at a time. Stir in vanilla, zest, juice, and salt. Add flour and fold in heavy cream until silky.

Assemble – Pour filling over crust. Smooth top. Place pan in a roasting pan, fill with hot water halfway up sides.

Bake – Bake 60–70 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, rest 1 hour.

Chill – Remove from water bath, cool, then refrigerate at least 6 hours or overnight. Garnish before serving.