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
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.
Notes
Drain ricotta well to prevent excess moisture.
Always use room-temperature ingredients for a smooth texture.
Do not overmix; too much air causes cracks.
Bake in a water bath for even cooking.
Chill fully before slicing for best flavor.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 25 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg
Keywords: Italian cheesecake, ricotta cheesecake, cream cheese ricotta dessert, baked cheesecake recipe