The Ricotta Cheesecake is a lighter, airier variation of the classic cheesecake, with a unique texture and flavor profile thanks to the inclusion of ricotta cheese.
This version of cheesecake hails from Italy, where ricotta, a staple of Italian cuisine, is used in many desserts to create a lighter, fluffier consistency compared to the dense cream cheese-based versions we know from New York-style cheesecake. The subtle sweetness and delicate texture of ricotta cheesecake make it a refined, irresistible dessert that appeals to those who prefer a less indulgent, yet equally satisfying treat.
Ricotta itself has a rich history in Italian cooking. The word “ricotta” translates to “recooked” in Italian, referencing the process of making the cheese from the whey leftover during the production of other cheeses like mozzarella. Ricotta has been used for centuries in Italy, not only in savory dishes like lasagna and stuffed pastas but also in desserts like cannoli and, of course, cheesecake.
This ricotta-based cheesecake often uses simple ingredients like eggs, sugar, and lemon zest, which combine to create a dessert that feels light yet flavorful.
The origins of ricotta cheesecake trace back to traditional Italian torta di ricotta, which can be found across Italy with various regional adaptations.
Some versions include citrus or almond flavors, while others are topped with fresh fruit or a dusting of powdered sugar.
Unlike the dense cream cheese-based cheesecakes popularized in America, ricotta cheesecakes are often praised for their airy, almost soufflé-like texture and milder sweetness, making them perfect for those who prefer a less decadent dessert.
A known fact about ricotta cheesecake is that it’s often seen as a “healthier” alternative to its heavier counterparts due to the lower fat content of ricotta compared to cream cheese.
This makes it an appealing option for those who want the richness of a cheesecake without feeling weighed down.
Ricotta cheesecake is also a dessert that has stood the test of time, passed down through generations in Italian households.
It’s often served at family gatherings and festive occasions, maintaining its place as a beloved Italian classic that has now spread worldwide.
Ricotta Cheesecake: How to Bake a Creamy and Irresistible Italian Dessert
A lighter version of classic cheesecake, this ricotta cheesecake has a unique texture and flavor thanks to the addition of creamy ricotta cheese.
It’s perfect for those who want a less dense and more airy cheesecake with a subtle sweetness.
Ingredients
Crust:
Filling:
Instructions
Preheat Oven:
Preheat the oven to 325°F (160°C).
Grease a 9-inch springform pan.
Prepare Crust:
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of the springform pan to form the crust.
- Bake for 10 minutes, then let it cool while preparing the filling.
Make the Filling:
- In a large bowl, beat the ricotta cheese and cream cheese together until smooth.
- Gradually add sugar and beat until creamy.
- Beat in the eggs one at a time, mixing just until incorporated.
- Add the vanilla extract, lemon zest, and flour, and mix until smooth.
- Fold in the sour cream gently.
Bake Cheesecake:
- Pour the ricotta cheesecake filling over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for an hour, then refrigerate for at least 4 hours or overnight.
Serve:
Remove from the pan, slice, and serve.
Garnish with powdered sugar or fresh fruit if desired.
Note
Be sure to drain the ricotta cheese well to avoid excess moisture in the filling.
For a variation, add ¼ cup of honey to the filling for a subtle floral sweetness.