The Best Italian Cheesecake Recipe Ever In 4 Easy Steps

Last Updated on October 13, 2022 by Zara R.

We have the best Italian cheesecake recipe ever! We use authentic ingredients and ratios to create the ultimate cakey, creamy, and light texture!

These types of cheesecakes once ruled the recipe books, but have since faded into the background. So, we are here to revive it!

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Why This Is The Best Italian Cheesecake Recipe Ever

Now, before we get to why this cheesecake is so great, let’s first look at exactly what an Italian cheesecake is.

These cheesecakes are very different from traditional American cheesecakes as we know them. They are made with ricotta cheese instead of cream cheese. This difference creates a completely different flavor and texture in the end product.

Another major difference between these two types of cheesecakes is that Italian cheesecakes usually aren’t made with a crust. They are almost always baked and you don’t get a ton of no-bake versions.

Furthermore, the recipe differs from American cheesecakes. It includes more flour which gives the cheesecake a more cakey consistency. Many Italian families also incorporate other ingredients like mascarpone and honey.

Overall, Italian cheesecakes have a much more cake-like consistency, are definitely a little dried than cream cheese cheesecakes, and are lighter in consistency. When it comes to flavor, it is just as good and noticeably less sweet and rich taste.

What is Italian cheesecake made of

What You Will Need To Make The Best Italian Cheesecake Recipe Ever

Ingredients for the crust

  • 32 ounces ricotta cheese, drained and brought to room temperature
  • 1 cup fine caster sugar
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • Zest from 1 lemon
  • 1/3 cup cake flour, sifted
  • 6 large eggs, room temperature

Equipment

  • 10-inch springform cake pan
  • Non-stick baking paper
  • Non-stick cooking spray
  • Measuring cups and spoons
  • Mixing bowls
  • Electric hand or stand mixer
  • Rubber or silicone spatula
  • Cooling rack
  • Plastic or saran wrap
 

How to make the best Italian cheesecake recipe ever

Step 1: Make the ricotta base

To start, preheat your oven to 320ºF (160ºC). Line the springform cake pan with non-stick baking paper and non-stick cooking spray. Always rather be safe than sorry. You don’t want your cheesecake getting stuck!

Then, start making your ricotta cheesecake filling. First, add the softened ricotta to a large mixing bowl with the sugar. Mix them at a low speed to prevent overbeating the cheese.

Once you have a completely smooth mixture, add the vanilla extract, fine salt, and lemon zest. Again, gently fold in the ingredients until they are well distributed.

Step 2: Finish off the batter

Once you have your smooth creamy base, you can gently fold in the sifted cake flour. When it is almost fully incorporated, add your eggs.

Only add one egg at a time and mix it well before adding the next. For the final egg, keep mixing until your batter is uniform in consistency and texture.

Step 3: Bake your Italian cheesecake

Next, gently pour the cheesecake batter into your lined springform cake pan. Then, bake it for 55-60 minutes or until it turns light golden brown.

Always test the doneness of your cheesecake before removing it. You can do the jiggle test or check the internal temperature.

Step 4: Cool your cheesecake

When your cheesecake has been fully baked, turn off the oven and open the door slightly. Then, allow the cheesecake to cool for roughly 1 hour.

Remove it from the oven and set it on a cooling rack at room temperature. Allow the cheesecake to cool for another hour.

And finally, wrap the entire cooled cheesecake with plastic or saran wrap. Place it inside the fridge and allow it to set for at least 4-6 hours. We always prefer setting it overnight.

Are ricotta and mascarpone the same

Tips And Tricks

  • If you’d like you can add more lemon zest and even a couple of tablespoons of lemon juice. This will still make it the best Italian cheesecake recipe ever. But, it will just have a tangier flavor.
  • You can also add a tablespoon of honey. Make sure you use good quality real (raw) honey that taste like the real thing. Otherwise, you are just adding artificial flavors.
  • Always use room-temperature ingredients. They will mix much easier and create an uber-smooth cheesecake batter.
  • Always cool your cheesecake properly. Do not skip any of the steps we have laid out in the recipe. This technique helps ensure that your cheesecake isn’t exposed to drafts or sudden temperature changes. These cause cracks in your cheesecake or sunken in middles.

Preparation Times And Servings

Preparation TimesBaking TimesServings
10 minutes55-60 minutes6-8

Wrapping It Up

We can confidently say that we have the best Italian cheesecake recipe ever. It has an extremely well-balanced flavor profile. And it can easily be made sweeter if you’d like to. And, it is even easier (and quicker) to make than a crust-lined cheesecake.

If you tried this recipe at home, let us know what you think in the comments below. But, we’re sure that you’ll love it!

FAQs

What is Italian cheesecake made of?

Italian cheesecake differs from American cheese in the base ingredient it uses. This cheesecake is made with ricotta cheese instead of cream cheese. This gives the cheesecake a more cake-like texture that is slightly dryer than American (cream cheese) cheesecakes. But, it also has a lighter texture and is less rich and sweet in flavor.

What is the difference between ricotta and cream cheese cheesecake?

The obvious difference between these types of cheesecake is the base dairy ingredient used. Cream cheese cheesecakes are often a lot moister, less dry, have a slightly denser texture, and are sweeter and richer. Ricotta cheesecakes are dried, less sweet, but have a much lighter texture that is denser, like cake.

Are ricotta and mascarpone the same?

These two soft fresh cheese products are not the same. Ricotta has a grainy texture and a very thick, stiff consistency. Mascarpone is much more pliable and is silky smooth. Mascarpone also tends to create creamier products. Ricotta is more savory and less sweet. However, despite these differences, they are still cream alternatives for each other.

Is ricotta or mascarpone better for cheesecake?

Neither is better than the other. But, they do create very different cheesecakes. You may prefer the texture and flavor of one over the other. Mascarpone will make a very creamy, often denser cheesecake with a sweeter flavor. Ricotta makes a very mildly flavored, less sweet, and more cakey cheesecake. Functionally, both work very well if your ratios are right.

The Best Italian Cheesecake Recipe Ever In 4 Easy Steps

The Best Italian Cheesecake Recipe Ever In 4 Easy Steps

cheesecakesworld
The Best Italian Cheesecake Recipe Ever In 4 Easy Steps
Prep Time 10 mins
Baking Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American, Italian
Servings 8 people

Equipment

  • 10-inch springform cake pan
  • Non-stick baking paper
  • Non-stick cooking spray
  • Measuring cups and spoons
  • Mixing bowls
  • Electric hand or stand mixer
  • Rubber or silicone spatula
  • Cooling rack
  • Plastic or saran wrap

Ingredients
  

  • 32 ounces ricotta cheese, drained and brought to room temperature
  • 1 cup fine caster sugar
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • Zest from 1 lemon
  • 1/3 cup cake flour, sifted
  • 6 large eggs, room temperature

Instructions
 

  • Make the ricotta base
    To start, preheat your oven to 320ºF (160ºC). Line the springform cake pan with non-stick baking paper and non-stick cooking spray. Always rather be safe than sorry. You don't want your cheesecake getting stuck!
    Then, start making your ricotta cheesecake filling. First, add the softened ricotta to a large mixing bowl with the sugar. Mix them at a low speed to prevent overbeating the cheese.
    Once you have a completely smooth mixture, add the vanilla extract, fine salt, and lemon zest. Again, gently fold in the ingredients until they are well distributed.
    32 ounces ricotta cheese, drained and brought to room temperature, 1 cup fine caster sugar, 2 teaspoon vanilla extract, 1/4 teaspoon fine salt, Zest from 1 lemon
  • Finish off the batter
    Once you have your smooth creamy base, you can gently fold in the sifted cake flour. When it is almost fully incorporated, add your eggs.
    Only add one egg at a time and mix it well before adding the next. For the final egg, keep mixing until your batter is uniform in consistency and texture.
    6 large eggs, room temperature, 1/3 cup cake flour, sifted
  • Bake your Italian cheesecake
    Next, gently pour the cheesecake batter into your lined springform cake pan. Then, bake it for 55-60 minutes or until it turns light golden brown.
    Always test the doneness of your cheesecake before removing it. You can do the jiggle test or check the internal temperature.
  • Cool your cheesecake
    When your cheesecake has been fully baked, turn off the oven and open the door slightly. Then, allow the cheesecake to cool for roughly 1 hour.
    Remove it from the oven and set it on a cooling rack at room temperature. Allow the cheesecake to cool for another hour.
    And finally, wrap the entire cooled cheesecake with plastic or saran wrap. Place it inside the fridge and allow it to set for at least 4-6 hours. We always prefer setting it overnight.

Notes

If you'd like you can add more lemon zest and even a couple of tablespoons of lemon juice. This will still make it the best Italian cheesecake recipe ever. But, it will just have a tangier flavor.
You can also add a tablespoon of honey. Make sure you use good quality real (raw) honey that taste like the real thing. Otherwise, you are just adding artificial flavors.
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