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The Best Italian Cheesecake Recipe Ever In 4 Easy Steps

The Best Italian Cheesecake Recipe Ever In 4 Easy Steps
Prep Time10 mins
Baking Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American, Italian
Keyword: Are ricotta and mascarpone the same?, best Italian cheesecake recipe ever, Is ricotta or mascarpone better for cheesecake?, What is Italian cheesecake made of?, What is the difference between ricotta and cream cheese cheesecake?
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.