Ricotta Cheesecake Recipe
This light and creamy Italian Ricotta Cheesecake blends ricotta and cream cheese for the perfect silky texture—never dense or overly sweet. Brightened with lemon and a hint of almond, baked gently in a water bath for a crack-free finish. A stunning make-ahead dessert everyone loves.
Servings: 12
Ingredients
Crust
- 2 ¼ cups fine cookie crumbs Biscoff, gingersnaps, graham crackers, or vanilla wafers
- 4 tablespoons unsalted butter melted
- Pinch of salt
Filling
- 16 ounces full-fat cream cheese room temperature
- 16 ounces full-fat ricotta room temperature
- ¾ cup granulated sugar
- Zest of 1 large lemon
- 1 teaspoon almond extract
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 5 large eggs room temperature
Instructions
Prepare the Crust
- Preheat oven to 300°F (150°C). Grease a 9-inch springform pan.
- Mix cookie crumbs, melted butter, and salt until evenly moistened.
- Press firmly into the bottom of the pan. Bake 10 minutes and cool completely.
Make the Filling
- Beat the cream cheese in a large bowl until silky smooth.
- Add the ricotta and mix until creamy. (If your ricotta is very wet, drain it 10–15 minutes.)
- Add sugar, lemon zest, lemon juice, almond extract, cornstarch, and salt. Mix until creamy and combined. About 5 minutes.
- Add eggs one at a time, scraping the bowl after each addition. Mix until fully incorporated and creamy smooth.
Bake (No Water Bath Needed)
- Pour filling over the crust and smooth the top.
- Bake at 300°F for 1 hour 30 minutes.
- The edges should be set and the center should have a slight wobble.
- Internal temp for perfect texture: 150–155°F in the center.
- Turn off the oven, crack the door, and let the cheesecake cool inside for about an 1 hour. This slow cool mimics the gentle heat of a water bath.
- Remove and cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight.
Serve
- Run a knife around the edge, release the springform, and slice with a warm knife for clean edges. Serve plain or with berries an dfreshly whipped cream.
Notes
Elena's Tips:
- Bake low and slow. 300°F gives the cheesecake time to set gently without a water bath.
- Room-temperature ingredients = no lumps. Cold dairy creates a grainy batter.
- Don’t overmix. Mix on low and stop once ingredients are just combined—too much air causes cracks.
- Check for the “soft wobble.” The edges should be set, and the center should jiggle slightly.
- Internal temp matters. For perfect custard texture, pull the cheesecake at 150–155°F.
- Cool gradually. Leave it in the turned-off oven for 1 hour to prevent major splitting and sinking. Some splitting is normal and natural for this type of recipe.
- Drain ricotta only if needed. If it’s watery, strain briefly for a creamier finish.
- Chill overnight. The flavor deepens, and the texture becomes velvety after a full chill.
- Warm knife for clean slices. Dip in hot water and wipe between cuts.
Nutrition
Serving: 12g | Calories: 384kcal | Carbohydrates: 30g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 337mg | Potassium: 147mg | Fiber: 1g | Sugar: 18g | Vitamin A: 892IU | Vitamin C: 0.2mg | Calcium: 140mg | Iron: 1mg
