Italian Ricotta Cheesecake – Light, Elegant, and Timeless

Why You’ll Love This Recipe

Italian Ricotta Cheesecake is a beautifully simple dessert that highlights the elegance of traditional Italian baking. Unlike dense, cream-cheese–based cheesecakes, this version is lighter, softer, and delicately sweet, with a texture that feels almost cloud-like. I love this recipe because it relies on quality ingredients rather than heavy richness, allowing the natural flavor of ricotta to shine. It is the kind of dessert that feels refined without being complicated, making it perfect for both everyday enjoyment and special occasions. This cheesecake pairs wonderfully with coffee or espresso and is often served plain, dusted with powdered sugar, or lightly topped with fruit. If you appreciate desserts that are balanced, not overly sweet, and rooted in tradition, this Italian ricotta cheesecake is a recipe you will return to again and again.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ricotta cheese is the star of the dessert, creating a light, creamy texture and subtle flavor.

Granulated sugar sweetens the cheesecake without overpowering the ricotta.

Eggs provide structure and help the cheesecake set gently.

All-purpose flour adds stability while keeping the texture tender.

Vanilla extract enhances flavor and adds warmth.

Lemon zest brings brightness and a classic Italian touch.

Salt balances sweetness and enhances overall flavor.

Butter is used to grease the pan and prevent sticking.

Optional powdered sugar is used for a simple, elegant finish.

Directions

Preheat the oven and grease a springform pan thoroughly. If the ricotta is very moist, drain it briefly to remove excess liquid for the best texture.

In a large bowl, combine the ricotta cheese and sugar, mixing until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract, lemon zest, and salt.

Gradually add the flour, mixing just until incorporated. Avoid overmixing, as this can affect the light texture of the cheesecake.

Pour the batter into the prepared pan and smooth the top. Bake until the cheesecake is set around the edges and lightly golden on top, with a slight jiggle in the center.

Allow the cheesecake to cool completely, then refrigerate for several hours before serving. Dust with powdered sugar just before slicing.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 8 to 10 people. Preparation time is approximately 15 minutes, baking time is about 50 minutes, and chilling time is at least 3 hours.

Storage/reheating

Store Italian Ricotta Cheesecake covered in the refrigerator for up to four days. Serve chilled or at cool room temperature. Reheating is not recommended.

Variations and Customizations

Italian Ricotta Cheesecake is wonderfully versatile. For a citrus-forward version, add orange zest instead of lemon. You can also incorporate a splash of almond extract for a subtle nutty note.

I tested this recipe with mini chocolate chips folded into the batter, and it created a delightful contrast without overpowering the delicate base. Fresh berries, honey, or a light fruit compote can be served on the side for added flavor.

For a more rustic presentation, bake the cheesecake in a regular cake pan lined with parchment. These variations allow flexibility while preserving the dessert’s classic Italian character.

Nutrition and Dietary Info

Nutrient	Per Serving
Calories	290
Protein (g)	10
Carbs (g)	28
Fat (g)	16
Saturated Fat (g)	9
Fiber (g)	1
Sugar (g)	18
Sodium (mg)	180

Expert Tips & Customizations

Drain ricotta if needed
Excess moisture can affect texture.

Mix gently
Overmixing can make the cheesecake dense.

Cool slowly
Gradual cooling helps prevent cracking.

Keep it simple
This cheesecake shines with minimal toppings.

FAQs

How is Italian ricotta cheesecake different from New York cheesecake?

Italian ricotta cheesecake is lighter and less dense, using ricotta instead of cream cheese.

Can I use part-skim ricotta?

Yes, but whole-milk ricotta provides the best texture and flavor.

Does this cheesecake need a crust?

Traditionally, no crust is used, but one can be added if desired.

Can I make this ahead of time?

Yes, it is best made a day ahead to allow proper chilling.

Can Italian ricotta cheesecake be frozen?

Yes, freeze tightly wrapped for up to two months.

What is the best way to serve it?

Plain, with powdered sugar, or with fresh fruit.

Conclusion

Italian Ricotta Cheesecake is a refined, light dessert that celebrates simplicity and tradition. With its delicate texture, subtle sweetness, and timeless appeal, it is a perfect example of how classic Italian recipes create unforgettable results using just a few carefully chosen ingredients.

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