Italian Ricotta Cheesecake


The Italian Cheeescake is one that may change your mind on cheesecakes forever.

I have met the ultimate Cheesecake Hater and watched as they conformed after eating this luscious, moist, light, airy combination of lightly sweetened ricotta cheese and light as air meringue folded in.

If you love cheesecake then you can appreciate yet another style other than the New York and Italian Cheesecake is where it’s at!

Crust or no crust it is your option.

When I sold these in my bakery there was not a crust to be found, but I have made these before and a biscotti crust will take this baby to another level!

4.0 from 1 reviews
Italian Style Ricotta Cheesecake
Prep time
Cook time
Total time
Prepare an 8" cake Pan with pan grease and a parchment circle
I do not use Springform pans but you can if you like CLICK HERE FOR MORE
The waterbath is optional, I know I used on on the video, but I think I would prefer a bit more dry cheesecake, so next time I would leave the waterbath OUT
Preheat oven to 350 degrees F
Serves: 1-8"cake
  • Ricotta Cheese 3 cups (744g)
  • Granulated Sugar ¾ c (150g)
  • Egg Yolks 2 Large (36g)
  • Egg Whites 2 Large (60g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Heavy Cream ¼ cup (60ml)
  • All Purpose Flour ¼c (32g)
  • Lemon Zest from 1 large lemon (2 teaspoons)
  • Vanilla Extract 2 Teaspoons (10ml)
  1. Sift the first measure of granulated sugar with the flour
  2. Place the ricotta cheese in a mixing bowl & add the sugar, flour mixture, whisk smooth
  3. In a separate bowl combine the heavy cream and egg yolks together. Add the lemon zest and vanilla extract to this. Whip just until well combined then add to the ricotta mixture
  4. Whip the egg whites until frothy and white and then slowly add in the 2 Tablespoons of sugar. Continue beating until you have reached a soft peaked meringue.
  5. Fold in the soft peaked meringue to the ricotta batter
  6. Pour the batter into prepared cake pan and bake in preheated 350° F oven in a water bath for 1 hour. (See note above about the water bath)
  7. Once the hour has passed, you will turn the oven off, but leave the cheesecake in for another 30 minutes with the oven door cracked
  8. The nature of Italian Cheesecake is that it will crack slightly. It may puff up during baking only to deflate upon cooling, this too is normal.
  9. Cool completely, then turn out onto serving plate. I like to sprinkle powdered sugar over top before serving.
Refrigerate for up to 1 week, freeze for 2 months.


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  1. what type of ricotta do you use? can I use impasta ricotta – the same type of ricotta that you would use for cannoli cream?

  2. I’m going to give the non-springform pan a shot, I always have an issue both with cracking and leaking so it’s definitely worth a try. Are you using a 2″ or 4″ deep pan?

    1. I used 325 for about 50 minutes, then raised to 350 for another 10.

      Did not use a water bath, and this was hands down the best cheesecake I’ve ever had. I brought it to a family function, everyone agreed.

      Thanks again.

  3. Gretchen you’re the Best! Thanks for sharing 🙂 I Just have one question do I have to bake it in a water bath or I can do it whitout it? Thanks

  4. Nice tasting Italian Cheesecake! However, when I make it again, I WILL NOT BAKE IT IN A PAN OF WATER. Cake was just a bit toooooo soft. I made a glaze and poured it on top. And put on fresh raspberries. This made the cake good looking and tasty too!

  5. Can this be made with both cream cheese & ricotta? I like a little more body to my cheesecake but I like the lighter texture also. If I have to add a zest .. would orange be all right … don’t like lemon? Thank you for this lovely recipe!!

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