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Italian Ricotta Cheesecake

This Italian ricotta cheesecake is one of the best Italian desserts you can find. I just love making this incredible dessert. And it is, without a doubt, a Loon favorite!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
4 hrs
Total Time
5 hrs 30 mins
Servings: 8 people
Calories: 393 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 1 tablespoon unsalted butter room temperature
  • ⅓ cup Pecan sandies crushed
  • 4 egg yolks
  • 1 cup sugar
  • 2 teaspoon vanilla extract
  • 32 oz ricotta whole milk
  • 1 tablespoon all-purpose flour
  • 5 tablespoon pine nuts toasted, and lightly pulverized
  • 2 teaspoon lemon zest
  • 2 teaspoon lemon juice fresh
  • 2 tablespoon confectioners' sugar for dusting

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. Grease a 9-inch springform pan with the butter. Sprinkle the crushed cookies all over the pan, turning the pan to help them stick to the buttered pan.
  3. Place the egg yolks, sugar, and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment. Mix on high until the mixture is a light, pale yellow, about 6 to 8 minutes. Scrape down the sides of the bowl midway with a spatula.
  4. Add the ricotta cheese, flour, pine nuts, lemon zest, and lemon juice to the egg mixture. Stir with a wooden spoon until just combined. Transfer the mixture to the prepared pan.
  5. Place in the oven on the middle rack and bake for 30 minutes. Reduce the temperature to 325°F and bake for another 35 to 40 minutes, or until an inserted toothpick comes out clean.
  6. Remove from the oven and place on a baking rack. Let cool for 15 to 20 minutes. Release the sides of the springform pan and place the cake in the refrigerator for at least 4 hours or overnight.
  7. Before slicing, place the confectioners' sugar in a sieve and sprinkle over the top of the cheesecake. Slice and serve.

Notes

  • Use whatever is your favorite cookie for sprinkling in the buttered pan.  We love pecan sandies.  To pulverize, we place about 4 cookies in a large plastic baggie, and then crush with our hands and then a rolling pin.  You don't need to completely cover the pan with the cookies, just a nice sprinkling.  See photo and video for reference.
  • You can leave the pine nuts whole, if you prefer.  Either way is a delicious option.
  • Since oven temperatures can vary, do the toothpick test after 60 minutes of baking.  We find that 30 minutes at 325°F and then another 35 minutes at 325° is just the right amount of time, but again, check by inserting a toothpick.  If it's still very wet after 60 to 65 minutes, let is go for another 10 minutes.
  • Transferring the cake from the pan to a cake platter can be a little delicate.  We find that carefully slipping a flat spatula under the cake helps to release it from the pan.  And then, use two spatulas to lift and transfer.  The cake is sturdy but will require a delicate hand when transferring.  Leaving it on the springform base is perfectly fine, too!
  • The cheesecake will keep in the refrigerator for up to 1 week.  It will freeze for up 1 one month, but for best results, serve fresh. 

Nutrition Information

Calories 393kcal (20%) Carbohydrates 33g (11%) Protein 15g (30%) Fat 23g (35%) Saturated Fat 11g (55%) Cholesterol 159mg (53%) Sodium 100mg (4%) Potassium 166mg (5%) Fiber 1g (4%) Sugar 28g (56%) Vitamin A 679IU (14%) Vitamin C 1mg (1%) Calcium 246mg (25%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 393

% Daily Value*

Calories 393kcal 20%
Carbohydrates 33g 11%
Protein 15g 30%
Fat 23g 35%
Saturated Fat 11g 55%
Cholesterol 159mg 53%
Sodium 100mg 4%
Potassium 166mg 4%
Fiber 1g 4%
Sugar 28g 56%
Vitamin A 679IU 14%
Vitamin C 1mg 1%
Calcium 246mg 25%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.