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Italian Ricotta Cheesecake
5 from 42 votes

Italian Ricotta Cheesecake

Italian Ricotta Cheesecake combines a crisp graham cracker crust with a rich, creamy filling featuring both cream cheese and ricotta. This cheesecake is smooth and dense, with a gentle sweetness enhanced by vanilla and a hint of flour to stabilize the texture. A fresh berry sauce of mixed berries, lemon zest, and juice adds a bright, fruity contrast, making it a refined dessert option that balances richness and freshness elegantly.

Prep Time
30 mins
Cook Time
1 hr 15 mins
Additional Time
8 hrs 30 mins
Total Time
10 hrs 15 mins
Servings: 1 Cheesecake (9")
Course: Dessert
Cuisine: Italian, American, Australian, International

Ingredients

For the Graham Cracker Crust:
  • 2 cups graham cracker crumbs 225 grams
  • 1/3 cup sugar 67 grams
  • 8 tablespoons unsalted butter 113 grams, melted
For the Creamy Italian Ricotta Cheesecake:
  • 4 blocks (920g) cream cheese room temperature, brick-style, full-fat
  • 1 and 1/2 cups (341g) ricotta cheese room temperature, whole milk
  • 1 and 1/2 cups (266g) granulated sugar
  • 2 teaspoons vanilla extract pure
  • 5 large egg room temperature, large
  • 2 large egg room temperature, yolk
  • 1/2 cup (113ml) heavy cream room temperature
  • 2 teaspoons all-purpose flour
For the Fresh Berry Sauce:
  • 1/4 cup (57ml) lemon juice fresh
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon lemon finely grated, zest
  • 12 ounces (340g) mixed berries fresh or frozen
  • 2 teaspoons vanilla extract
  • 1 Tablespoon (14ml) Grand Marnier optional

Instructions

For the Graham Cracker Crust:
    Cup of Yum
  1. Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
  2. Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside. 
  3. In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine.
  4. Firmly pat the mixture into the prepared pan. Bake in preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. 
  5. Reduce oven to 325 degrees (F).
For the Creamy Italian Ricotta Cheesecake:
  1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese and ricotta cheese until completely smooth, scraping the bowl as needed. 
  2. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition. 
  3. Add in the heavy cream and gently stir until it's evenly combined. Finally, fold in the flour. 
  4. Pour filling into prepared crust and, using a silicone spatula, smooth the top. 
  5. Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
  6. Carefully place the pan in the oven and bake for 1 hour and 15 minutes.
  7. Turn oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
  8. Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 (preferably 8) hours.
  9. Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.
For the Fresh Berry Sauce:
  1. In a medium saucepan over medium-high heat, bring lemon juice and sugar to a boil. Cook, stirring occasionally, until sugar has completely disintegrated into the mixture. 
  2. Add lemon zest and berries and bring mixture to a boil. Reduce heat to a simmer and continue cooking, stirring occasionally and slightly mashing down the berries, for 10 minutes. 
  3. Remove from heat. Stir in vanilla extract and Grand Marnier. 
  4. Pour sauce into a bowl and cool to room temperature. 
  5. Spoon over cheesecake right before serving. For additional pizazz, generously garnish with fresh raspberries, blueberries, and blackberries, plus fresh mint sprigs!