Servings
Font
Back
Italian Ricotta Cheesecake Recipe
5 from 42 votes

Italian Ricotta Cheesecake Recipe

This Italian Ricotta Cheesecake blends cream cheese and whole milk ricotta with eggs, sugar, and a delicate almond crust. Aromatics like lemon zest and vanilla bean seeds brighten the rich, creamy filling, which is baked in a water bath to ensure even cooking and prevent cracks. The cheesecake is finished with fresh figs, toasted almonds, and honey for a fresh, nutty, and lightly sweet garnish.

Prep Time
20 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs
Servings: 16
Calories: 451 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 2 ½ cups almond meal superfine
  • 1 tablespoon sugar
  • 3 tablespoons butter unsalted
  • pinch salt
  • 1 pound cream cheese
  • 1 cup sugar
  • 2 pounds ricotta cheese whole milk
  • 5 egg
  • vanilla bean seeds from 1
  • lemon zest and juice of 1
  • 2 tablespoons corn starch
  • 1 pound figs fresh, sliced
  • ½ cup almonds sliced and toasted
  • ¼ cup honey

Instructions

    Cup of Yum
  1. Preheat the oven to 350°.
  2. Place the almond meal, sugar, butter, and salt in a food processor and process on high until the butter is the size of rice.
  3. Form the almond meal mixture to the bottom of a 9” springform pan to make a crust. Set aside.
  4. In a standing mixer with the whisk attachment on high speed, whip the cream cheese and sugar until light and fluffy, about 4 minutes.
  5. Next, add in the ricotta and whip for 4 more minutes. Stop and scrape.
  6. Add 1 egg at a time until completely mixed in. Stop and scrape.
  7. Finish by adding in the vanilla bean seeds, lemon juice, lemon zest, and cornstarch, and mix until combined.
  8. Pour the batter over the crust and transfer the springform pan to a 13x9 pan.
  9. Place the pan on the rack in the oven and fill it with water until there is 1” in the pan.
  10. Bake for 90 to 100 minutes or until the center is slightly loose.
  11. Cool to room temperature on a rack and then cool completely into the refrigerator.
  12. Garnish the top of the cheesecake with fresh sliced figs, toasted almonds, and honey.

Notes

  • Bake the cheesecake in a water bath to maintain moisture and prevent cracks.
  • Cool the cheesecake gradually at room temperature before refrigeration for the best texture.
  • Heat and dry the knife between slices for clean cutting.
  • Use fresh lemon zest and vanilla bean seeds to enhance natural flavors.
  • Store covered in the refrigerator up to 5 days or freeze for up to 3 months, thaw before serving.
  • Check doneness when the center slightly jiggles; internal temperature around 150°F indicates readiness.
  • Fresh figs, toasted almonds, and honey complement the cheesecake without overpowering it.

Nutrition Information

Calories 451kcal (23%) Carbohydrates 32g (11%) Protein 15g (30%) Fat 31g (48%) Saturated Fat 13g (65%) Cholesterol 117mg (39%) Sodium 178mg (7%) Potassium 218mg (5%) Fiber 3g (12%) Sugar 24g (48%) Vitamin A 813IU (16%) Vitamin C 1mg (1%) Calcium 212mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 451

% Daily Value*

Calories 451kcal 23%
Carbohydrates 32g 11%
Protein 15g 30%
Fat 31g 48%
Saturated Fat 13g 65%
Cholesterol 117mg 39%
Sodium 178mg 7%
Potassium 218mg 5%
Fiber 3g 12%
Sugar 24g 48%
Vitamin A 813IU 16%
Vitamin C 1mg 1%
Calcium 212mg 21%
Iron 2mg 11%

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