0 from 36 votes
Italian Ricotta Cheesecake
Italian Ricotta Cheesecake - a no-bake cheesecake recipe with a chocolate cookie crust. It's delicate and creamy, a delicious Italian cheesecake!
Prep Time
20 mins
Chilling time
6 hrs
Total Time
6 hrs 20 mins
Servings: 8 servings
Calories: 336 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
COOKIE BASE
- 1½ cups chocolate cookie crumbs
- ¼ cup butter (melted)
FILLING
- 1 cup cream whole/heavy or whipping cream (at least 30% fat)
- 1 cup ricotta
- ½ cup powdered/icing sugar
- 1 teaspoon vanilla
- 1 tablespoon gelatine
- 2 tablespoons milk
Instructions
COOKIE BASE
- Mix the cookie crumbs and melted butter, press down on the bottom of a 7 or 8 inch (17 – 20 centimeters) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator to chill while making the filling.
- In a medium bowl beat together the ricotta cheese, sugar and vanilla, side aside.
- Beat the cream until thick peaks appear, set aside.
- In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
- Add 1 -2 tablespoons of the ricotta cheese mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining ricotta mixture, then gently fold it into the whipped cream, mix until combined.
- Remove the cookie base from the fridge, spoon the ricotta filling evenly on top, cover with plastic wrap and refrigerate approximately 6 hours or even better overnight. Before serving top with your favourite topping if desired. Enjoy!
Cup of Yum
Notes
- If you find the ricotta too watery then drain for about 20-30 minutes in a sieve.
- I topped my ricotta cheesecake with fresh sliced strawberries that I tossed with 2 tablespoons of sugar. Let sit for about an hour or more before topping the cake.
- An Italian ricotta cheesecake is delicate and creamy.
- Leftover ricotta cheesecake will keep in the refrigerator for a few days. I don’t recommend freezing it.
Nutrition Information
Calories
336kcal
(17%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
207mg
(9%)
Potassium
113mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
760IU
(15%)
Vitamin C
1mg
(1%)
Calcium
97mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 336
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 207mg | 9% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.