Creamy, tangy, and perfectly textured — this Italian Ricotta Cheesecake is a classic dessert that’s elegant enough for special occasions yet simple enough for any day!

Why You’ll Love This Recipe

A light and creamy cheesecake with authentic Italian flair.
The lemon zest and juice add brightness and balance the richness.
Baked with a simple graham cracker crust for a classic touch.
Perfect for making ahead since it chills beautifully overnight.

Ingredients

For the Crust:

1 ¼ cups graham cracker crumbs
¼ cup sugar
4 tbsp melted butter

For the Filling:

2 lbs whole milk ricotta cheese
½ cup softened cream cheese
1 cup sugar
4 large eggs
¼ cup all-purpose flour
1 tsp vanilla extract
Zest of 1 lemon
Juice of ½ lemon

For the Finish:

Powdered sugar
Lemon slices & whipped cream

Prep Time: 20 minutes
Cooking Time: 70 minutes
Chill Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 10

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter until coated. Press firmly into the base of the pan and bake for 8 minutes. Set aside to cool slightly.

Step 2: Make the Filling

Beat ricotta and cream cheese together until smooth. Add sugar and flour, mixing until blended. Add eggs one at a time, mixing lightly after each. Stir in vanilla, lemon zest, and lemon juice, being careful not to overmix.

Step 3: Bake the Cheesecake

Pour filling into prepared crust. Bake 60–70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake rest inside for 15 minutes.

Step 4: Chill and Garnish

Cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Before serving, dust with powdered sugar and garnish with lemon slices and whipped cream.

Tips & Variations

For extra creaminess, replace ½ cup of ricotta with mascarpone.
Add almond extract for a nutty flavor twist.
Top with a fresh berry compote for a colorful finish.
Swap the graham crust for a shortbread crust if you prefer a richer base.

Frequently Asked Questions

Can I make this cheesecake ahead of time?
Yes! It actually tastes better when made the day before since it needs plenty of chill time.

Can I use part-skim ricotta instead of whole milk?
Whole milk ricotta gives the creamiest texture, but part-skim can work if that’s what you have.

How do I prevent cracks in my cheesecake?
Avoid overmixing, bake gently at a lower temperature, and let it cool gradually in the oven with the door ajar.

Final Thoughts

Italian Ricotta Cheesecake is light, refreshing, and incredibly satisfying. With its delicate lemony notes and creamy texture, it’s a dessert that feels both comforting and elegant — the perfect centerpiece for any occasion.