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Close-up view of a ricotta cheesecake with a slice being removed, showing the smooth, dense texture. The cake is decorated with fresh berries and the golden brown crust is visible along the sides.
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Italian Ricotta Cheesecake Recipe

This silky-smooth, crustless ricotta cheesecake combines cream cheese with whole milk ricotta for a simple dessert that has all the creaminess of New York style cheesecake with the lightness of Italian style cheesecake.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 8
Calories: 724kcal
Author: Nicole Gaffney

Ingredients

  • Butter or cooking spray for greasing
  • 16 oz cream cheese 2 8-oz packages, softened to room temperature
  • 2 cups whole milk ricotta cheese 1 pint
  • 1 ½ cups granulated sugar
  • 4 large eggs room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon vanilla extract
  • 3 tablespoons cornstarch
  • 3 tablespoons all purpose flour
  • ½ cup butter 1 stick, melted and cooled
  • 2 cups sour cream 1 pint
  • Berries whipped cream or powdered sugar, for serving (optional)

Instructions

  1. Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan with softened butter or cooking spray.
  2. In a large bowl, use an electric mixer or stand mixer to beat the cream cheese and ricotta together until smooth.
  3. Add the sugar, eggs, lemon juice, vanilla, cornstarch, flour, melted butter, and sour cream. Mix until just combined and completely smooth—do not overmix or whip too much.*
  4. Pour the batter into the prepared pan and smooth the top. Gently tap the pan on the counter a few times to release any air bubbles.
  5. Bake for 1 hour. The center of the cake will still be quite jiggly.
  6. Turn off the oven and leave the cake inside with the door closed for 1 additional hour.
  7. Remove from the oven and let cool completely at room temperature. Then chill for at least 8 hours (overnight is best).
  8. Release the springform pan and carefully remove the cheesecake. If needed, dip a knife in hot water and run it around the edges to help loosen it.
  9. Slice and serve with fresh berries, whipped cream, and/or a dusting of powdered sugar.

Notes

  • Ensure all ingredients are at room temperature. Cold ingredients create lumps.
  • Don't over whip after you incorporate eggs to avoid adding too much air.
  • Chill thoroughly overnight before slicing.
  • Wipe your knife between slices for cleaner cuts. 

Nutrition

Calories: 724kcal | Carbohydrates: 50g | Protein: 15g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 235mg | Sodium: 371mg | Potassium: 254mg | Fiber: 0.1g | Sugar: 42g | Vitamin A: 1869IU | Vitamin C: 1mg | Calcium: 258mg | Iron: 1mg
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