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Italian Ricotta Cheesecake Recipe

Italian Ricotta Cheesecake

This classic Italian cheesecake is creamy, lightly sweet, and subtly flavored with vanilla and lemon zest. Its tender, crack-free texture makes it an elegant dessert for special occasions or everyday indulgence.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 Servings
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups 450 g whole-milk ricotta cheese
  • ½ cup 100 g granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon optional, for brightness
  • 1 tablespoon cornstarch or all-purpose flour optional, for texture

Method
 

  1. Blend ricotta, sugar, eggs, vanilla, lemon zest, and cornstarch until smooth and uniform, scraping bowl sides to avoid lumps.
  2. Pour filling into a greased or parchment-lined springform pan. Bake at 325°F (160°C) until edges are set but center slightly jiggles for a silky interior.
  3. Cool slowly, preferably in a turned-off oven with door ajar to minimize cracks. Chill in the refrigerator for several hours or overnight before serving.

Notes

Top with fresh berries or citrus compote for added flavor and visual appeal. Dust lightly with powdered sugar or cinnamon for an elegant finish. Serve chilled for the smoothest texture; room temperature may reduce creaminess. Pair with espresso or dessert wine for a sophisticated touch. Use quality whole-milk ricotta for optimal flavor and texture.