This classic cheesecake is light, airy, and subtly sweet thanks to rich ricotta cheese , bright citrus zest, and a hint of vanilla. No graham cracker crust here — it’s often baked crustless or with a thin pastry base. A beautiful dessert that’s elegant yet homey.
Yields 10 Servings Servings Quarter (2.5 Servings) Half (5 Servings) Default (10 Servings) Double (20 Servings) Triple (30 Servings) Prep Time 20 minsCook Time 1 hrTotal Time 1 hr 20 minsFor the Cheesecake Filling
2 lbs whole milk ricotta cheese, well-drained
¾ cup granulated sugar
4 large eggs
1 tsp vanilla extract
Zest of 1 lemon (or orange)
¼ cup all-purpose flour
¼ tsp salt
Optional: 1 tbsp orange liqueur (like Grand Marnier or Triple Sec)
Optional for Bottom Crust
1 prepared sweet shortcrust pastry (pâte sucrée), rolled and fitted into a 9-inch springform pan OR line bottom with parchment for crustless version
Prep Ricotta
1
Place ricotta in a sieve over a bowl and let drain for at least 30 minutes (longer if very moist). Pat dry with paper towels if needed.
Preheat oven to 325°F (160°C) . Grease a 9-inch springform pan and line the bottom with parchment.
Make the Filling
2
In a large bowl, beat ricotta and sugar until smooth and creamy.
Add eggs , one at a time, beating well after each.
Mix in vanilla , lemon zest , and liqueur (if using).
Sift in the flour and salt , and fold gently until just combined.
Assemble & Bake
3
Pour the filling into your prepared pan (with or without crust).
Tap gently to remove air bubbles.
Bake for 60–70 minutes , or until the edges are set and the center has a gentle wobble.
Turn off the oven and crack the door open — let it cool in the oven for 30 minutes to prevent cracking.
Chill & Serve
4
Cool completely at room temperature, then refrigerate for at least 4 hours , ideally overnight.
Run a knife around the edges before removing the springform.
To Serve
Variations
6
Swirl in a few tablespoons of raspberry jam before baking
Add a touch of cinnamon or almond extract
Use a base of crushed amaretti cookies for a flavorful crust
Pairing Suggestions
7
Drink: Vin Santo, Moscato, or limoncello
Meal: An ideal ending to an Italian meal or holiday dinner
Ingredients For the Cheesecake Filling
2 lbs whole milk ricotta cheese, well-drained
¾ cup granulated sugar
4 large eggs
1 tsp vanilla extract
Zest of 1 lemon (or orange)
¼ cup all-purpose flour
¼ tsp salt
Optional: 1 tbsp orange liqueur (like Grand Marnier or Triple Sec)
Optional for Bottom Crust
1 prepared sweet shortcrust pastry (pâte sucrée), rolled and fitted into a 9-inch springform pan OR line bottom with parchment for crustless version
Directions Prep Ricotta
1
Place ricotta in a sieve over a bowl and let drain for at least 30 minutes (longer if very moist). Pat dry with paper towels if needed.
Preheat oven to 325°F (160°C) . Grease a 9-inch springform pan and line the bottom with parchment.
Make the Filling
2
In a large bowl, beat ricotta and sugar until smooth and creamy.
Add eggs , one at a time, beating well after each.
Mix in vanilla , lemon zest , and liqueur (if using).
Sift in the flour and salt , and fold gently until just combined.
Assemble & Bake
3
Pour the filling into your prepared pan (with or without crust).
Tap gently to remove air bubbles.
Bake for 60–70 minutes , or until the edges are set and the center has a gentle wobble.
Turn off the oven and crack the door open — let it cool in the oven for 30 minutes to prevent cracking.
Chill & Serve
4
Cool completely at room temperature, then refrigerate for at least 4 hours , ideally overnight.
Run a knife around the edges before removing the springform.
To Serve
Variations
6
Swirl in a few tablespoons of raspberry jam before baking
Add a touch of cinnamon or almond extract
Use a base of crushed amaretti cookies for a flavorful crust
Pairing Suggestions
7
Drink: Vin Santo, Moscato, or limoncello
Meal: An ideal ending to an Italian meal or holiday dinner
Italian Ricotta Cheesecake
