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.
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.
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.
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.
Cool completely at room temperature, then refrigerate for at least 4 hours, ideally overnight.
Run a knife around the edges before removing the springform.
Dust with powdered sugar or top with a spoonful of fresh berries, lemon curd, or honey.
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
Drink: Vin Santo, Moscato, or limoncello
Meal: An ideal ending to an Italian meal or holiday dinner
10 servings