Homemade Italian Ricotta Cheesecake Recipe
Written by MasterClass
Last updated: Nov 22, 2024 • 2 min read
Smooth, creamy, and fluffier than its cream cheese-based counterparts, Italian ricotta cheesecake offers a lighter take on the beloved dessert.
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What Is Ricotta Cheesecake?
Ricotta cheesecake is a layered dessert consisting of ricotta cheese blended with eggs and sugar, set inside a thin pastry crust made from crushed graham crackers or a similarly sandy cookie or biscuit. Bakers make ricotta cheesecakes using a bain-marie, or water bath, which gently and evenly cooks the dessert in the oven. Once the cheesecake has firm edges with a slight jiggle, bakers place it in the refrigerator to chill and set.
Differences Between Ricotta Cheesecake and Other Types of Cheesecake
Ricotta cheesecake shares its essential format with numerous cheesecakes, with a few exceptions:
- The cheese: New York cheesecake famously features full-fat cream cheese and sour cream for a decadent consistency with just the right amount of tang. Italian ricotta cheesecake uses ricotta cheese for a slightly milder profile.
- The crust: Depending on the recipe, bakers can make ricotta cheesecake with a graham cracker crust or a crustless variation like the sky-high Japanese cheesecake, also known as cotton cheesecake or soufflé cheesecake. These cloud-like cakes generally contain more eggs and less cheese than other baked varieties, have a texture reminiscent of flan, and do not have a crust.
- The garnishes: Traditional Italian ricotta cheesecakes do not feature any garnishes, unlike the fresh berries or glaze toppings that often adorn New York cheesecakes.
Italian Ricotta Cheesecake Recipe
makes
prep time
15 mintotal time
4 hr 15 mincook time
1 hrIngredients
- 1
To make the graham cracker crust, place the graham crackers and 2 teaspoons of sugar in the bowl of a food processor and pulse until the mixture resembles coarse sand.
- 2
Transfer the mixture to a large bowl and add in the melted butter. Stir well to combine until the mixture holds together when pressed.
- 3
Preheat the oven to 350 degrees Fahrenheit. Wrap a nonstick springform pan tightly with aluminum foil, then fill it with the graham cracker mixture. Press it along the base and up the sides of the pan. Place the pan in the oven and bake until the crust is golden brown and just set, 7 minutes. Remove the pan and let the dessert cool completely.
- 4
To make the cheesecake filling, combine the sugar and orange zest in the bowl of a stand mixer fitted with the whisk attachment and blend until fragrant. Add in the eggs, and beat until fluffy and light in color. Add in the orange juice, flour or cornstarch, and vanilla extract, and mix until well-combined.
- 5
In a medium bowl, combine the milk and ricotta. Whisk gently to combine, then add the ricotta to the egg and sugar mixture and blend just until combined.
- 6
Transfer the filling to the prepared pan, and smooth the top with a rubber spatula. Place the springform pan inside of a large roasting pan, then place it in the preheated oven. To make a water bath, pour boiling water into the roasting pan so that it comes halfway up the sides of the springform pan.
- 7
Bake the cheesecake until it’s just set (it should still be a bit jiggly) and starting to brown on top, about 1 hour. Cool the cake completely in its pan on a wire rack before transferring it to the refrigerator to chill for another 3 hours, or overnight.
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