Iconic Italian Ricotta Cheesecake recipe. Details I love about this incredibly dynamic and delicious Cheesecake recipe: the texture, overall flavor, spongy-bite, fragrance, and memories this makes.

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This such a wonderful dessert to be enjoyed year-round, and genius too, because it allows for more confidence and ease to bake than regular cheesecake, which I find myself babysitting in a water bath, while praying over the oven that I’ll get a set and color I want.

Another love, is that this can be flavored in any way your heart desires. For Christmas-sake, I went with the fruit and syrup of Italian Amarena cherries. However, the possibilities are endless.

This cheesecake hybrid tastes amazing as-is with nothing on top, but I imagine any other syrups to give it another dimension of subtle flavor and aroma: amaretto, almond, hazelnut, passion fruit, lavender-honey… I could go on and on…

If you’re in, let’s go!

Italian Ricotta Cheesecake

Italian Cheesecake is special and different because of the ingredients we're using. Instead of American cream cheese, our main ingredient is Ricotta cheese – giving a soft and spongy texture that is so satisfying! The fragrance of lemon zest and almond extract, are authentic and essential. Use any added-syrup flavoring your heart desires. For this recipe, I'm using Italian Amarena cherries, and their syrup.

This dessert is a hybrid and genius. The use of flour provides stability to the cheesecake, allowing for the confidence and ease of baking, with no water bath.

In the notes of this recipe, I share how to make this happen and with flavor and flour switch-outs. You can watch our YouTube video attached to see the fun we had making this happen. I have adapted this recipe, with the main credit to Italian-American chef, Lidia Bastianich.

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Ingredients Method Video

Ingredients

cake pan prep

1 tablespoon softened butter or cooking spray
1/4 cup Panko breadcrumbs Instead of flour, we're using Panko for dusting. It will not stick to or baking into the cheesecake. This particular kind of breadcrumb (found in either classic or gluten free) helps to separate the cheesecake from the pan without burn or stick.

cheesecake recipe

6 large eggs
3/4 cup granulated sugar
1/4 teaspoon coarse salt
24 ounces (1 and 1/2 pounds) whole milk Ricotta cheese strained in paper towel in the refrigerator, for 4 hours and up to overnight
1 teaspoon almond extract
1 tablespoon fresh lemon zest
16 ounces (2 cups) sour cream
1/3 cup flavored syrup I'm using the syrup of Italian Amarena cherries. Other syrup options would be Amaretto, Almond, Caramel… anything your heart desires.
1 and 1/2 cups all purpose flour I'm using King Author. For gluten-free, use a 1:1 ratio substitute flour.

optional

1/3 cup cur fruit or berries I'm using Italian Amarena cherries. This is a great cheesecake without the use of any additional fruit placed inside before baking.

Method

Before getting started with this recipe, the Ricotta cheese needs to be strained. Place the two pounds into a paper towel that is being held-up by a stainer set over a bowl. Place in the refrigerator for at least 4 hours. Every time I make this, I've allowed it to be strained in the fridge overnight.
When ready to bake: Preheat oven to 350 degrees Fahrenheit / 176 Celsius.
I prepared a 3" tall, 8" cake pan, lined with parchment paper at the bottom and dusted with a combination of cooking spray and Panko breadcrumbs.
(I didn't use a springform pan, because it's not necessary with this hybrid.)
Now let's mix. In a bowl, add 6 eggs and 3/4 cup sugar and salt.
Whisk for 1-2 minutes: until frothy, bubbly, and pale.
Weigh the Ricotta cheese so that you have 24 ounces (1 and 1/2 pounds).
Add cheese to the bowl, with almond extract. Whisk until smooth.
*In my attached video, I explain how this almond extract is completely free of peanuts and tree nuts.
Zest a whole lemon, for about 1 tablespoon.
Add zest, and 16 ounces sour cream. Whisk until smooth.
This time around, I'm flavoring the cheesecake with the fruit and syrup of Italian Amarena cherries. You do need a liquid syrup for this recipe. Other ideas: amaretto, almond, hazelnut, salted caramel, passion fruit. The possibilities for this recipe are endless.
I strained some of the cherries and set them aside from the syrup.
Measure 1/3 cup liquid, and pour into the batter.
I'm adding a total of 1 and 1/2 cups of flour. Whisk in 1/2 cup at a time.
The finished batter is ready to pour.
If you would like fruit baked inside, place on top so that at least one or two cherries can be seen in each slice.
Use a fork to cover each piece. Some can be just covered, and some can be pushed down slightly more, for a more beautiful slice.
Place a cookie sheet or sheet pan in your oven. Place the cake pan on the center of that cookie sheet. My oven-rack placement is just below the middle of the oven. I tend to go either one or two steps down from the middle with all of my home baking.
I'm placing it in a cookie-sheet because I have poured the batter for a tall end-result, and want to make sure that nothing falls over the side while baking. (I prefer a clean oven and want to prevent a messy burn, and I've been burned with other baking before.)
Set your timer to check your cheesecake at one hour to check it. When finished, it will be set in the center, and golden.
The exact baking-timing for your cheesecake, will depend on your oven, and on the pan you are using.
For my pan and my oven, this particular cheesecake was done at 1 hour and 20 minutes. It may take you between one hour and fifteen minutes, and no longer than one hour and forty five minutes.
Allow to cool. In the YouTube video, I show how I easily removed this cheesecake from my regular cake pan. Italian Cheesecake tastes amazing without anything added.
If you are ready to serve and using Amarena Cherries, I recommend slicing, dusting with powdered sugar, and placing a few on top.
Cheesecake keeps in the fridge for up to one week.