Italian Cheesecake

Kitchen Tested
  • Yield 12 servings
  • Prep 20 mins
  • Cook 70 mins

Light and creamy, this cheesecake gets a boost from ricotta.

Mark Boughton Photography / styling by Teresa Blackburn

We’ve combined cream cheese with ricotta cheese for a creamier version of Italian cheesecake.


1 1/2 cups graham cracker or amaretto cookie crumbs
6 tablespoons unsalted butter
3 tablespoons sugar
32 ounces whole milk ricotta cheese
1 package light cream cheese, softened
1 cup sugar
1/4 cup all purpose flour
1 teaspoon lemon zest
1 teaspoon vanilla extract
4 eggs
Confectioners' sugar (optional)
Lemon slices (optional)


  1. Preheat oven to 350F.
  2. To prepare crust, combine crumbs, butter and sugar in medium bowl. Press crust onto bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes or until set. Cool before filling.
  3. To prepare filling, beat ricotta, cream cheese, sugar and flour in a large bowl with an electric mixer. Add lemon zest and vanilla; mix well.
  4. Add eggs one at a time, mixing on low speed just until blended.
  5. Pour filling into crust. Bake for 1 hour or until cake is almost set.
  6. Run a knife around rim of pan to loosen cheesecake. Cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight.
  7. To serve, remove springform side and slice. Dust with confectioners’ sugar and garnish with lemon slices.

Recipe by Gretchen Roberts.



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