You are here: Home » Recipes » Italian Cheesecake 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 PrintEmail We’ve combined cream cheese with ricotta cheese for a creamier version of Italian cheesecake. Ingredients Crust:1 1/2 cups graham cracker or amaretto cookie crumbs6 tablespoons unsalted butter3 tablespoons sugarFilling:32 ounces whole milk ricotta cheese1 package light cream cheese, softened1 cup sugar1/4 cup all purpose flour1 teaspoon lemon zest1 teaspoon vanilla extract4 eggs Confectioners' sugar (optional) Lemon slices (optional) Instructions Preheat oven to 350F. 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. 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. Add eggs one at a time, mixing on low speed just until blended. Pour filling into crust. Bake for 1 hour or until cake is almost set. 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. To serve, remove springform side and slice. Dust with confectioners’ sugar and garnish with lemon slices. Recipe by Gretchen Roberts.