Italian Cheesecake

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 20 mins
  • Cook: 70 mins

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


1 1/2cups graham cracker or amaretto cookie crumbs
6tablespoons unsalted butter
3tablespoons sugar
32ounces whole milk ricotta cheese
1package light cream cheese, softened
1cup sugar
1/4cup all purpose flour
1teaspoon lemon zest
1teaspoon 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.

Nutritional Info *per serving

  • Glycemic Load 13.56
  • Calories 350
  • Fat 19g
  • Saturated Fat 11g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 120mg
  • Sodium 170mg
  • Potassium 140mg
  • Carbohydrate 33g
  • Fiber 0g
  • Sugars 24g
  • Protein 12g
  • Trans Fat 0
  • Vitamin A 15%
  • Vitamin C 0
  • Calcium 20%
  • Iron 6%