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Italian Ricotta Cheesecake

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A creamy and luscious Italian Ricotta Cheesecake that offers a perfect balance of sweetness and tang, ideal for celebrations and casual gatherings.

Ingredients

Scale
  • Butter or cooking spray, for greasing
  • 16 oz (450 g) cream cheese, softened
  • 2 cups whole-milk ricotta cheese
  • 1½ cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon vanilla extract
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • ½ cup (115 g) butter, melted and cooled
  • 2 cups sour cream
  • For serving (optional): fresh berries, whipped cream, or powdered sugar

Instructions

  1. Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan.
  2. Cream the cream cheese and ricotta together until smooth.
  3. Add the sugar, eggs, lemon juice, vanilla, cornstarch, flour, melted butter, and sour cream. Mix until combined.
  4. Pour the batter into the prepared pan and smooth the top.
  5. Bake for 1 hour, until set around the edges and slightly jiggly in the center.
  6. Turn off the oven and let the cheesecake sit inside with the door closed for an additional hour.
  7. Remove from the oven and let cool at room temperature before refrigerating for at least 8 hours.
  8. Release the springform pan and serve with fresh berries, whipped cream, or powdered sugar.

Notes

For optimal texture, ensure all ingredients are at room temperature. Avoid overmixing to maintain lightness.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/italian-ricotta-cheesecake/

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