Italian Cheesecake Recipe with Ricotta and Lemon Zest

Italian cheesecake is commonly made with ricotta rather than the cream cheese used in many American versions, giving it a tender, lightly grainy texture and a fresh dairy flavor. This lemon-scented version bakes gently in a water bath, then chills until it slices cleanly. Serve it cold or just slightly cool, with fruit or a dusting of powdered sugar.

Ingredients

2 lb whole-milk ricotta (900 g), drained
1 cup granulated sugar (200 g)
4 large eggs (about 200 g without shells), brought to room temperature
1/3 cup all-purpose flour (42 g)
1/4 cup heavy cream (60 ml)
2 tsp vanilla extract (10 ml)
1 tbsp finely grated lemon zest (about 6 g), from 1 large lemon
1 tbsp lemon juice (15 ml)
1/4 tsp fine salt (1.5 g)
1 tbsp unsalted butter (14 g), softened, for the pan
2 tbsp powdered sugar (15 g), optional, for serving

Instructions

Drain the ricotta. Set a fine-mesh sieve over a bowl and line it with cheesecloth or a clean, thin kitchen towel. Add the ricotta, spread it loosely, and let it drain in the refrigerator for 30 minutes. This removes excess whey, which can make the filling watery. If the ricotta is already quite firm, drain it anyway for a consistent result; discard the liquid collected in the bowl.
Prepare the pan and oven. Heat the oven to 325°F (165°C). Lightly butter the bottom and sides of a 9-inch (23 cm) springform pan. Set a kettle of water on to heat for the water bath. Wrap the outside of the pan with two overlapping layers of heavy-duty foil, bringing the foil up the sides to help keep bath water out. Set the wrapped pan in a large roasting pan.
Make the filling. Put the drained ricotta and sugar in a large bowl. Beat on medium-low speed for about 2 minutes, scraping down the bowl once, until the mixture looks creamy. Ricotta may retain a slight natural graininess; it does not need to become perfectly smooth. Add the eggs one at a time, mixing on low just until each is incorporated. Avoid whipping in lots of air, which can make the cheesecake rise dramatically and then sink.
Add the remaining ingredients. Whisk the flour and salt together in a small bowl, then add them to the ricotta mixture. Mix on low until no dry streaks remain. Add the cream, vanilla, lemon zest, and lemon juice, and mix just until blended. Scrape the bowl and fold once or twice with a spatula so no dense ricotta is hiding at the bottom. Pour the batter into the prepared pan and smooth the top.
Set up the water bath. Pour hot water into the roasting pan until it reaches about halfway up the outside of the springform pan. Take care not to splash water into the filling. Carefully transfer the roasting pan to the oven. The water bath moderates the heat around the cake and helps the edges bake gently instead of turning rubbery before the center is done.
Bake until set and safely cooked. Bake for about 1 hour 20 minutes. The edges should look set, while the center may have a slight wobble. Check the center with a clean food thermometer without touching the pan; the USDA FSIS safe minimum for egg dishes is 160°F (71°C). If it has not reached that temperature, continue baking and check again after 5 minutes. Remove the roasting pan from the oven carefully, then lift the springform pan out of the water bath.
Cool gradually. Set the cheesecake in its pan in the turned-off oven with the door open a few inches for 45 minutes. Move it to a heat-safe counter and cool for another 45 minutes. Run a thin knife around the inside edge to loosen the cake from the pan, but leave the springform ring in place. Gradual cooling helps limit deep cracks, though a small crack does not affect the flavor.
Chill before serving. Refrigerate the cheesecake, still in its pan, for at least 6 hours and preferably overnight. Once cold, release the springform ring and move the cake to a serving plate. Dust lightly with powdered sugar if you like, then cut with a sharp knife wiped clean between slices.

Tips

Choose the right ricotta. Whole-milk ricotta gives a richer, softer filling than part-skim ricotta. If only part-skim is available, drain it thoroughly; the finished cake may be a little less creamy. Avoid substituting cottage cheese without blending it very smooth, since its curds and higher moisture can change the texture.
Bring ingredients to room temperature. Eggs and cream blend more evenly into ricotta when they are not fridge-cold. Set them out for about 30 minutes while the ricotta drains. Do not leave perishable ingredients at room temperature for more than 2 hours.
Mix gently after adding eggs. Beating the eggs hard adds air that expands in the oven, then contracts as the cake cools. Low-speed mixing and gradual cooling are more useful than trying to prevent every small surface crack.
Use a thermometer, not color alone. A browned top is not a reliable indication that the center has cooked through, and a pale top can be perfectly done. Check the center with a food thermometer and remove the cake once it reaches 160°F (71°C) to avoid baking it longer than necessary.

Serving Suggestions

Serve chilled slices on their own to let the mild ricotta and lemon come through. For a simple finish, add a little powdered sugar just before serving, rather than before chilling, so it stays visible. Fresh strawberries, raspberries, blueberries, or sliced peaches make a bright accompaniment; spoon them alongside the cake instead of piling on a wet fruit topping that could soften the surface.

For a fuller dessert plate, pair a slice with espresso, strong coffee, or unsweetened tea. The cheesecake is rich but not as dense as many cream-cheese versions, so modest slices work well after a substantial meal. If serving it at a gathering, keep the cake refrigerated until shortly before dessert and cut only as many slices as you need. Return the rest to the refrigerator promptly.

Variations

Orange and almond: Replace the lemon zest and juice with 1 tablespoon finely grated orange zest (about 6 g) and 1 tablespoon orange juice (15 ml). Add 1/4 teaspoon almond extract (1 ml) along with the vanilla. Almond extract is concentrated, so keep the amount small; more can overwhelm the ricotta.

Chocolate chip: Fold 1/2 cup mini semisweet chocolate chips (85 g) into the finished batter. Mini chips distribute more evenly than large ones. The added chocolate makes the slices sweeter and gives them little pockets of firmness, so you can reduce the sugar by 2 tablespoons (25 g) if you prefer a less-sweet cake.

Gluten-free: Replace the all-purpose flour with 1/3 cup (42 g) of a cup-for-cup gluten-free baking flour blend that includes a binder. Texture differs slightly among blends, so use one intended for baking rather than a single-ingredient starch. Check that the blend is not already sweetened or flavored.

Without a water bath: You can bake the cheesecake on the middle rack without the roasting pan, but the edges may set and brown faster, and the surface is more likely to crack. Keep the same oven temperature and begin checking early, while still using the thermometer to confirm the center reaches 160°F (71°C). The water bath is a technique for gentler baking, not a separate ingredient or flavor.

Storage and Reheating

Because this cheesecake contains ricotta, cream, and eggs, refrigerate it within 2 hours of baking. The cooling schedule above takes 90 minutes after baking, leaving time to move the cake into the refrigerator while it is still within that limit. Keep it covered in the refrigerator and use it within 3 to 4 days. A covered cake dome or a loosely fitted container protects it from absorbing other refrigerator odors; wait until the cake is fully chilled before covering it tightly to reduce condensation on the top.

For longer storage, freeze individual slices or wedges, well wrapped and placed in a freezer-safe container, for up to 2 months for best quality. Thaw them overnight in the refrigerator, not on the counter. This cheesecake is best served chilled, so reheating is unnecessary and can make the filling loose. If you do reheat leftovers, USDA guidance is to heat them to 165°F (74°C); expect the texture to change. Do not leave serving portions at room temperature for more than 2 hours.

Frequently Asked Questions

Is Italian cheesecake made with ricotta?

Many Italian-style cheesecakes use ricotta, while recipes vary by region, household, and the ingredients available. This recipe relies on whole-milk ricotta for its tender texture. Some Italian-American recipes combine ricotta and cream cheese, but that produces a richer, denser cake than this ricotta-only version.

Can I use store-bought ricotta without draining it?

It is best to drain it, even if the tub does not look especially wet. Ricotta brands vary, and extra whey can leave the baked center soft or watery. Thirty minutes in a lined sieve is usually enough for firm ricotta; if yours is visibly loose, drain it longer in the refrigerator and make sure the sieve is set over a bowl so the cheese does not sit in the liquid.

Why did my cheesecake crack?

Cracks can form when the cake is overbaked, exposed to a sharp temperature change, or aerated by vigorous mixing. The gentle water bath, low-speed mixing, thermometer check, and gradual cooling in this recipe all help reduce those risks. A crack is cosmetic rather than a sign that the cheesecake has failed; cover it with berries or serve it as it is.

Can I make this cheesecake the day before?

Yes. In fact, chilling it overnight makes the cake firmer and easier to slice, and gives you one less task on serving day. Keep it covered in the refrigerator and add powdered sugar or fresh fruit shortly before serving. The overnight chill is extra time beyond the six-hour minimum in the recipe’s total time.

Can I make it without a springform pan?

A 9-inch (23 cm) deep cake pan can work, but lining the bottom with a parchment round makes it easier to remove the cheesecake. A springform pan is more convenient because the delicate chilled cake can be released without turning it out. If using a regular pan, do not try to invert the cake while it is warm; chill it completely first.

How do I know when the center is done?

Use a food thermometer inserted into the middle of the filling, taking care not to touch the pan. The center must reach 160°F (71°C), the USDA FSIS safe minimum for an egg dish. The outer ring should look set, and the center can still move slightly when the pan is nudged; it will firm further as it cools and chills.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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