Italian Cheesecake

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

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

1 1/2 hr Prep: 20 min Cook: 70 min
Serves: 12 Save

Ingredients (14)

  • Crust:
  • 1 1/2 cup graham cracker or amaretto cookie crumbs
  • 6 tablespoon unsalted butter
  • 3 tablespoon sugar
  • Filling:
  • 32 ounce 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.