I make this cheese cake recipe when I want comfort and calm. It tastes light, with a soft ricotta finish and a gentle vanilla note. You get a clean slice, no crust, and a tender center that feels like a hug. It reminds me of Sundays when we waited for dessert and tried to act patient. We keep it classic with Italian ricotta cheesecake. The batter blends smooth, so the texture lands between cloud and custard. Friends ask for seconds. I nod, then I cut another slice and try not to brag. This ricotta cheese dessert comes together without fuss. The steps stay simple and the flavor reads pure. You can call it a ricotta cake recipe or a piece from your list of Italian dessert recipes. At home we call it homemade ricotta cheesecake. Some say it tastes like a traditional Italian cheesecake. I say it tastes like family. Bake it, chill it, and let the fruit sit on the side. We pass the plate and the room gets quiet in the best way.
Table of Contents
- 1) Key Takeaways
- 2) Easy Italian Ricotta Cheesecake Recipe
- 3) Ingredients for Italian Ricotta Cheesecake
- 4) How to Make Italian Ricotta Cheesecake
- 5) Tips for Making Italian Ricotta Cheesecake
- 6) Making Italian Ricotta Cheesecake Ahead of Time
- 7) Storing Leftover Cheesecake
- 8) Try these desserts next
- 9) Italian Ricotta Cheesecake
- 10) Nutrition
1) Key Takeaways
We bake a tender Italian ricotta cheesecake that eats light and clean. The batter stays simple and the flavor leans bright. Elena from Elena Cooks shares the method on https://www.elenacooks.com and keeps the steps friendly for a busy home cook.
This cheesecake recipe brings a soft custard feel with gentle lemon and vanilla. No crust means less fuss and a neat slice. The cake chills well and cuts smooth for tidy plates at a party or a quiet night when you want one calm treat.
Plan on room temp dairy and slow cooling. You get fewer cracks and a satiny center. Fresh berries or a light dust of sugar make a nice finish. We keep the pan snug and wrap the outside to protect the edges from fast heat.
2) Easy Italian Ricotta Cheesecake Recipe
I reach for this cheese cake recipe when family drops by and I need grace under pressure. The same cheese cake recipe works when I cook alone and crave a gentle dessert that feels like home. We mix ricotta and cream cheese and let the oven do the quiet work.
On Elena Cooks I share this from my small kitchen. I whisk and I taste and I grin because Italian ricotta cheesecake rests between cloud and custard. Friends take a bite and nod. I pass the plate and hear that tiny hush that follows a good forkful.
The batter reads clean. Eggs bring lift. Lemon brings brightness. Vanilla warms the finish. No crust keeps each slice light. The method suits weeknights and holidays. It fits a calm mood and a crowded table. A homemade ricotta cheesecake makes everyone feel welcome.
3) Ingredients for Italian Ricotta Cheesecake
Ricotta cheese Whole milk ricotta gives a gentle body and a clean dairy note. I drain it so the crumb stays tight and the cake sets with a soft bite that leans creamy not heavy.
Cream cheese Block style cream cheese adds body and a smooth finish. I let it warm on the counter so it blends fast and leaves no lumps.
Eggs Fresh eggs bind the batter and lift the center. I beat them lightly so the texture stays even and the top bakes without deep cracks.
Lemon juice A small splash brightens the flavor and keeps the taste clear. The finish feels sunny and clean which suits a ricotta dessert.
Vanilla extract A little vanilla rounds the dairy notes and adds warmth that lingers. It supports the ricotta cheesecake and never steals the show.
Cornstarch and flour A small mix steadies the batter so slices hold form. The crumb stays tender and neat which helps with serving.
Butter Melted butter adds richness and helps the mouthfeel. The cake tastes lush yet light which makes a second slice feel very fair.
Sour cream This adds tang and silk. The top bakes smooth and the center sets with a gentle wobble that feels just right.
Sugar The batter needs balance. Sugar lifts the dairy notes and keeps the lemon in line so every bite feels even.
4) How to Make Italian Ricotta Cheesecake
Step one Heat the oven to three two five. Set the rack low. Line the outside of a springform pan with foil and grease the inside. This protects edges and helps this ricotta cheesecake recipe bake even.
Step two Beat ricotta and cream cheese until smooth. Add eggs in small pours. Mix in sugar lemon and vanilla. Sprinkle in flour and cornstarch. Blend just until the batter looks glossy.
Step three Stir in melted butter. Tap the bowl to pop big bubbles. Pour the batter into the pan. Set the pan on a sheet tray for easy handling.
Step four Bake until the center has a soft jiggle and the edges look set. Turn the oven off. Leave the cake inside with the door closed. Slow cooling protects the surface.
Step five Move the pan to a rack. Cool then chill until firm. Slide a thin knife around the edge. Release the ring. Lift a neat slice and serve. This cheesecake recipe rewards patience.
5) Tips for Making Italian Ricotta Cheesecake
Start with room temp dairy. Cold blocks fight the mixer and leave lumps. Soft cream cheese and well drained ricotta blend fast and stay smooth which gives an Italian cheesecake recipe that feels satin soft.
Do not rush the cool down. Heat shifts can cause cracks. I let the cake sit in the warm oven then I move it to the counter then to the fridge. The texture stays calm all the way through.
Use a sharp thin knife for clean edges. Wipe between cuts. Serve plain with a small bowl of berries and a spoon of sugar. A cheese cake recipe like this needs only simple friends on the plate.
6) Making Italian Ricotta Cheesecake Ahead of Time
I like to bake a day ahead for the best slice. The chill helps the crumb stay neat and the flavor settle. I wrap the cooled pan and keep it on a flat shelf where nothing bumps it.
If I plan a party I bake two. One for the table and one for late night raids. A homemade ricotta cheesecake waits well and keeps its gentle texture through the next day and the next.
For a glossy top I warm a thin layer of sour cream and sugar then spread it over the chilled cake and set it for a few minutes. The look says celebration and the taste stays balanced.
7) Storing Leftover Cheesecake
Leftovers live best in a covered container. I press parchment on the cut face so it stays smooth. Slices keep in the fridge for four days and they freeze well for one month.
For the freezer I wrap each slice in plastic then tuck them into a box. Thaw in the fridge so the texture stays calm. The bite lands rich and clean even after the rest.
When I want a quick treat I take a slice and let it sit ten minutes. The chill lifts and the flavor opens. A small coffee makes a fine match for this Italian ricotta cheesecake.
8) Try these desserts next
9) Italian Ricotta Cheesecake
Cheese Cake Recipe Italian Ricotta Cheesecake by Elena
Ingredients
- 1 pound ricotta cheese
- 1 pound cream cheese
- 4 eggs slightly beaten
- 1 tablespoon lemon juice
- 4 tablespoons flour
- 1 teaspoon vanilla extract
- 4 tablespoons cornstarch
- 1 stick butter melted
- 1 and 1 over 2 cups sugar
- 16 ounces sour cream
Instructions
- Heat oven to 325 degrees.
- Beat ricotta and cream cheese until smooth.
- Add the beaten eggs a little at a time.
- Mix in lemon juice, vanilla, cornstarch, and flour.
- Beat again until smooth and even.
- Blend in melted butter, then sugar, then sour cream.
- Pour into a 9 inch springform pan.
- Bake for 90 minutes or until the center just jiggles.
- Turn off the oven and leave the cake inside with the door closed for 2 hours.
- Cool, then chill until set. Run a thin knife around the edge and release the pan. Serve with fresh fruit.
10) Nutrition
One twelfth of the cake gives about four six eight calories with a balance that leans creamy not heavy. Protein lands near fifteen grams. Fat sits near thirty grams. Carbs sit near forty. Sodium stays moderate. Values shift with brands and pan size yet the feel stays light.
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