Italian Ricotta Cheesecake is in a league of its own because of its unique texture and flavor. Unlike traditional American cheesecakes, which use cream cheese, Italian versions use ricotta. This gives it a lighter, slightly grainy texture that’s rich yet not overly heavy. Plus, ricotta has a mild, slightly sweet flavor that pairs perfectly with the tang of citrus or the warmth of vanilla. It’s a simple, elegant dessert that feels indulgent but not overwhelming. 🍰
Cheesecake alla Ricotta
Ricotta cheesecake dates back to ancient Rome, with ricotta being made from the leftover whey of other cheeses. The cheesecake itself originated in ancient Greece and evolved in Italy, where ricotta replaced softer Greek cheeses. This created a lighter, mildly sweet dessert that's creamy yet refreshing. Ever tried making it? 🍰
Equipment
- 9” springform pan
Ingredients
- 1 ½ lbs Ricotta Cheese
- 1 lb Cream Cheese
- 1 cup sugar
- 6 eggs
- 6 tbsp flour
- 1 tbsp vanilla
- 1 tbsp lemon juice
- 1 pt sour cream
Instructions
- Preheat oven to 350˚F.
- Mix cheeses together at room temperature until incorporated
- Mix in other ingredients.
- Grease and flour springform pan. Pour in mixture. (Optional: Sprinkle cinnamon on top of cake before baking.)
- Bake for 1 hour at 350˚F and then turn oven off while leaving the cake inside for another hour.
- Cool cake to room temperature and then place into refrigerator overnight.