Discover why Ricotta Cheesecake is one of the creamiest, most delicious desserts you will ever try!
If you love cheesecake, but have never tried ricotta cheesecake, you don’t know what you’re missing. While some recipes feature only ricotta, our recipe combines ricotta and cream cheese for added creaminess. When I tell you that this melt-on-your-tongue, softer-than-silk cheesecake is about as good as it gets, you can believe it to be true. One bite and you may never go back to regular cheesecake again. The taste of this cheesecake is not only sweet but also slightly tangy, thanks to the addition of lemon juice and sour cream.
I consider myself a cheesecake authority, having grown up in the New York City area, where cheesecake is often considered one of the city’s most iconic desserts. In fact, any trip to NYC requires a visit to Junior’s restaurant for their beloved cheesecake. By the way, many grocery stores now carry their famous cheesecakes in the frozen aisle. You can be sure that’s hard for me to resist.
My love of cheesecake multiplied further during my first pregnancy, when a friend brought me a cheesecake at the start of my third trimester. That began a constant craving that resulted in what I laughingly refer to as my cheesecake addiction. No cheesecake was off limits, and I tried as many as I could during that time.
Fast-forward to a few years ago, when I visited Italy for the first time. Ricotta cheesecake hails from Ancient Roman times and is popular in Southern Italy. You will find it in many Italian bakeries throughout the country, and I was hooked! The Southern Italian torta di ricotta features creamy ricotta cheese, sugar, and eggs, and is well worth every decadent calorie.
Now, mind you, don’t get into a cheesecake argument with any of your Greek friends, because they will claim to have developed cheesecake all the way back to 2000 B.C.! Their ancient texts contain recipes for a dessert made from cheese, flour, and honey, which were formed in molds and baked in wood-fired ovens.
Flavored ricotta cheesecake? Yes, please!
I often feel that trying to improve perfection is futile, and this recipe for ricotta cheesecake, in my humble opinion, is sheer perfection. However, that does not mean that you shouldn’t try to elevate it if you like. Before I provide you with some additional flavor options, I would like to mention that I substitute gluten-free all-purpose flour for the wheat flour and use tapioca starch or arrowroot in place of the cornstarch. The cheesecake turns out just as delicious. I’ve also tried this recipe with coconut sugar instead of white sugar, and it resulted in a darker color and more caramel-like flavor, which I loved. I plan to try maple and date sugars in the future.
Aside from changing the flavor profile and appearance with different types of sugar, you can also add a drizzle of honey over the top of the cheesecake before serving. Adding the zest of one lemon will enhance the lemony flavor of the dessert. Serve your cheesecake with fresh berries or sliced peaches for a delightful accompaniment. You can also make a sauce by simmering berries with a squeeze of lemon juice and a little sugar (if needed, to taste), mashing the berries, and letting them cool before spooning them over the cheesecake. Finally, for the ultimate taste sensation, spread a layer of dark chocolate ganache over the top for a purely heavenly bite.
How do I store leftovers?
Wrap leftover ricotta cheesecake in plastic or place it in an airtight container in the refrigerator for up to 1 week. You can also freeze the chilled cheesecake tightly wrapped in two layers of plastic, and then in heavy-duty aluminum foil for up to 2 months. I then like to place it in a freezer bag for added protection. Defrost it overnight in the refrigerator before serving. I recommend freezing individual slices or several slices together, rather than the entire cheesecake, unless you plan to serve it at an event, because you don’t want to refreeze it once it has been defrosted. If freezing, do so without any added toppings.
Serving suggestions
Because ricotta cheesecake has Italian roots, what better way to serve it than after an incredible Italian feast? Begin your meal with a delicious Antipasto Salad or Slow-Cooker Italian Wedding Soup. Move on to the pasta course with this delicious Pasta Puttanesca Recipe. Enjoy a main course of Chicken Cacciatore with a side of Garlic-Parmesan Green Beans. Finally, whatever you do, don’t forget to smear your favorite bread with a hefty helping of Garlic Butter. You may be full, but there’s always room for cheesecake!
Ingredients
- 16 ounces cream cheese softened
- 1 container (16 ounces) ricotta cheese drained if watery
- 4 large eggs at room temperature
- 1 2/3 cups granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1 pint sour cream
- Fresh fruit for serving (optional)
Instructions
- Preheat your oven to 350°F. Lightly grease a 9-inch springform pan.
- In a large bowl, beat the cream cheese and ricotta cheese together until smooth and well blended.
- Add the eggs, white sugar, melted butter, lemon juice, and vanilla extract. Mix until smooth.
- Sift in the flour and cornstarch. Stir them into the mixture until just combined.
- Gently fold in the sour cream until the batter is uniform.
- Pour the cheesecake batter into the prepared pan, spreading evenly.
- Bake in the preheated oven for 1 hour. After baking, turn the oven off and let the cheesecake cool inside with the door closed for 1 additional hour to help prevent cracking.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, refrigerate until thoroughly chilled before serving.
- Unlock and remove the sides of the springform pan. Slice the cheesecake and serve it chilled, accompanied by fresh fruit if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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