Italian cheesecake is a delightful dessert—creamy yet airy, with bright citrus notes. Our version is finished with a lemon-blueberry sauce that complements the orange zest in the cake. This ricotta cheesecake is ideal for holidays, birthdays, or any time you want an elegant, decadent treat.
Thanks to ricotta, this cheesecake is lighter than a New York-style version. The orange zest brightens the flavor and gives it a distinctive, refreshing finish.
The profile of this cake is reminiscent of pastiera Napoletana, though without the crust, citron, or grano cotto. It pairs especially well with an espresso or an espresso martini and makes a lovely addition to any dessert table.
How to make it
Each numbered step below corresponds to the sequence used to prepare the cheesecake.
- The night before baking, drain 2 pounds (about 908 g) of whole-milk ricotta. Place the ricotta in a cheesecloth or fine-mesh sieve over a bowl or small pot to collect moisture. For better drainage, weigh the ricotta down with a plate or similar weight and refrigerate overnight.
- The next day, twist the cheesecloth to wring out any remaining liquid. Depending on the brand, you may be surprised by how much water collects—removing it is essential for a proper set.
- Preheat the oven to 400°F (200°C). Grease and lightly flour a 9-inch springform pan, then wrap the pan in two layers of foil to protect it during the water bath.
- Place the wrapped springform pan into a roasting pan large enough to hold water about halfway up the sides of the springform; set aside.
- Separate 5 room-temperature eggs carefully, keeping yolks and whites separate. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the drained ricotta until smooth (about 15 seconds). Gradually add 2/3 cup (about 133 g) of the sugar and the 5 egg yolks, beating after each addition until well incorporated (about 1 minute).
- Add 1/4 cup (35 g) sifted flour, the zest of 2 large oranges, and 1 teaspoon vanilla extract. Whisk until combined (about 30 seconds).
- In a separate clean bowl free of grease, or in a stand mixer fitted with a whisk, beat the 5 egg whites on medium speed for 30 seconds, then add the remaining 1/3 cup (67 g) of sugar.
- After adding the sugar, increase speed to high and beat until medium-soft peaks form.
- Gently fold the whipped egg whites into the ricotta mixture using a spatula.
- Fold until just incorporated—take care not to overmix to preserve the airy texture.
- Pour the batter into the prepared springform pan. Create a water bath by placing the springform inside the roasting pan and adding hot water until it reaches about halfway up the sides of the springform.
- Bake at 400°F for 10 minutes, then reduce the oven temperature to 325°F (163°C) and continue baking for about 45 minutes, until the top is golden and the center is slightly jiggly. Turn the oven off and let the cheesecake cool inside the oven for 30 minutes with the door cracked open about 1–2 inches. Remove the cheesecake, run a thin-blade knife around the edge to loosen it, and let it come to room temperature. Cover and refrigerate for at least 6 hours. Once fully chilled, release and remove the springform ring, slice, and serve with blueberry sauce.
How to make blueberry lemon sauce
- Combine 10 ounces (about 290 g) frozen blueberries, 1/2 cup (120 g) water, 1/2 cup (100 g) granulated sugar, and 1 teaspoon vanilla extract in a small saucepan. Cook over medium heat until the mixture begins to simmer.
- Mix 1 1/2 tablespoons cornstarch with 1 1/2 tablespoons water to form a slurry and stir it into the blueberry mixture. Bring to a rolling boil, then reduce to a simmer and cook 1–2 minutes until the sauce reaches your desired thickness. Remove from heat and gently stir in the zest of 1 large lemon, taking care not to crush the berries. Chill until ready to serve and spoon over slices of cheesecake.
Top tips
- Plan ahead. This cheesecake benefits from advance preparation—draining ricotta and adequate chilling are essential.
- Use dry ricotta. A drier ricotta yields a better texture. If your ricotta is very moist, drain it overnight in cheesecloth to avoid a runny cake.
- Keep whites clean. Ensure egg whites and the bowl are free of yolk or grease so they whip properly.
- Be gentle with folding and temperature changes. The water bath and slow cooling help prevent cracking and deflation. Avoid sudden movements while the cake bakes and cools.
- Fill the water bath safely. To avoid spills, place the roasting pan on the oven rack and pull the rack out slightly to add hot water from a kettle.
- Serve chilled. The cheesecake is best after a minimum of 6 hours in the refrigerator and is delicious topped with the lemon-blueberry sauce.
- Removing from the pan. Because this cake has no crust, consider lining the springform bottom with parchment for easier removal, or serve it on the springform base.
More sweet treats
Here are a few more Italian-inspired desserts you might enjoy:
- Homemade cannoli
- Blueberry ricotta cake
- Lemon ricotta cookies
If you enjoyed this Italian Cheesecake recipe, please leave a rating and comment. We love hearing how recipes turn out for you.
Italian Cheesecake
by James Delmage
A creamy yet airy ricotta cheesecake brightened with orange zest and served with a lemon-blueberry sauce.
Equipment
- 1 9-inch springform pan
Ingredients
For the cheesecake
- 2 pounds (908 g) whole-milk ricotta, well drained
- 5 large egg yolks, room temperature
- 5 large egg whites, room temperature
- 1 cup (200 g) granulated sugar, divided
- 1/4 cup (35 g) sifted flour, plus more for dusting
- 1 teaspoon vanilla extract
- Zest of 2 large navel oranges
- 2 tablespoons (28 g) butter to coat the pan
For the blueberry sauce
- 10 ounces (290 g) frozen blueberries
- 1/2 cup (120 g) water
- 1/2 cup (100 g) granulated sugar
- 1 1/2 tablespoons cornstarch dissolved in 1 1/2 tablespoons water
- 1 teaspoon vanilla
- Zest of 1 large lemon
Instructions
For the cheesecake
- Preheat oven to 400°F (200°C). Grease the bottom and sides of a 9″ springform pan with butter and dust lightly with flour.
- Wrap the pan edges with two layers of foil and set it in a roasting pan.
- Beat the drained ricotta until smooth, gradually adding 2/3 cup of the sugar and then the egg yolks, mixing after each addition.
- Stir in the flour, orange zest, and vanilla until combined.
- In a clean bowl, beat the egg whites for 30 seconds, then add the remaining 1/3 cup sugar gradually. Continue beating on high until medium-soft peaks form.
- Fold the egg whites gently into the ricotta mixture, taking care not to overmix. Pour the batter into the prepared pan and add hot water to the roasting pan so it reaches about halfway up the sides of the springform.
- Bake at 400°F for 10 minutes, then reduce the oven to 325°F (163°C) and bake 45 minutes more, until golden on top and slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside for 30 minutes with the oven door cracked. Remove, run a thin knife around the edge, then let it cool to room temperature. Cover and refrigerate at least 6 hours. Remove the ring, slice, and serve with blueberry sauce.
For the blueberry sauce
- Combine blueberries, water, sugar, and vanilla in a small saucepan and heat until it begins to simmer.
- Stir in the cornstarch slurry and bring to a rolling boil, then reduce heat and simmer 1–2 minutes until thickened.
- Remove from heat and gently stir in lemon zest. Chill and serve over cheesecake.
Notes
- Draining ricotta overnight in cheesecloth or a fine sieve is required to prevent a runny cheesecake.
- Follow the slow-cooking and cooling steps to avoid cracking or deflating the cake.
- Store the cheesecake in the refrigerator for up to 4 days.
- For convection ovens, reduce the temperature by 25°F (about 15°C) and start checking for doneness earlier.
Nutrition
Serving: 8 slices | Calories: 396 kcal | Carbohydrates: 50.8 g | Protein: 17.2 g | Fat: 15.1 g
Nutrition information is automatically calculated and should be used as an approximation.