Italian Cheesecake
Indulge in the creamy, delicate bliss of this classic Italian Cheesecake, a dessert that celebrates simplicity and sophistication. Made with rich, velvety ricotta cheese, this recipe is lighter than traditional American cheesecakes, offering a subtly sweet flavor profile enhanced by fragrant vanilla and zesty lemon. With a golden, slightly jiggly center and a melt-in-your-mouth texture, it's the perfect make-ahead treat for any occasion. With just 20 minutes of prep time and 60 minutes of baking, this no-fuss recipe is easy to prepare yet glamorous enough to wow your guests. Enjoy it chilled with a dusting of powdered sugar, and let its authentic Italian charm add elegance to your table. Perfect for dinner parties, holidays, or simply indulging in a special treat, this Italian Cheesecake embodies the essence of timeless Mediterranean desserts.
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Recipe Information
Ingredients
- 900 grams Ricotta cheese
- 200 grams Granulated sugar
- 4 large Eggs
- 40 grams All-purpose flour
- 2 teaspoons Vanilla extract
- 2 teaspoons Lemon zest
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large mixing bowl, combine the ricotta cheese and granulated sugar. Mix until smooth and creamy using a hand mixer or whisk.
Add the eggs, one at a time, beating well after each addition until fully incorporated.
Sift in the all-purpose flour and gently fold it into the mixture until no lumps remain.
Stir in the vanilla extract, lemon zest, and salt, making sure everything is evenly distributed.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Place the cheesecake in the preheated oven and bake for 60 minutes, or until the top is lightly golden and the center is set but slightly jiggly.
Turn off the oven, crack open the door slightly, and let the cheesecake cool gradually for 30 minutes to prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.
Before serving, remove the cheesecake from the springform pan. Dust the top with powdered sugar and slice into wedges. Serve chilled.
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1203 mg | 401% | |
| Sodium | 1526 mg | 66% | |
| Total Carbohydrate | 278.0 g | 101% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 219.9 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1982 mg | 152% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1269 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
