Italian Ricotta Cheesecake

Course: Dessert

Cuisine: Italian

Keyword: Italian ricotta cheesecake recipe, Lemon Ricotta cheesecake, ricotta cheesecake recipe

Prep Time: 20

Cook Time: 1 10

Chill time: 4

Total Time: 5 30

Servings: people

Calories: 393kcal

Author: Kris Longwell

This Italian ricotta cheesecake is one of the best Italian desserts you can find. I just love making this incredible dessert. And it is, without a doubt, a Loon favorite!

Print Recipe

Equipment

9-inch springform pan

Ingredients

1 tbsp unsalted butter room temperature
⅓ cup Pecan sandies crushed
4 egg yolks
1 cup sugar
2 tsp vanilla extract
32 oz ricotta whole milk
1 tbsp all-purpose flour
5 tbsp pine nuts toasted, and lightly pulverized
2 tsp lemon zest
2 tsp lemon juice fresh
2 tbsp confectioners' sugar for dusting

Instructions

Preheat oven to 350°F.
Grease a 9-inch springform pan with the butter. Sprinkle the crushed cookies all over the pan, turning the pan to help them stick to the buttered pan.
Place the egg yolks, sugar, and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment. Mix on high until the mixture is a light, pale yellow, about 6 to 8 minutes. Scrape down the sides of the bowl midway with a spatula.
Add the ricotta cheese, flour, pine nuts, lemon zest, and lemon juice to the egg mixture. Stir with a wooden spoon until just combined. Transfer the mixture to the prepared pan.
Place in the oven on the middle rack and bake for 30 minutes. Reduce the temperature to 325°F and bake for another 35 to 40 minutes, or until an inserted toothpick comes out clean.
Remove from the oven and place on a baking rack. Let cool for 15 to 20 minutes. Release the sides of the springform pan and place the cake in the refrigerator for at least 4 hours or overnight.
Before slicing, place the confectioners' sugar in a sieve and sprinkle over the top of the cheesecake. Slice and serve.

Video

Notes

Use whatever is your favorite cookie for sprinkling in the buttered pan. We love pecan sandies. To pulverize, we place about 4 cookies in a large plastic baggie, and then crush with our hands and then a rolling pin. You don't need to completely cover the pan with the cookies, just a nice sprinkling. See photo and video for reference.

You can leave the pine nuts whole, if you prefer. Either way is a delicious option.

Since oven temperatures can vary, do the toothpick test after 60 minutes of baking. We find that 30 minutes at 325°F and then another 35 minutes at 325° is just the right amount of time, but again, check by inserting a toothpick. If it's still very wet after 60 to 65 minutes, let is go for another 10 minutes.

Transferring the cake from the pan to a cake platter can be a little delicate. We find that carefully slipping a flat spatula under the cake helps to release it from the pan. And then, use two spatulas to lift and transfer. The cake is sturdy but will require a delicate hand when transferring. Leaving it on the springform base is perfectly fine, too!

The cheesecake will keep in the refrigerator for up to 1 week. It will freeze for up 1 one month, but for best results, serve fresh.

Nutrition