Ricotta, Citrus, and Tradition in Every Bite
Delight in the perfect harmony of rich and light flavors with Traditional Italian Cheesecake. This timeless dessert features a creamy, lightly sweetened ricotta base, beautifully complemented by a hint of citrus. Explore its fascinating history, expert tips, and an authentic recipe that brings the flavors of Italy straight to your kitchen.
The Story Behind Traditional Italian Cheesecake
Traditional Italian Cheesecake is deeply rooted in centuries of culinary heritage. In contrast to its American counterpart, which often uses cream cheese, the Italian version is made with ricotta—resulting in a lighter, grainier texture that beautifully complements the subtle sweetness. Typically served during Easter or family celebrations, this cheesecake is not merely a dessert; rather, it is a cherished tradition.
Where It All Began
The origins of Traditional Italian Cheesecake date back to Ancient Rome, where cheesecakes were made with ricotta and honey. Over the centuries, this recipe evolved through the influence of regional ingredients and customs. Southern Italy, particularly Sicily and Campania, is credited with popularizing the dessert as we know it today. There, it was often flavored with citrus zest, almonds, or candied fruits, symbolizing abundance and celebration.
“Italian cheesecake isn’t just a dessert—it’s a bite of history.”
What Makes Italian Cheesecake Unique
- Ricotta-Based: Uses ricotta cheese, a byproduct of cheesemaking that’s high in protein and low in fat.
- Crust Options: Traditional versions are crustless or use a shortcrust pastry base, not graham cracker.
- Subtle Sweetness: Often sweetened with honey or minimal sugar.
- Serving Style: Enjoyed cold or at room temperature—never warm.
- Vegetarian-Friendly: No gelatin or animal thickeners required.
Tips for Perfect Texture and Taste
- Use fresh, whole-milk ricotta and drain overnight to remove excess moisture.
- Zest from organic lemons or oranges brings authentic aroma and flavor.
- Don’t overbake: The center should jiggle slightly.
- Cool gradually: Let it rest in the oven with the door ajar.
- Chill thoroughly: At least 6 hours in the fridge before serving.
Pro Cooking Tips from Italian Nonne
- Pass ricotta through a fine sieve for ultra-smooth results.
- Use cake flour or semolina in small amounts to stabilize the batter.
- Add a splash of Strega or Limoncello for a regional touch.
- Whisk egg whites separately and fold them in for a fluffier cake.
Variations Across Italy
- Sicilian Cassata al Forno: Baked ricotta cheesecake with chocolate and candied fruit.
- Neapolitan Pastiera: Ricotta cheesecake with wheat berries and orange blossom water.
- Roman Cheesecake: Often crustless, flavored simply with lemon zest and vanilla.
- Tuscan Style: Incorporates honey and nuts, often served with Vin Santo.
Vegetarian & Gluten-Free Friendly
This dessert is naturally vegetarian. For a gluten-free twist, use a nut-and-honey base instead of pastry.
Why This Cheesecake Belongs at Your Table
This dessert isn’t just rich in flavor—it’s rich in cultural meaning. Whether you’re preparing it for a family gathering or a holiday celebration, Traditional Italian Cheesecake brings a sense of warmth and continuity to the table.
FAQs About Traditional Italian Cheesecake
Q: Can I use store-bought ricotta?
A: Yes, but drain it well and opt for full-fat versions to get the best texture.
Q: How long does it keep?
A: It keeps up to 5 days in the fridge when stored properly in an airtight container.
Q: Can I freeze it?
A: Yes, freeze slices tightly wrapped in plastic for up to 2 months. Let it thaw in the fridge before serving.
Q: Is it very sweet?
A: No. It’s subtly sweet, allowing the rich flavors of the ricotta and citrus zest to shine.
Try It Yourself – Make Traditional Italian Cheesecake Today!
Want to taste true Italian tradition? Follow this authentic recipe and bring a little dolce vita into your kitchen!
Traditional Italian Ricotta Cheesecake
Ingredients
For the Crust
- 250 g unsweetened digestive biscuits
- 3 tbsp granulated sugar
- 80 g unsalted butter melted
For the Filling
- 1.1 kg ricotta cheese well-drained
- 5 eggs separated
- 200 g granulated sugar for yolks
- 2 tbsp all-purpose flour or cornstarch
- Zest of 1 lemon
- Zest of 1 orange optional
- 1½ tsp vanilla extract
- Pinch of salt for egg whites
Instructions
Prepare the Crust
- Preheat oven to 170°C (340°F).
- Line the bottom of a 25.5 cm (10-inch) springform pan with parchment paper.
- Crush the digestive biscuits into fine crumbs.
- Mix with sugar and melted butter.
- Press evenly into the base of the pan.
- Bake for 10 minutes, then set aside to cool.
Prepare the Ricotta Filling
- In a large bowl, beat the egg yolks and sugar with a hand mixer until pale and creamy.
- Add ricotta, flour, zest, and vanilla. Mix until smooth but avoid over-mixing.
- In a clean bowl, beat the egg whites with a pinch of salt until stiff, glossy peaks form.
- Using a spatula, gently fold the egg whites into the ricotta mixture one tablespoon at a time, being careful not to deflate the meringue.
Prepare for the Water Bath
- Wrap the springform pan tightly in 2–3 layers of heavy-duty foil to prevent leaks.
- Place the wrapped pan inside a large roasting dish.
- Pour the ricotta mixture over the baked crust and smooth the top.
Bake in a Water Bath
- Bring a kettle of water to a boil.
- Place the roasting pan in the oven, then carefully pour the hot water into the roasting pan to reach halfway up the springform pan.
- Bake at 160°C (320°F) for 65–75 minutes, until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack open the door, and let the cake cool inside for about 1 hour. Cake must cool slowly.
Chill
- Remove the pan from the water bath and foil.
- Let cool completely, then cover and chill in the refrigerator for at least 6 hours, ideally overnight.
Notes
- Drain the ricotta well before using to avoid excess moisture.
- Use room temperature eggs for best volume.
- Fold gently to keep the filling airy.
- Don’t overbake—the cheesecake will set fully as it chills.
- Cool gradually to avoid surface cracks.
- Water bath baking provides a steam-rich environment that prevents cracking and promotes even baking.
