Creamy Italian Ricotta Cheesecake (No Water Bath)

This Italian ricotta cheesecake gives you a light, custardy slice that feels elegant without the fuss of a water bath. It bakes up with a golden top and a gentle lemon scent, then firms into a creamy, almost pudding-like center once chilled.

You can make the whole thing in about an hour of hands-off time, and it tastes even better the next day. That makes it a solid pick when you want a dessert you can prep ahead and pull out after dinner with zero last-minute stress.

What Makes This Italian Ricotta Cheesecake So Good

Whole-milk ricotta keeps the texture lush and moist for days, while a simple graham cracker crust stays crisp underneath. There is no heavy cream cheese layer that can turn dense or crack easily, so you get a lighter cheesecake that still feels rich.

The flavor leans on bright lemon zest and a little vanilla, never overpowering the delicate ricotta. A dusting of powdered sugar right before serving is all it needs to look polished.

Ingredients

• 15 oz whole-milk ricotta, drained if watery: use whole milk for the creamiest texture
• 3/4 cup granulated sugar: adds just the right sweetness
• 3 large eggs, at room temperature: helps the batter blend smoothly
• 2 tbsp all-purpose flour: gives the filling structure without making it dense
• 1 tbsp lemon zest: from about 1 large lemon
• 1 tsp vanilla extract: rounds out the flavor

For the crust:

• 1 1/2 cups graham cracker crumbs: from about 12 full rectangles
• 6 tbsp unsalted butter, melted: binds the crumbs together
• 2 tbsp granulated sugar: sweetens the crust just enough

Variations / Substitutions

• Swap half the ricotta for mascarpone: makes the filling even silkier and a little tangier.
• Use an Italian cookie crust: crush amaretti cookies instead of graham crackers for a more traditional, almond-scented base.
• Make it gluten-free: use gluten-free graham crackers and replace the flour with 1 tbsp cornstarch.

Creamy Baked Boursin Pasta is a great main dish to serve alongside this cheesecake.

How to Make Italian Ricotta Cheesecake

Step 1: Press the Crust into the Pan

Start by preheating your oven to 350°F (175°C). In a bowl, stir together the 1 1/2 cups graham cracker crumbs, 6 tbsp melted butter, and 2 tbsp sugar until the mixture looks like wet sand.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to pack it into an even layer. You want it to feel compact and solid, not loose or crumbly.

Step 2: Beat the Ricotta and Sugar

In a large mixing bowl, beat the 15 oz ricotta and 3/4 cup sugar with an electric mixer on medium speed. Keep going for about 2 minutes, until the ricotta looks smooth and no visible sugar granules remain.

Scrape down the sides of the bowl once, so none of the sugar hides at the bottom. At this stage, the mixture should be creamy and light, with no graininess when you rub a little between your fingers.

Step 3: Blend in the Eggs and Flavorings

Beat in the 3 large eggs, one at a time, just until each one disappears into the batter. After the last egg, mix in the 2 tbsp flour, 1 tbsp lemon zest, and 1 tsp vanilla extract on low speed, stopping the moment the batter looks uniform.

Overmixing once the eggs are in can make the cheesecake puff too much in the oven and then sink, so a light hand here pays off. The batter will be thin and pourable, with specks of lemon zest throughout.

Step 4: Bake Until Just Set

Pour the filling over the pressed crust and smooth the top with a spatula. Slide the pan onto the middle oven rack and bake for 45 to 50 minutes at 350°F (175°C).

Check for doneness around 45 minutes by gently shaking the pan. The edges should look puffed and set, while the center still wobbles slightly, like soft custard. That jiggle means the ricotta is baked through but still creamy inside.

Turn off the oven, crack the door open, and leave the cheesecake inside for 10 minutes. Then transfer it to a wire rack to cool completely at room temperature. The slow cooling helps prevent cracks as the filling settles.

Step 5: Dust and Slice the Cheesecake

Once the cheesecake is completely cool, run a thin knife around the inside edge of the springform to loosen it. Unclasp the ring, lift it away, and dust the whole top generously with powdered sugar.

Cut into wedges with a sharp, clean knife and serve at room temperature or chilled. The top will be golden and slightly puffed, and the inside will be soft and sliceable.

Tips for a Creamy Ricotta Cheesecake

• If your ricotta is very wet, drain it in a fine-mesh sieve for 20 minutes before starting. Less water means a creamier, more concentrated filling.
• To avoid a soggy crust, make sure you pack the crumb layer firmly and bake it without the filling for 8 minutes if you prefer extra crunch. (I skip this step in the main recipe because the ricotta filling keeps the crust crisp as is.)
• Let the cheesecake chill in the fridge for at least 4 hours, or overnight, before slicing. Cold rest time firms the texture and brings the flavors together.

Bake times by pan size:

Storing Leftover Cheesecake

• Refrigerate: leftover cheesecake in an airtight container or wrap the pan tightly with plastic. It will keep well for up to 4 days.
• Serve Cold: straight from the fridge. The texture firms up and the lemon note becomes brighter after a day.

Frequently Asked Questions

Can I use part-skim ricotta?

Yes, but the cheesecake will be less creamy and may cook a little firmer. Whole-milk ricotta gives the best custard-like center.

Can I make this crustless?

You can butter the pan well and pour the filling straight in. The cheesecake will still set nicely, though you lose the crunchy contrast of the crust.

Why did my cheesecake sink in the middle?

It likely overmixed after the eggs were added, which incorporates too much air and causes the cake to puff then fall. Mix eggs in just until blended next time.

Italian Ricotta Cheesecake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Calories: 260

Ingredients Method Notes

Ingredients

  

• 15 oz whole-milk ricotta, drained if watery
• 3/4 cup granulated sugar
• 3 large eggs, at room temperature
• 2 tbsp all-purpose flour
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

Method

 

1. Preheat oven to 350°F (175°C). Stir together the graham cracker crumbs, melted butter, and 2 tbsp sugar. Press firmly into the bottom of a 9-inch springform pan.
2. Beat the ricotta and 3/4 cup sugar with an electric mixer on medium speed until smooth, about 2 minutes.
3. Beat in the eggs one at a time, then mix in the flour, lemon zest, and vanilla on low speed just until combined.
4. Pour the filling over the crust and bake for 45 to 50 minutes, until the edges are set and the center still wobbles slightly.
5. Cool completely on a wire rack, then run a knife around the edge, remove the pan ring, and dust with powdered sugar before slicing.

Notes

The cheesecake needs to cool fully and then chill for at least 4 hours before serving. That rest time is not included in the prep or cook times above.