Italian Cream Cheese and Ricotta Cheesecake

My Italian in-laws came over for New Year’s Eve, and I wanted to make a delicious dessert to go with our prime rib dinner. I had recently come across a great sale on ricotta cheese, so there was only one thing on my mind…

Cheesecake.

Glorious, decadent cheesecake.

Italian Cream Cheese and Ricotta Cheesecake

This is a super rich, creamy, tangy, no frills, crustless Italian-style cheesecake. It was a HUGE hit with everyone at the table. And it was much easier than I had anticipated to prepare!

I made a few changes to the directions from the original recipe. I added some layers of foil on the outside of the pan and then placed that in a baking sheet with a water bath to help cook the cheesecake more evenly and prevent cracking. I also decided to leave it sit in the oven for an extra hour before I chilled it.

Italian Cream Cheese and Ricotta Cheesecake

The only thing I may change next time is to let it cool on the counter for a while before putting it into the fridge. I had a bit of condensation form under the foil that was covering the cheesecake, and it made a little wet area on top of the cake, which had a bit of discoloration.

All cosmetic.

Still ridiculously delicious.

Italian Cream Cheese and Ricotta Cheesecake

This is a surefire hit for any dinner party! Make sure you give yourself plenty of time to let it chill – several hours to overnight. It just gets better and better the longer it sits in the fridge. But it’s pretty hard to resist picking on it!

One final note – go the full fat route when making this cheesecake. But if you do decide to use reduced/fat free, do report back to let me know if it worked out for you!

Italian Cream Cheese and Ricotta Cheesecake
Slightly Adapted from Allrecipes

2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 1/2 cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
1/2 cup butter, melted and cooled
1 pint sour cream

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan. Wrap the outside of the springform with 2 layers of aluminum foil and place it on top of a baking sheet.

2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan. Pour hot water into the baking sheet until it comes about 1/2 inch up the sides of the springform pan.

3. Bake in the preheated oven 1 hour; turn oven off and leave in oven 2 hours more. Allow to cool completely in refrigerator before serving.

Calories 703 kcal 35%
Carbohydrates 49.8 g 16%
Cholesterol 241 mg 80%
Fat 50.1 g 77%
Fiber 0.1 g < 1%
Protein 16.1 g 32%
Sodium 384 mg 15%

Big Flavors Rating: 5 Stars

  • Lori H

    That looks creamy and delicious!

  • Such a wonderful cheesecake! There’s nothing like a classic dessert sometimes 🙂

  • Mmmm ricotta cheesecake is my favorite! Somehow it makes it feel lighter.

  • I have never had cheesecake with ricotta. I want some.

  • This looks incredible. I bet the ricotta gives it a lovely flavor!