This super rich, creamy, tangy, no frills, crustless Italian-style cheesecake is easier than you’d think to prepare at home!
Italian cream cheese and ricotta cheesecake is always a HUGE hit with everyone at the table.
Perfect for holiday desserts, dinner parties, and celebratory meals.
A few years ago, 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…
Glorious, decadent 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.
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.
Still ridiculously delicious.
(Psssst: stay tuned for a post coming up with tips for how to “fix” some common cheesecake troubles – I have some fun tricks for you!)
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!
I’ve made this cheesecake (and a few variations!) a few times now, and it always turns out deliciously! It’s a really solid Italian cheesecake recipe that has gotten many, many thumbs up. Italians and non-Italians all agree on this one – it’s a keeper!
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!
Looking for more 5-star dessert recipes? Check out some of our favorites:
- Rich Cocoa Brownie Bites
- Elvis-Style Frozen Bananas
- Sweet + Salty Dark Chocolate Clusters
- 5-Ingredient Samoa Cereal Bowls
- Orange Scented Cannoli Dip
- Double Chocolate Chip Cookies with Vanilla Icing
- Dessert Nachos with Fresh Baked Cinnamon Tortilla Chips
- Tolon’s Strawberry Basil Shortcake
- Cranberry Orange Snickerdoodles
- Bourbon Bacon Pecan Pie with a Whole Wheat Crust
- Chocolate Cream Pie with Orange Zested Whipped Cream
- Great Grandma Francesca Cardile’s Cookies
- Triple-Chocolate Pumpkin Pie
- Ricotta Cookies
- Grandma’s Christmas Cookies
This super rich, creamy, tangy, no frills, crustless Italian-style cheesecake is easier than you’d think to prepare at home! It’s always a HUGE hit with everyone at the table. Perfect for holiday desserts, dinner parties, and celebratory meals.
- 2 (8 ounce) packages full fat cream cheese, softened
- 1 (16 ounce) container whole milk ricotta cheese
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1/2 cup unsalted butter, melted and cooled
- 16 ounces full fat sour cream
- Preheat oven to 350°F. Bring a pot or kettle of water to a boil. Lightly grease a 9-inch springform pan. Wrap the outside of the springform with 2 layers of aluminum foil and place it inside of a deep roasting pan or baking dish.
- Add cream cheese and ricotta to a large mixing bowl. Mix together with an electric mixer until well combined. Add sugar, eggs, lemon juice, vanilla, cornstarch, flour, and the cooled butter and mix well. Stir in the sour cream until no white streaks remain.
- Pour the mixture into the prepared springform pan. Pour hot water into the perimeter of the baking dish until it comes about 1/2 inch up the sides of the springform pan.
- Bake in the preheated oven 1 hour. Turn oven off and leave in oven 2 hours more (don’t open the oven door until all 3 hours have passed).
- Remove cheesecake to the counter to finish cooling, then cover and transfer to the refrigerator to chill completely, preferably overnight, before serving.
- Serving Size:
- Calories: 466
- Sugar: 27.9 g
- Sodium: 181.9 mg
- Fat: 33.7 g
- Saturated Fat: 19.4 g
- Carbohydrates: 33.3 g
- Fiber: 0.1 g
- Protein: 9.1 g
- Cholesterol: 158.7 mg
Keywords: cheesecake, ricotta, Italian
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