Heavenly Nonna’s Ricotta Cheesecake Recipe – 7 Secrets for the Creamiest Slice!

There’s something magical about a slice of ricotta cheesecake that instantly brings you back to family gatherings and warm kitchens filled with laughter. This creamy delight is truly a hug in dessert form, perfect for birthdays, Sunday dinners, or any cozy celebration. Thank you for stopping by my kitchen today—I can’t wait to share my Nonna’s timeless ricotta cheesecake recipe with you!

If you’re new here, don’t forget to subscribe to get more homemade recipes delivered straight to your inbox.

Overview of Recipe Content

Ricotta cheesecake is a classic Italian-style dessert that feels lighter than traditional New York cheesecake but just as indulgent. It’s slightly less sweet, wonderfully creamy, and has a delicate lemon-kissed flavor that keeps you going back for another forkful.

Why You’ll Love It

• Lighter texture than dense cheesecakes.
• Perfectly balanced with vanilla and lemon zest.
• Versatile: serve plain, with berries, or a dusting of powdered sugar.
• Make-ahead friendly for parties and holidays.

What It Tastes Like

Imagine a cheesecake that’s creamy yet airy, tangy but gently sweet, with a subtle citrus fragrance. Each bite melts on your tongue while the graham cracker crust adds a buttery crunch.

Ingredients

PIN IT

• 2 cups ricotta cheese
• 1 cup cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 1/4 cup sugar (for crust)

Tools Needed

• Springform pan (9-inch)
• Electric mixer
• Mixing bowls
• Rubber spatula
• Zester or microplane
• Measuring cups & spoons

Suggested Substitutions

• Swap graham crackers with digestive biscuits or almond flour crust.
• Replace cream cheese with mascarpone for a silkier texture.
• Add orange zest instead of lemon for a warmer citrus note.
• Drizzle with honey or top with fresh raspberries for elegance.

How to Make Nonna’s Ricotta Cheesecake

PIN IT

1. Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a greased springform pan. Chill for 15 minutes.
2. Beat the cheeses: In a large bowl, beat ricotta and cream cheese until smooth and fluffy.
3. Add sugar & eggs: Gradually add sugar, then beat in eggs one at a time until creamy.
4. Flavor it up: Mix in vanilla, lemon zest, and salt. Batter should be velvety.
5. Bake: Pour batter over crust. Bake at 325°F (160°C) for 55–65 minutes, until edges are set but center slightly jiggles.
6. Cool: Turn off oven, crack the door, and let cheesecake rest inside for 1 hour to prevent cracks.
7. Chill & serve: Refrigerate at least 4 hours (overnight is best!). Slice and enjoy!

The scent of lemon and vanilla while it bakes will fill your kitchen—trust me, it’s irresistible.

What to Serve with Nonna’s Ricotta Cheesecake

• A dusting of powdered sugar and fresh strawberries.
• Espresso or cappuccino for an authentic Italian finish.
• A drizzle of raspberry sauce or lemon curd.
• Pair with Lemon Blueberry Muffins for a brunch spread.

Tips for Making It Perfect

• Use full-fat ricotta for best texture—drain excess liquid if needed.
• Room-temperature ingredients mix more smoothly.
• Don’t overbake—slight jiggle in the center means perfection.
• Chill overnight for the creamiest results.

Storage Instructions

• Refrigerate: Store covered for up to 5 days.
• Freeze: Wrap slices individually and freeze up to 2 months. Thaw in fridge overnight.
• Reheat: Best served chilled—no reheating required!

General Information

Ricotta cheesecake is beloved in Southern Italian households, often gracing Easter tables. My Nonna always made it with ricotta from the local market—still warm from the dairy! This lighter cousin to New York cheesecake is perfect year-round but shines in spring and summer when fresh citrus is abundant.

PIN IT

Frequently Asked Questions

Can I make this crustless?
Yes! Just butter the pan well and skip the crust for a gluten-free version.

Can I use part-skim ricotta?
It works, but full-fat makes it richer and creamier.

How do I prevent cracks?
Cool gradually in the oven, then chill overnight.

Can I make it ahead?
Absolutely! Cheesecake actually tastes better the next day.

Conclusion

Nonna’s ricotta cheesecake is pure comfort—a slice of nostalgia that never goes out of style. Whether you serve it plain or with berries, it’s always a showstopper.

If you love ricotta, try my Lemon Ricotta Pancakes or these dreamy Cannoli Cups.

Until next time, bake with love and don’t forget to tag me if you make this cheesecake—I’d love to see your creations!

Interactive Elements

I’d love to hear from you! Leave a comment or star rating below. Share your cheesecake photos on Pinterest or tag me on Instagram so I can celebrate your kitchen wins.

Nutritional Information

Serving Size	Calories	Protein	Carbs	Fat	Sugar	Sodium
1 slice (1/10 of cake)	~310	9g	28g	18g	21g	210mg

Print