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    Italian Ricotta Cheesecake Recipe

    Published October 12, 2022. This post may contain affiliate links. Please read my disclosure policy.

    Sink your teeth into this deliciously tempting authentic Italian Ricotta Cheesecake Recipe with Fresh Figs and Honey. You will love the amazing Ricotta cheese flavor in this tasty cake that is sure to quickly become a family favorite.

    Cake is one of my favorite desserts and will all the different kinds, the possibilities are endless. If you are looking to try out some delicious homemade cakes, then you must try my Carrot Cake or my Angel Food Cake.

    ricotta cheesecake with figs

    Ricotta Cheesecake

    Ricotta cheesecake is a basic cheesecake recipe where the cream cheese in the cake has been replaced with ricotta cheese. This type of cheesecake has been in Italian cuisine since Roman Times. It’s a lighter more cake-like cheesecake, and with the combination of cream cheese and ricotta, it is creamy and very flavorful.

    While most Italian cakes don’t feature fresh fruit or any toppings, they will commonly use candied citron instead. With that being said, I added fresh figs and honey as an added option. You do not have to add this, but the flavor combination is delicious.

    Ingredients You’ll Need

    • Almond Meal – This is used for the crust of the ricotta cheesecake. This is also known as almond flour.
    • Sugar – You will use regular sugar in the crust as well as the filling.
    • Butter – always use unsalted butter in your cooking and baking so that you control the salt content.
    • Cream Cheese – Use full-fat cream cheese.
    • Ricotta – I prefer to use whole milk ricotta cheese. If you can get ahold of sheep’s milk ricotta, even better.
    • Eggs – Whole large cold or room temperature eggs are used in the filling.
    • Vanilla – A little vanilla extract helps to add some flavor to the filling.
    • Cornstarch – A small amount of cornstarch is used to help combine and stabilize the filling of the ricotta cheesecake as it cooks.
    • Lemon – A little zest and juice will brighten up the flavors in this cake.

    How to Make a Ricotta Cheesecake

    Place the almond meal, sugar, butter, and salt in a food processor and process on high until the butter is the size of rice. Next, you’ll want to form the almond meal mixture to the bottom of a 9” springform pan to make a crust. Set aside.

    Italian ricotta cheesecake crust

    In a standing mixer with the whisk attachment on high-speed whip the cream cheese and sugar until light and fluffy, about 4 minutes. Next, add in the ricotta and whip for 4 more minutes. Stop and scrape the bowl to make sure all the filling is getting mixed in. Add 1 egg at a time until completely mixed in. Stop and scrape the bowl again. Finish by adding in the vanilla bean seeds, lemon juice, lemon zest, and cornstarch, and mix until combined.

    mixing the ricotta cheesecake batter for the crust

    Pour the batter over the crust and transfer the springform pan to a 13×9 dish or 200 hotel pan. Next, you’ll want to place the pan on the rack in the oven and fill it with water until there is 1” in the pan. Bake for 90 to 100 minutes or until the center is slightly loose when gently giggling it. See the notes below on doneness.

    baking an italian ricotta cheesecake

    Cool the cake to room temperature on a rack and then cool it completely in the refrigerator. Garnish the top of the cheesecake with fresh sliced figs, toasted almonds, and honey.

    Baking in a Water Bath

    Doing this will make sure it bakes evenly as well as assist in keeping the cheesecake moist since there will be moisture in the air from the water while baking it. This will also aid in keeping it from cracking on the top.

    Make-Ahead and Storage

    Make-Ahead: You can make this cake up to 1 day ahead of time.

    How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well covered for up to 3 months. Thaw the cake in the refrigerator for 1 day before serving.

    Chef Billy Parisi

    Chef Notes + Tips

    • I like to use the backside of a measuring cup to press in the graham cracker crust.
    • It will take about 4 to 5 minutes for the cheese to soften in the stand mixer.
    • Eggs and fat don’t mix naturally, so when you mix in 1 egg at a time until it is completely mixed in, it guarantees that all your ingredients are mixing.  Take your time with this process.
    • You can also run a knife around the cake right after baking.  If you are doing it after it is chilled, heat the knife, you are using under hot water.
    • Cheesecake is usually done when the center reaches 150°.

    More Cake Recipes

    Let's Cook - Chef Billy Parisi

    Italian Ricotta Cheesecake Recipe

    5 from 4 votes
    Sink your teeth into this deliciously tempting authentic Italian Ricotta Cheesecake Recipe with Fresh Figs and Honey!
    Servings: 16
    Prep Time: 20 minutes
    Cook Time: 1 hour 40 minutes
    Total Time: 2 hours

    Ingredients 

    • 2 ½ cups Superfine Almond Meal
    • 1 tablespoon of sugar
    • 3 tablespoons of unsalted butter
    • pinch of salt
    • 1 pound of cream cheese
    • 1 cup of sugar
    • 2 pounds of whole milk ricotta cheese
    • 5 eggs
    • seeds from 1 vanilla bean
    • zest and juice of 1 lemon
    • 2 tablespoons of cornstarch
    • 1 pound of sliced fresh figs
    • ½ cup of sliced toasted almonds
    • ¼ cup of honey

    Instructions

    • Preheat the oven to 350°.
    • Place the almond meal, sugar, butter, and salt in a food processor and process on high until the butter is the size of rice.
    • Form the almond meal mixture to the bottom of a 9” springform pan to make a crust. Set aside.
    • In a standing mixer with the whisk attachment on high speed, whip the cream cheese and sugar until light and fluffy, about 4 minutes.
    • Next, add in the ricotta and whip for 4 more minutes. Stop and scrape.
    • Add 1 egg at a time until completely mixed in. Stop and scrape.
    • Finish by adding in the vanilla bean seeds, lemon juice, lemon zest, and cornstarch, and mix until combined.
    • Pour the batter over the crust and transfer the springform pan to a 13×9 pan.
    • Place the pan on the rack in the oven and fill it with water until there is 1” in the pan.
    • Bake for 90 to 100 minutes or until the center is slightly loose.
    • Cool to room temperature on a rack and then cool completely into the refrigerator.
    • Garnish the top of the cheesecake with fresh sliced figs, toasted almonds, and honey.

    Notes

    Make-Ahead: You can make this cake up to 1 day ahead of time.
    How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well covered, for up to 3 months. Thaw the cake in the refrigerator for 1 day before serving.
    I like to use the backside of a measuring cup to press in the graham cracker crust.
    It will take about 4 to 5 minutes for the cheese to soften in the stand mixer.
    Eggs and fat don’t mix naturally, so when you mix in 1 egg at a time until it is completely mixed in, it guarantees that all your ingredients are mixing.  Take your time with this process.
    You can also run a knife around the cake right after baking.  If you are doing it after it is chilled, heat the knife, you are using up under hot water.
    Cheesecake is usually done when the center reaches 150°.

    Nutrition

    Calories: 451kcalCarbohydrates: 32gProtein: 15gFat: 31gSaturated Fat: 13gCholesterol: 117mgSodium: 178mgPotassium: 218mgFiber: 3gSugar: 24gVitamin A: 813IUVitamin C: 1mgCalcium: 212mgIron: 2mg
    Course: Dessert
    Cuisine: Italian
    Author: Chef Billy Parisi