I grew up thinking every cheese cake recipe had to feel heavy and rich, then I baked this Italian ricotta version and my view changed. The texture feels light yet creamy, and each bite melts fast on the tongue. If you love a 6 inch cheesecake recipe for small gatherings, or you collect Authentic Italian Recipes, this one will fit right in your kitchen. When I first tested it, I served it after a simple pasta dinner and my family went quiet. That silence told me everything. It pairs so well with coffee and even with a crisp Biscotti Recipe Italian style on the side. If you search through Best Dessert Recipes or explore Cake Baking Recipes for new Cake Flavor Ideas, this cake stands proud without extra fuss. We bake it slow, we let it cool with care, and we slice it once it sets with that gentle wobble in the center. The smell of vanilla and citrus fills the room and I always sneak a thin slice before it reaches the table. That is the kind of cheese cake recipe I want to share on Nancy Cooks.

1) Key Takeaways
2) Easy Italian Ricotta Cheesecake Recipe
3) Ingredients for Italian Ricotta Cheesecake
4) How to Make Italian Ricotta Cheesecake
5) Tips for Making Italian Ricotta Cheesecake
6) Making Italian Ricotta Cheesecake Ahead of Time
7) Storing Leftover Italian Ricotta Cheesecake
8) Try these Dessert next!
9) Italian Ricotta Cheesecake
10) Nutrition

1) Key Takeaways

This cheese cake recipe brings a light texture from ricotta and a clean citrus finish. We bake it slow and let it rest so the center sets with a soft wobble. The flavor feels balanced and fresh, not heavy.

I use simple pantry staples and a steady oven. The steps stay clear and direct. You mix, you bake, you cool, and you chill. That rhythm makes this baked cheesecake recipe easy for new bakers and steady for seasoned ones.

On Nancy Cooks at https://www.nancycooks.com, I share recipes that work in real kitchens. This Italian style cheesecake fits family dinners, small holidays, and quiet Sunday afternoons with coffee.

2) Easy Italian Ricotta Cheesecake Recipe

I love a cheese cake recipe that feels calm from start to finish. This one does. The batter comes together in one bowl. The scent of lemon zest lifts from the bowl the second it hits the ricotta. I pause every time just to breathe it in. That first smell tells me we are on the right track.

We bake this cheese cake recipe low and slow. The top turns pale gold. The edges set first. The center keeps a gentle jiggle. That small wobble means you nailed it. Over bake it and the texture turns dense. Pull it at the right time and you get that creamy slice that holds shape yet melts on your tongue.

If you have tried a 6 inch cheesecake recipe for small gatherings, this version scales well. It sits right next to other Authentic Italian Recipes and holds its own among the Best Dessert Recipes I have tested over the years.

3) Ingredients for Italian Ricotta Cheesecake

Ricotta Cheese I use whole milk ricotta and drain it well. Thick ricotta gives this homemade cheesecake recipe its smooth body. If it holds too much liquid, the cake turns loose in the center.

Granulated Sugar Plain sugar sweetens without masking the lemon. It blends fast into the cheese and helps create that soft top as it bakes.

Eggs Eggs bind the batter. I add them one at a time and mix just until smooth. Too much mixing adds air and can cause cracks.

Lemon Zest and Juice Fresh zest wakes up the whole cake. The juice adds a clean bite that keeps the flavor bright.

Vanilla Extract A small splash rounds the edges of the flavor and adds warmth.

Cornstarch A spoonful helps the filling set with a creamy texture that slices clean.

Salt A pinch sharpens every other note in the cake.

4) How to Make Italian Ricotta Cheesecake

Step 1 Heat the oven to 325 F and grease your pan. Line the base with parchment for easy release.

Step 2 Beat the drained ricotta in a large bowl until smooth. Press out any lumps with the back of a spoon.

Step 3 Add sugar and mix until creamy. Drop in eggs one at a time and stir just until blended.

Step 4 Fold in lemon zest, lemon juice, vanilla, cornstarch, and salt. The batter should look silky and thick.

Step 5 Pour into the pan and smooth the top. Tap the pan once on the counter to release air bubbles.

Step 6 Bake until the edges set and the center keeps a soft wobble. Turn off the oven and let the cake rest inside with the door cracked open.

Step 7 Cool on the counter, then chill for several hours before slicing. That chill time shapes the final texture of this ricotta cheesecake dessert.

5) Tips for Making Italian Ricotta Cheesecake

Drain the ricotta well. I wrap it in cheesecloth and let it sit over a bowl for an hour. Less water means a richer slice.

Mix with care. Stir until smooth, then stop. Over mixing traps air and leads to cracks across the top.

Let the cake cool in stages. A slow cool in the oven helps protect the surface. A full chill in the fridge gives that classic slice you expect from a cream cheese cake recipe, yet this one feels lighter and fresh.

6) Making Italian Ricotta Cheesecake Ahead of Time

I often bake this a day before guests arrive. The flavor deepens overnight. The texture firms just enough to slice clean without losing that creamy feel.

Wrap the cooled cake tight and chill it in the pan. The crust free version holds shape well. The next day, run a thin knife along the edge and release the ring.

This baked cheesecake recipe fits busy weeks. Make it once, chill it, and serve when ready. It tastes fresh even after a night in the fridge.

7) Storing Leftover Italian Ricotta Cheesecake

Store slices in an airtight container in the fridge for up to four days. Place parchment between slices so they lift out clean.

If you want to freeze it, wrap each slice in plastic and then foil. Thaw in the fridge overnight for best texture.

I like to dust a fresh layer of powdered sugar right before serving. That small touch makes leftovers feel brand new.

8) Try these Dessert next!

9) Italian Ricotta Cheesecake