Italian Style Ricotta Cheesecake

by Gretchen Price on April 21, 2013

Post image for Italian Style Ricotta Cheesecake

Italian Cheesecake Recipe:Yield 1 – 8″ cake
Prepare an 8”x3” round cake pan. Trace a circle onto a piece of parchment paper using the cake pan as a guide and cut out the circle. Generously grease the cake pan with Pan Grease, place the parchment circle into the bottom of the pan and then grease the parchment lightly as well.

Preheat oven to 350 degrees F

*I do not use spring form pans for cheesecakes, but you may if you prefer.
Place this prepared pan inside of another pan of a larger diameter, I use a 10″ or 12″ diameter for the water bath pan. Meanwhile, set a pot of water or tea kettle on the stove and bring the water to a boil. This hot water and larger pan will be used to create a water bath

Ricotta Cheese 3c (744g)
Sugar 3/4 c (150g)
Egg Yolks 2 Large (36g)
Egg Whites 2 Large (60g)
Sugar 2 Tablespoons (25g)
Heavy Cream 1/4c (58g)
All Purpose Flour 1/4c (32g)
Lemon Zest from 1 large lemon
Vanilla Extract 1 Tablespoon

Mix Method:
Place the ricotta cheese in a food processor with the flour, and process smooth. Just about 30 seconds.
Add the sugar and process until it is well combined.

Meanwhile in a medium bowl whisk the egg whites until frothy while slowly sprinkling in the 2 Tablespoons of sugar. Continue beating until you have reached a soft peaked meringue. Reserve.

In a separate bowl combine the heavy cream and egg yolks together. Add the lemon zest and vanilla extract to this. Whip just until well combined.

Slowly add the heavy cream/egg yolk mixture to the ricotta cheese in the food processor while pulsing to blend.
Transfer this entire batter to a large mixing bowl and fold in the soft peaked meringue.

Pour the batter into prepared cake pan and bake in preheated 350 degree F oven in a water bath for 1 hour.
Once the hour has passed, you will turn the oven off, but leave the cheesecake in for another hour.
Check out this video for How to Know When Your Cheesecake Is Done

The nature of Italian Cheesecake is that it will crack slightly. It may puff up during baking only to deflate upon cooling, this too is normal.

Cool completely, then turn out onto serving plate. I like to sprinkle powdered sugar over top before serving.
Refrigerate for up to 1 week, freeze for 2 months.

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{ 29 comments… read them below or add one }

Rachele May 26, 2014 at 7:04 pm

Gretchen! Hi . I just put this cheesecake in the oven to bake and some of the water from the water bath got into the cheese mixture. Am i doomed? What should I do? HELP!

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Carol C. April 7, 2014 at 9:35 pm

I watched the video, read the recipe, and made the cheesecake early this morning, exactly as posted.
It’s exquisite. Thank you so much!

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Hilda April 7, 2014 at 2:22 am

We don’t have to flour the pans?

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Gretchen Price April 7, 2014 at 4:49 pm

I have a recipe for pan grease that has flour in it
Check it out HERE

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Joanna April 6, 2014 at 7:12 am

Hi! I was wondering, do i have to use the heavy cream? or could I replace it with something else?

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Gretchen Price April 6, 2014 at 3:52 pm

Like what?

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Joanna April 6, 2014 at 10:51 pm

could i use regular 2% milk or almond milk? or could i just leave it out?

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Gretchen Price April 6, 2014 at 11:45 pm

You can make those changes, but not without some slight differences in the outcome.
Leave it out? It will be a bit dry- but not the end of the world.
Switch it to another milk? Sure- those other milks are “thinner” and will not give as much richness as the heavy cream is intended to do.

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Joanna April 7, 2014 at 12:05 am

okay, i think i’ll try it out with the almond milk and see how it’ll turn out!
Thanks!! :)

tony c November 27, 2013 at 3:21 am

Hi Gretchen
should the ricotta be strained first to dry it up a bit?

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Gretchen Price November 27, 2013 at 4:37 am

yes if you have a ricotta that is on the more wet side, definitely, I buy a brand that is really dry with tight curd

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LaShunda McGahee October 2, 2013 at 3:26 am

Hi Gretchen, I’ve been stalking your YouTube & fb channels (a good thing)anyway you’re just the best there is. I want to know if youve made the Oreo cheesecake for the woodland blog & yt channel yet? Ty for everything u do for us fans. Shunda K.

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Gretchen Price October 2, 2013 at 11:25 am

Hi Shunda, Thanks! LOVE being stalked by you!
I have not made the oreo cheesecake again for this new channel, but you can simply crush oreos and add them to the NY cheesecake recipe I have here.

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roos June 17, 2013 at 11:23 am

Hai Gretchen,

can I change the vanila extract with limoncello ??. thanks.

greets from Holland

Roos

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Gretchen Price June 17, 2013 at 12:43 pm

yes of course

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Pat Cheatham June 14, 2013 at 8:23 pm

Mike,
I made this cheesecake today using homemade ricotta and it turned out perfectly. The use of only 2 eggs concerned me as well, but it is just fine. I used a 3″ deep pan and it rose all the way to the top and settled with a nice thick depth of finish. Try again….it is a great recipe.

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Pat Cheatham June 14, 2013 at 7:44 pm

I’m so excited…made my own ricotta this morning and then made the cheesecake. OMG…just tasting the batter tells me it is going to be outstanding…in all my years have never made a ricotta cheesecake because I don’t like the texture of ricotta…however, with your method, Gretchen, it was as smooth or more smooth than cream cheese. CAN’T WAIT !!!!!

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Kristen April 25, 2013 at 5:27 pm

Thank you for all the great recipes and videos. I live in Naples Florida and I am starting my own baking business. I used to own a gourmet food manufacturing business from 2009 to 2005 in Oklahoma.

I was wondering if you could share with me what you charge for these cakes in your bakery?

Kristen

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Gretchen Price April 25, 2013 at 7:03 pm

So many factors play into pricing for retail, I would suggest to pick up my latest Ebook called Gretchen Price’s Guide to Owning a Bakery, its available right here on the home page at THE WOODIE STORE

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Rima April 5, 2013 at 6:22 am

I really want to try to make this cake, but I also want to dress it up cuz I want to use it for a birthday cake. Is it just usually served as is with powdered sugar like you have (and I also read its great with creme fresh on the side with berries).. Or can I ice over it with icing such as cream cheese icing ? I want to stick berries and almond slivers all over to look like its covered with flowers.

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Mike C March 31, 2013 at 6:50 pm

Hey Gretchen!

Made this cheesecake last night. Flavor is good, and the lemon zest gives it a nice “brightness”. One problem though, I got almost no rise out of this, and certainly no “souffle effect” at all. It looked nothing like yours. I’m an experienced baker. I followed the recipe exactly, and watched the video.

I did a little research and it seems that most recipes out there call for an average of 3 eggs per pound of ricotta. This recipe has 2 eggs with approx 1.5 pounds of ricotta. Could this be the issue?

As I said, great flavor and certainly a lighter texture than a cream cheese based cheesecake, but the results aren’t anything like I expected.

Thanks for all of your hard work rebuilding all of this!

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Gretchen Price March 31, 2013 at 7:19 pm

Hello Mike!, I had no issues, so I do not want to say yes, there is a problem and I should change the recipe. Some others have tried it, and had success. Since you do have experience though, you can play around with the recipe as you wish, make it your own.

I will say one thing though, that “rise” is not something we WANT in making cheesecakes, however sometimes people tend to mix things a bit differently than I do, and so naturally results will vary. I do know that many tend to overwhip air into cheesecakes very often causing them to souffle – which is not really what we are trying to do, but I guess I said that in the video foreseeing this habit, and to avoid many emails telling me this happened, and “Oh no, what did I do wrong.”
My cheesecake batter puffs slightly then falls, and this is normal, its doesnt exactly Souffle or Rise though.

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Mike C March 31, 2013 at 10:27 pm

Thanks! I was just noticing how it didn’t fall like most pictures that I’ve seen.

In a regular cream cheese cheesecake, I always add the eggs at the end mixing just until combined to avoid the whole puffing up and then cracking situation, haven’t had a cheesecake crack in years (I also water bath)!

I’ll definitely make this again and let you know of any tweaks that I’ve made. It sure is tasty just the way it is!

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Mike C March 31, 2013 at 11:41 pm

Just had my first full slice and I really enjoyed it a lot. I loved the lighter texture and melt in your mouth quality of this recipe, definitely won’t be my last time making it!

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gissweetandsour March 25, 2013 at 5:15 pm

Why haven’t you published anymore videos on youtube?

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Gretchen Price March 25, 2013 at 7:34 pm

I am trying my best, I can only do so much in a day and I am scrambling to get all the written recipes here to youguys. Videos will be Thursday nights unless it is a holiday like this week (Easter)

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Jennifer March 25, 2013 at 4:27 pm

Hi crumboss, I have a stand mixer, but it doesn’t contain the flat mixer. It only has the whisk connected and a dough hook. Will I be able to get the same results with a whisk connected on my stand mixer or I would have to use the flat mixer that you use in your videos?

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Gretchen Price March 25, 2013 at 7:35 pm

For this cheesecake?
I used a food processor, but if you mean you want to use the whisk on the Kitchen Aid instead, it will work, just be careful as the whisk is meant to incorporate air, volume, aerate! You do not want any air in this recipe or you will be making a cheese souffle!

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P.J. March 22, 2013 at 6:25 pm

That Italian Cheesecake looks AWESOME Gretchen, as you say. We’re building on recipes….. <3

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