Traditional Italian Ricotta Cheesecake
Traditional Italian ricotta cheesecake uses whipped egg whites for a uniquely fluffy texture. Sweetened gently and brightened with lemon zest, it sits on a digestive biscuit crust and is baked low and slow. It’s rustic, refined, and incredibly satisfying with none of the heaviness of cream cheese-based cheesecakes.
Ingredients
For the Crust
- 250 g unsweetened digestive biscuits
- 3 tbsp granulated sugar
- 80 g unsalted butter melted
For the Filling
- 1.1 kg ricotta cheese well-drained
- 5 eggs separated
- 200 g granulated sugar for yolks
- 2 tbsp all-purpose flour or cornstarch
- Zest of 1 lemon
- Zest of 1 orange optional
- 1½ tsp vanilla extract
- Pinch of salt for egg whites
Instructions
Prepare the Crust
- Preheat oven to 170°C (340°F).
- Line the bottom of a 25.5 cm (10-inch) springform pan with parchment paper.
- Crush the digestive biscuits into fine crumbs.
- Mix with sugar and melted butter.
- Press evenly into the base of the pan.
- Bake for 10 minutes, then set aside to cool.
Prepare the Ricotta Filling
- In a large bowl, beat the egg yolks and sugar with a hand mixer until pale and creamy.
- Add ricotta, flour, zest, and vanilla. Mix until smooth but avoid over-mixing.
- In a clean bowl, beat the egg whites with a pinch of salt until stiff, glossy peaks form.
- Using a spatula, gently fold the egg whites into the ricotta mixture one tablespoon at a time, being careful not to deflate the meringue.
Prepare for the Water Bath
- Wrap the springform pan tightly in 2–3 layers of heavy-duty foil to prevent leaks.
- Place the wrapped pan inside a large roasting dish.
- Pour the ricotta mixture over the baked crust and smooth the top.
Bake in a Water Bath
- Bring a kettle of water to a boil.
- Place the roasting pan in the oven, then carefully pour the hot water into the roasting pan to reach halfway up the springform pan.
- Bake at 160°C (320°F) for 65–75 minutes, until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack open the door, and let the cake cool inside for about 1 hour. Cake must cool slowly.
Chill
- Remove the pan from the water bath and foil.
- Let cool completely, then cover and chill in the refrigerator for at least 6 hours, ideally overnight.
Notes
Special Tips for Success
- Drain the ricotta well before using to avoid excess moisture.
- Use room temperature eggs for best volume.
- Fold gently to keep the filling airy.
- Don’t overbake—the cheesecake will set fully as it chills.
- Cool gradually to avoid surface cracks.
- Water bath baking provides a steam-rich environment that prevents cracking and promotes even baking.