This decadent crustless Italian cheesecake is light and fluffy, made with ricotta cheese and cream cheese. Instead of a crust, it’s surrounded by a sweet caramelized shell that forms as it bakes.
Introducing my go to cheesecake recipe, this lovely Italian Ricotta Cheesecake, which in my humble opinion, is the best cheesecake ever. Like really truly the best kind of the best – one that blends ricotta and cream cheese for a filling that is rich and creamy without feeling heavy.
One reader, Judy E., commented: “I’m making this for the 3rd time, it’s delicious. I’ve added orange extract and zest and it makes it extremely delicious. ★★★★★”
One reader, Mary, commented: “Delicious. Only issue I had was my dinner guests wanted more. ★★★★★”
Italian Cheesecake: An Old Family Recipe
This crustless Italian cheesecake is a recipe from my dear friend Diane, who inherited it from her Italian family.
Diane used to make this all the time when we were roommates, and this ricotta cheesecake recipe is what made me fall in love with cheesecakes. I got her permission to share this special family recipe with you so that you too can enjoy what I would consider is the best cheesecake ever.
Here are the key things that make this delicious Italian cheesecake unique:
1. It uses ricotta cheese, so it has a rich flavor yet is not overly heavy or dense. It is creamy, fairly light and slightly airy.
2. It is crustless, which is typical of traditional Italian cheesecake. There is no graham cracker crust, but instead it is surrounded by a caramelized layer formed as the sugar and butter bake. That sweet browned caramelized layer is my favorite part of this cheesecake – it brings a ridiculously beautiful texture and taste to contrast the creamy richness. And let’s be honest here, because it’s a crustless cheesecake, it’s one less thing to make!
3. Sour cream is incorporated for a slight citrus-y flavor, making the flavor more well-rounded, and balances out the richness and the creaminess.
I personally love to serve this Italian style cheesecake with berries on top to balance out the rich and creamy ricotta cheesecake. You can serve it plain without the berries and sauce if you prefer, it is up to you.
Give this lovely recipe a try, and please let me know what you think if you do! 🙂
What Makes This An Italian Style Cheesecake?
There are so many versions of what you would call an Italian cheesecake, and this is one of them. Think of this as one take on an Italian style cheesecake, with notes and components from it, but it is not necessarily fully authentic.
Italian cheesecakes usually include ricotta and are typically lighter and fluffier compared to New York cheesecakes, which are creamier and denser.
A ricotta cream cheese cheesecake like this one gives you the best of both worlds: the lightness of ricotta with the rich, creamy body cream cheese is known for.
Versions also vary from family to family and region to region, including Sicilian ricotta cheesecake, so you will see some with a pastry crust and some without. This one skips the crust entirely.
That lighter texture and the use of ricotta is what made me fall in love with Italian cheesecake, and this crustless version definitely pays tribute to that.
Looking for more ways to cook with ricotta? Try my Creamy Lemon Ricotta Pasta or Blueberry Lemon Ricotta Pancake.
Ingredients
This Italian ricotta cheesecake calls for a fairly short list of pantry-friendly ingredients. And since it is crustless, I think that makes it even more straightforward!
Here’s what you will need:
- Whole milk ricotta: You can use skim or non-fat ricotta but I think whole milk ricotta works better for our Italian ricotta cheesecake because it’s creamier. There’s no need to drain it for this cheesecake – use it as is.
- Cream cheese: Yes! We are using both ricotta and cream cheese for a lovely blend of flavors! Make sure to leave it out for a few hours so it’s softened before use. Opt for full fat cream cheese for best flavor. Avoid reduced fat.
- Sour cream: Brings a tangy flavor to the cheesecake and gives it a light texture. Bring it to room temperature before using if possible.
- Granulated sugar: Adds sweetness to offset the creaminess in the cheesecake and is instrumental in caramelizing the outer layer.
- Eggs: Use whole eggs, with the egg whites and egg yolks together (no need to separate them). They add creaminess and serve as a binder. Room temperature eggs are even better.
- All-purpose flour: Helps thicken the cheesecake filling and keeps it stable.
- Salt: Just a little balances the sweetness and brings out the flavor of the ricotta, vanilla and lemon.
- Pure vanilla extract: Use good quality pure vanilla extract to enhance overall flavor.
- Unsalted butter: Melted butter goes into the filling and a little extra greases the pan. It adds richness and helps form that caramelized outer layer.
- Lemon zest: Optional, but it brightens up the flavors in our Italian cheesecake.
In terms of kitchen tools, you will also need a 9-inch round springform pan – so that you will be able to release the sides once the cheesecake is done, instead of having to dig the cheesecake out from the pan (Yeah, don’t do that…).
These springform pans are fairly cheap and you can find them anywhere! Look for one with tall sides, since the batter fills the pan right up to the brim.
I highly recommend wrapping the springform pan with aluminum foil to prevent any leakage of liquid into the oven while it is baking. See picture below.
How to make crustless Italian ricotta cheesecake
While this crustless Italian cheesecake is pretty easy to make, note that it does require some time and a little bit of advanced planning.
In other words, if your cheesecake cravings hit and you hope to have your crustless ricotta cheesecake in the next hour, you are kinda out of luck.
It does take a few hours for this Italian ricotta cheesecake to set and cool and. But trust me, the wait IS ALL WORTH IT once you bite into this life-changing, as-good-as-gold, delicious cheesecake!
Step 1: whisk ricotta cheesecake Batter
Let’s bring together the filling of our crustless ricotta cheesecake. Add the whole milk ricotta, softened cream cheese, sour cream, sugar, eggs, flour and vanilla extract to a large bowl. In the first photo below (left), it looks pretty lumpy at this stage, and that’s totally normal!
Now whisk for 20 minutes, until the batter turns very smooth and creamy (right). It does seem like a long time, but we really want to remove any clumps, and our Italian ricotta cheesecake needs to be Smooth with a capital S.
Pro tip: if you have a stand mixer, it will make this part of the process a whole lot easier! Another option is to bring the cheesecake batter to a food processor and smooth it out that way.
Step 2: Bake & Rest
First, preheat your oven to 350°F.
Next, grease springform pan generously with butter.
Once the ricotta cream cheese cheesecake filling is whisked well together, pour the filling into the prepared springform pan.
Bake Italian ricotta cheesecake in the oven for 1 hour. Make sure oven rack is in the middle position.
And here’s a unique part of the process: when it is done, switch off the heat in the oven but do not open the oven door, and let cheesecake sit in the oven for 2 hours.
Cooling the cheesecake slowly (not dropping the temperature drastically while it cools), will lessen the cracking.
Step 3: Refrigerate and wait some more…
Remove from the oven and gently release the crustless cheesecake by removing the sides of the spring foam pan.
Your Italian ricotta cheesecake should have a nice golden brown exterior and be slightly soft and jiggly on the inside.
Keep the bottom of the springform pan stuck to the crustless cheesecake and transfer to a cake stand or container, and refrigerate crustless cheesecake for up to 4 hours or overnight, until it firms up.
Step 4: Top with berries (or not…)
If you are a cheesecake purist and don’t do berries or toppings on your crustless cheesecake because it will hinder your Italian ricotta cheesecake experience, I actually kinda understand that and see where you are coming from. Especially when this cheesecake is amazing enough to stand by itself!
However, if you want to bring another layer of texture and flavor, top it with some fresh raspberries and make this incredible yet simple raspberry sauce recipe that goes perfectly with the cheesecake. It takes it OVER THE TOP.
If raspberry sauce isn’t your thing, try this strawberry topping instead, or use whatever fresh fruit looks best to you!
Also, if you experience some cracking on the crustless cheesecake (because we are all humans, and cracking the cheesecake just happens!), the raspberries are the perfect way to hide it! 😉
Variations And Substitutions
Here are some ways to tweak this cheesecake. Some of these swaps come from reader comments, so think of them as starting points.
- Lemon: Add a little fresh lemon juice along with the zest for extra brightness. Mix it in with the cream cheese, vanilla extract and the rest of the batter.
- Orange zest: A reader shared that adding orange zest, plus a touch of orange extract, was delicious.
- Almond flavor: A small splash of almond extract is another flavor readers have tried alongside the vanilla.
- Chocolate chips: Go for it! Stir some in for a chocolatey twist.
- Greek yogurt: It is typically a good stand-in for sour cream, though the cheesecake may be a little lighter. Light sour cream should work too. I don’t recommend whole milk yogurt since the consistency and flavor are pretty different.
- Less sugar: If you prefer a less sweet cheesecake, you can reduce the sugar by a few tablespoons without compromising the structure.
- Gluten-free: The flour mostly stabilizes the cheesecake and gives it a more cake-like texture. Readers have tried gluten-free flour blends, almond flour and cornstarch, but results can vary.
- Crust: This cheesecake is crustless on purpose, so the baking time and temperature are set for that. If you want to add a crust, treat it as an experiment and keep a close eye on it.
Make Ahead and Storage
Make ahead: Considering the necessary refrigeration period, making this cheesecake a day ahead is actually preferable! You can bake it up to 2 days in advance.
Storage: After the cheesecake has had its two hour cooldown and has cooled completely, wrap it with aluminum foil and store it in the refrigerator. Top with toppings only when ready to serve.
Freezing: To freeze, wrap the cooled cheesecake (without toppings) well in plastic wrap, then place it in a ziplock bag and freeze for no longer than 2 months. Ideally, it is better to eat cheesecake fresh if possible.
How To Serve Italian Ricotta Cheesecake
This cheesecake is lovely on its own, but a few simple touches make it extra special.
- Fresh berries: Raspberries with a dusting of powdered sugar are a classic, but strawberries or blueberries work beautifully too.
- Fruit sauce: Drizzle each slice with raspberry or strawberry sauce, or try cherry pie filling for an easy topping.
- Chocolate sauce: A little drizzle turns it into an extra decadent dessert.
- Clean slices: Dip a sharp knife in hot water and wipe it dry between cuts. A reader also swears by plain dental floss for neat slices.
Tips and Tricks
A few tips and tricks when making this crustless Italian ricotta cheesecake:
- Use room temperature ingredients: Eggs, cream cheese, butter, and ricotta should be brought up to room temperature before use. This will allow them to be mixed without clumps and help in reaching the desired consistency of the batter.
- Beat until super smooth: Take the time to beat it up well so that the mixture achieves the perfect consistency, i.e. smooth, fluffy, and creamy. Use a stand mixture or electric hand mixture and whisk the ingredients on medium high speed for 20 minutes. Yes, it is time consuming and a lot of beating. But again – WORTH IT! 😉
- Reduce cracking: Drastic temperature changes cause cracking, so let the Italian cheesecake sit in the oven for 2 hours after it is done baking. However, cracking is still very possible! I will admit, I am not cheesecake expert – I have made this multiple times, and it almost always crack slightly on top. So if your cheesecake cracks a little bit, don’t fret over it! Top some berries on there and call it a day ;). Or just eat it as is, because I promise you, it will still tastes glorious. A water bath can be used, but it is not necessary with this method.
- Using a springform pan: This is a must! In addition, make sure to grease it with butter so that your crustless cheesecake doesn’t stick to it.
- Add the toppings right before serving: Wait until the very last moment to add fruit toppings; you don’t want soggy cheesecake!
- Choose a tall pan: The batter fills the pan right up to the brim, so pick a springform pan with high sides. If yours is on the shallow side, fill it with a little less batter and set it on a baking sheet to catch any overflow.
- Check the temperature: Some ovens run cooler or hotter than the dial says, so an oven thermometer is a handy way to make sure you’re really baking at 350°F.
- Know when it’s done: The edges should be set and the center should still have a gentle jiggle. It keeps setting as it cools and chills in the refrigerator.
Frequently Asked Questions
You can but it is not necessary. The purpose of the water bath is to make the cheesecake creamier and smoother, and also to reduce cracking. In this recipe, we circumvent these by whisking the mixture thoroughly for 20 minutes (to ensure the cheesecake is smooth and creamy), and letting the cheesecake sit in the oven for 2 hours after baking (to reduce cracking).
I’ve found that this is really effective in creating a creamy, smooth cheesecake texture and to prevent cracking later on as well. If you experiment with longer or shorter beating times, let me know what your results are!
Your cheesecake may have cracked due to overmixing or sudden cooling. To prevent overmixing, ensure the ingredients are at room temperature so they mix together smoothly. Let the cheesecake cool gradually in the oven for two hours to avoid cracking.
As long as the cheesecake is fully cooked and not overly raw, it is okay to serve a slightly sunken cheesecake. When you top it with jam and other toppings, no one will see! (Another reason for the toppings heh heh) If it seems underbaked or collapsed, use an oven thermometer to check the temperature, since some can run cooler (or hotter) than they say.
Any berries, cherries, jams, chocolate sauce or fruit sauces work well with cheesecakes. Consider decorating with mint sprigs for a splash of color!
Greek yogurt is typically a good substitute, and the cheesecake may come out a little lighter. Light sour cream should work too. I don’t recommend whole milk yogurt, since the consistency and flavor are pretty different, and I wouldn’t leave the sour cream out altogether because the cheesecake would turn out quite different.
A tall-sided springform pan of about 9 to 9.5 inches works well, and the batter fills it right up to the brim. If your pan is smaller or shallower and the batter is close to the top, try a 10-inch pan or fill it with a little less batter. Setting the pan on a baking sheet is a good safety net in case anything spills over.
A few things help: sift the flour, bring the sour cream and ricotta to room temperature before mixing (or briefly defrost them in the microwave), and use an electric whisk or stand mixer, which is much more effective at smoothing out lumps. Some readers also beat the softened cream cheese on its own first, which can help.
The flour is mostly there to stabilize the cheesecake and give it a slightly more cake-like texture. I haven’t tested gluten-free swaps myself, but readers have tried gluten-free flour blends, almond flour and cornstarch. If you try one, let me know how it goes!
I haven’t tested this myself, but for two 6-inch springform pans baked side by side, I would try about 45 minutes, followed by a long cooldown in the turned-off oven (1.5 to 2 hours). If you halve the recipe and use the same pan, expect shorter baking and cooling times as well, so keep an eye on it and look for that gentle jiggle.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More delicious desserts
With the holiday season right around the corner, check out these other fun desserts to make this holiday!
- Caramel Apple Cake
- Sticky Toffee Pudding
- Pumpkin Gooey Butter Cake
- Ooey Gooey Chocolate Pudding Cake
- Brioche Bread Pudding
Italian Ricotta Cheesecake
Equipment
Ingredients
Cheesecake
- 16 oz whole milk ricotta
- 16 oz cream cheese softened
- 16 oz sour cream
- 2 cups granulated sugar
- 4 eggs
- 1/2 cup flour
- 1 tsp pure vanilla extract
- 1/2 cup unsalted butter melted
- 1/2 tbsp unsalted butter melted
- 1 tsp lemon zest from 1 lemon, optional
Toppings
- 1 cup fresh raspberries
- 1/2 cup raspberry sauce
- 1 tbsp powdered sugar
Instructions
- Pre-heat oven at 350 degrees F.
- Bring whole milk ricotta, softened cream cheese, sour cream, sugar, eggs, flour, vanilla extract, 1/2 cup melted butter into a large bowl. Mix well and beat on medium high speed (using a hand-held mixture or standing mixture) for 20 minutes.
- Butter springform pan with the other 1/2 tbsp of melted butter and wrap aluminum foil around the pan to prevent leakage.
- Pour cheesecake mixture into springform pan. Bring to oven and bake on the middle rack for 1 hour.
- Turn off oven and let cheesecake sit in oven for 2 hours. Do not open oven – we want to cool the cheesecake slowly.
- Remove cheesecake from oven. Cheesecake might be slightly jiggly in the middle. Gently release the sides of the springform pan from cheesecake.
- Refrigerate cheesecake in the fridge for another 4-5 hours, or overnight, until cheesecake is firm.
- Optional: top cheesecake with fresh raspberries, then sprinkle raspberries with powdered sugar. Slice and drizzle with raspberry sauce.
- Serve and enjoy!
Recipe Notes
- If ingredients are cold, bring it to room temperature first.
- Avoid dropping the temperature of cheesecake to prevent cracking – that’s why we are suggesting leaving it in the oven for 2 hours for it to cool.
- Water baths can be used but it is not necessary with the cooling-in-the-oven method.
- Cover cracked cheesecakes with berries and sauces! 😉 It has the benefit of making cheesecake super yummy with the additional toppings!
LOVE this! The creamy blend of ricotta, cream cheese and sour cream in this cheesecake filling is absolutely amazing. The raspberry sauce and fresh berries really take it over the top!
That’s right to hear, Eliza! Thank you for your kind feedback
Hi, I let my cream cheese soften for over 4 hours and followed directions of all ingredients beat med high for 20 minutes but I still had a lot of little lumps! This is the second time I’ve made this cheesecake and I had little lumps that time that I tried to eliminate this time by whisking the cream cheese a minute or two before adding the rest and I still have little lumps. Is there something I’m doing wrong? Believe me it’s delicious regardless and I’m new at this baking thing, lol, always bought my cakes. Now retired it’s my new hobby! Any suggestions please. Thank you
Hi Joanne! Thanks for reaching out! A few other things you could try: 1) sift the flour, 2) bring sour cream and ricotta to room temperature before mixing it in (or even defrost it briefly in the microwave), 3) electric whisk/ stand mixer would make the whole process much easier and be more effective at removing all the lumps. Hope that helps and I’m so glad you find it delicious! It’s truly my favorite cheesecake ever. 😀
Use a vita mix to blend the filling and you’ll only have to mix it for about a minute.
I let the cream cheese soften room temp for 3 hours. was still not softened enough so I removed it from the foil packaging and put it in the microwave at 10 second intervals until it was softened but not melted! & that seemed to work!
Joanne, “cream” the cream cheese on its own first, then add sugar, mix well. if you do this before adding the rest of the ingredients you should be lump free
Thanks for sharing!
I intend to make this later today for the first time. my main question is, I want to use the water bath while baking, So…
Do I still turn off the oven after an hour and let it rest in the oven for 2 hours ?
thank you !
I would still do it, but you may not need to let it sit for the full 2 hours if you don’t want to. But definitely still let it cool slowly to avoid breakage.
Hello!
If I wanted to make this into two 6″ springform cheesecakes (which I do…) rather than one 9,5″ one, how would that impact the baking time?
I can do the math to adjust the ingredients – but it’s the time in the oven I am unsure of.
Thank you in advance!
– Kristin
Hi Kristin, I have not baked this in 6″ pan, but if I were to adjust it, I would maybe bake for 45 minutes, and still let it sit in the oven for the whole 2 hours afterwards. Let me know how it works out!
Some of my family are gluten free and corn sensitive. In order for the recipe to be safe for everyone, can I make it using potato or tapioca starch?
I am sorry but I have not tried it with potato or tapioca starch so I do not know. If you do try it I would love to know how it goes!
Any gluten free flour blend will work in this recipe. Celiac 38 years.
🤣🤣🤣 there’s always that one person
You can use almond flour
A big hit at the party I brought this to– everyone loved the light texture, even the “non-cheesecakers”. A couple thoughts: my oven runs hot so I tried taking the temperature down 10 degrees. But the oven stays hot when turned off, so the top browned during the two-hour “cooling” phase more than I wanted. I’m thinking I will shorten the cooking time next time with the expectation it will continue with the oven off. Also, when I poured it into the pan it looked like it might overflow, so I took three scoops out and cooked that in a four-inch mini-pan. But in retrospect, the cake was a little flatter than I would like so next time will stick with the full recipe in the nine inch pan.
Thanks for sharing your experience making this ricotta cheesecake, Josephine! I’m so glad everyone, including the ‘non-cheesecakers’ love it! It’s SUCH a good recipe and I love how light and fluffy it is! 🙂
This is the best cheesecake I ever had it’s light fluffy and delicious !
Makes me happy to hear that! Thank you!
Hi! How far in advance can I bake this before serving?
You can bake it up to 2 days in advance, but don’t add the berry toppings until ready to serve.
This really is the best cheesecake ever! The entire family loved it. I can’t wait to make it again!!
Yay! So glad your family loved it! Thanks for sharing 🙂
This came out so good! I was wanting to try making homemade cheesecake and this one came out perfect. So rich and smooth. Such great flavors and texture.
That’s wonderful! Happy to hear it turned out so well! We love this recipe 🙂
Hi.
This looks like a nice recipe, it’s in the oven now so I don’t really know how to rate it exactly. One thing I would add, there is mention of a water bath but no instructions on how to do so. Additionally, there’s no mention of what size springform pan to use, if a person were new at this, there are way too many sizes to choose from.
Otherwise it’s lovely.
🙂
Hello! A water bath is not necessary for this recipe. However, if you still want to use a water bath, follow these instructions. Hope that helps!
I made this tonight. It looks perfect, I just hope it tastes perfect, too! I’ll make the raspberry sauce tomorrow. My question is about covering the cheesecake in the fridge. It has been in the fridge for 2 hours and I’m getting ready to go to bed and didn’t want to leave it uncovered. It seemed to be completely cooled, so I covered it with plastic wrap since I don’t have a container with a lid that would fit the cheesecake. Did I do the right thing?
That should be just fine! 🙂
Amazing Italian cheesecake! Just like my great grandmother’s recipe. Followed all directions exactly except I did place in a water bath. No cracks on the first try! Delicious too.
Thank you! I’m so glad you enjoyed it. Thanks for sharing.
Can this be baked in something other than a springform?
Spring form pan is recommended because the sides can be released after the cheesecake is baked. You can use other round pans where you can release the sides so that the cheesecake can be lifted out of the pan easily.
Hi-I’m planning to try this recipe for Easter but only have light sour cream-will that work?
I honestly have never used that before but I really think it should be ok!
While ago I had the best ricotta cheescake and looking for a great recipe. Hope this will be the one.
I am only struggling with those oz and cupas… how this recipe will look in grams?
Thank you
HI Kasia,
Unfortunately as of right now I do not have the recipe measured in grams. Perhaps that is something I will look to add in the future but I do not have it at the moment.
Ok, I did the cheescake and get the ingredients in grams. Here it is:
Ingredients
Cheesecake
500 g whole milk ricotta
450 g cream cheese softened
490 g sour cream
400 g granulated sugar
4 eggs
63 g flour
1 tsp pure vanilla extract
113 g unsalted butter melted
113 g unsalted butter melted
Happy to share and thank you for your answer 🙂
Thank you!!
I made this for Easter-oh my goodness-it was absolutely delicious, creamy, just sweet enough AND ridiculously easy! I will be making this again in the future. Many thanks for a great recipe!
Thank you, Anita! Thrilled to hear you enjoyed it so much!
This cheesecake recipe turned out to be absolutely amazing for me! I halved the recipe to make a smaller cheesecake and used cornstarch instead of flour for the thickening agent. I also made an almond flour/graham cracker crust and baked it in my mini convection oven in a water bath at 325 degrees for 15 minutes and then reduced it to 300 degrees for approx another hour. I let it cool down in the oven for 2 hours and then popped it in the fridge overnight! Later in the evening I made some homemade blueberry, raspberry and apricot sauce to top it. Then the moment I had been waiting for finally came! The top of the cheesecake carmelized beautifully and there were no cracks. After cutting a peice I was amazed at the soft creamy texture of the cheesecake! And then I poured the berry sauce on top and enjoyed the cheesecake for my after supper dessert! Thank you so much for sharing this recipe! 🙂
Hi Karin, thanks so much for leaving a detailed review with the changes you made – so helpful for others making this! I’m so glad it turned out so well and you are enjoying this cheesecake recipe. 🙂
HI, just turned my oven off, took a peek thru the window and see that the cake has risen about 2 inches above the rim, and now pieces of the edges are falling off! Any thoughts? I followed the recipe explicitly! I am sure it will still be great! And haha, I just realized this recipe was posted nearly 2 years ago!
I haven’t had this issue but perhaps your cake pan is smaller? I would fill it with less mixture if this is an issue.
this is exactly the recipe I prefer best, with the exception of the addition of lemon zest and a touch of lemon juice, and also instead of flour, 1/4c corn starch or half corn starch half flour
My first cheesecake recipe came off the side of a box of cornstarch in the 1970s. almost identical to this, but with a zwieback crust and using cottage cheese instead of ricotta, (ricotta is much better).
Thank you so much! And thanks for sharing your tips!