If this is the famous dessert many travelers fall in love with in Italy, it’s likely a Ricotta Cheesecake Bar, known in Italy as Torta di Ricotta. Unlike American cheesecake, this version is lighter, creamier, and has a delicate lemon flavor that makes it absolutely irresistible.

Recipe Details

Prep Time: 20 minutes
Cook Time: 45 minutes
Chill Time: 4 hours
Total Time: About 5 hours
Servings: 12 squares

Ingredients

For the Buttery Crust

• 2 cups (250g) all-purpose flour
• ½ cup (100g) granulated sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ cup (115g) cold unsalted butter, cubed
• 1 large egg
• 1 teaspoon vanilla extract

For the Creamy Ricotta Filling

• 2 cups (500g) whole milk ricotta cheese
• 8 oz (225g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 3 large eggs
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice

Instructions

Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. Grease a 9×9-inch baking pan and line with parchment paper.
3. In a large bowl, combine flour, sugar, salt, and baking powder.
4. Cut in the cold butter using a pastry cutter or fork until crumbly.
5. Add egg and vanilla.
6. Mix until a soft dough forms.
7. Press dough evenly into the bottom and slightly up the sides of the prepared pan.

Step 2: Make the Filling

1. In a large mixing bowl, beat ricotta and cream cheese until smooth.
2. Add sugar and mix well.
3. Beat in eggs one at a time.
4. Add cornstarch, vanilla, lemon zest, and lemon juice.
5. Continue mixing until silky and lump-free.

Step 3: Bake

1. Pour filling over the prepared crust.
2. Smooth the top with a spatula.
3. Bake for 40–45 minutes, until the center is just set.
4. The cheesecake should still have a slight jiggle in the middle.

Step 4: Cool and Chill

1. Let cool completely at room temperature.
2. Refrigerate for at least 4 hours, preferably overnight.
3. Slice into squares and serve chilled.

Secret Tips for the Best Italian Cheesecake

Use Full-Fat Ricotta

Authentic Italian cheesecake relies on rich whole-milk ricotta for its signature texture.

Drain Excess Moisture

If your ricotta is watery, place it in a strainer for 30 minutes before using.

Don’t Overbake

The center should wobble slightly when removed from the oven.

Chill Overnight

Honestly, I usually make this the day before serving because the flavor becomes even better after a night in the refrigerator.

Serving Suggestions

Serve with:

• Fresh strawberries
• Blueberries
• Raspberry sauce
• Powdered sugar
• Lemon zest
• Espresso or cappuccino

Approximate Nutrition (Per Serving)

• Calories: 315
• Protein: 9g
• Carbohydrates: 29g
• Fat: 18g
• Saturated Fat: 10g
• Sugar: 18g
• Fiber: 1g
• Sodium: 180mg

Why Everyone Loves This Italian Dessert

This classic Italian Ricotta Cheesecake has a smooth, velvety filling that’s lighter than traditional cheesecake yet incredibly rich and satisfying. The buttery crust perfectly complements the creamy filling, making every bite melt in your mouth. It’s one of those desserts that looks simple but tastes like it came straight from a charming Italian bakery.