Ricotta Cheesecake Recipe- Lightened! This is a classic Italian cheesecake recipe handed down from our mom. A smooth and creamy cheesecake is made with mostly ricotta cheese, cream cheese, and some light cream along with lemon juice and lemon zest. A delicious and silky smooth texture, this ricotta cheesecake recipe happens to be light as a feather with every bite. It reminds us of a New York cheesecake; only it is incredibly lighter in texture, and with half the calories and half the fat!
I decided to take our family’s Italian ricotta cheesecake recipe, which has been in our family for over 40 years and experimented with it to recreate a lighter version. Italian ricotta cheesecake is commonly served on Easter Sunday along with chocolates, pastries and Italian cookies.
With 3 attempts, and 3 flops, I finally achieved the smooth and creamy texture I was looking for in a cheesecake, and most importantly, I cut the calories and the fat practically in half than most cheesecakes out there.
Using whole milk ricotta cheese (Polly-O or Sargento) along with Philadelphia whipped cream cheese and some half-and-half, is what I believe were the key ingredients to making this cheesecake so light and airy.
Interestingly, we found out that whipped cream cheese actually contains less calories and less fat than the block cream cheese. Thus, helps to create the silky smooth and light texture in this delicious tasting ricotta cheesecake!
Best of all, no one will notice the ricotta cheese in this one! 🙂
Our mom’s ricotta cheesecake is an easy recipe to follow. You can make this cheesecake up to 2 days ahead, and the longer you refrigerate, the better it gets. All you need to add to this ricotta cheesecake is some powdered sugar on top and a few fresh berries on the side when serving.
Ricotta Cheesecake Recipe-Lightened turned out fantastic! Everyone gave it a thumbs up! They described it as insanely delicious with a refreshing undertone flavor of lemon to it. But don’t take our word for it, you’ll have to try it yourself!!
- 1 + ¼ cup graham cracker crumbs
- ½ cup + 3 Tbsp. sugar, divided
- 4 Tbsp. butter- melted
- cooking spray
- 3 eggs
- ½ cup all-purpose unbleached flour
- 1 tsp. vanilla extract
- Zest of one large lemon (about 3 Tbsp.)
- 2 Tbsp. lemon juice ( about ½ lemon)
- 8 or 11.5 ounce whipped cream cheese
- 2 cups whole milk Ricotta Cheese
- 2 cups Half-and-Half
- powdered sugar to garnish
- Preheat oven to 350 degrees.
- Using a 10 inch spring form cake pan, lightly spray the sides with cooking spray.
- In a small bowl, combine melted butter with 3 tablespoons of sugar and graham cracker crumbs. Press firmly on the bottom of the pan. Bake in a preheated oven for 5 minutes. Remove. Set aside.
- Meanwhile, in a large bowl, beat eggs with an electric hand mixer on high speed.
- Beat until smooth. Add ½ cup sugar, flour and vanilla extract.
- Add whipped cream cheese, beat until smooth.
- On low speed, slowly beat in ricotta cheese, half and half, and lemon juice and zest.
- Beat until very creamy and well combined. Slowly pour cheese mixture into crust.
- Place the cheesecake pan on top of a baking sheet, and place on the center rack of oven.
- Bake at 350 degrees for 1 hour.
- Carefully remove from oven and place on counter or rack to cool for 1 hour. The cheesecake will appear high like a souffle, but will shrink down as it cools. Refrigerate for a few hours or overnight is best.
- Before you serve, run a knife around the edges of the pan, then open the clip. Serve with fresh berries on top or on the side. Garnish with some powdered sugar on top.
- Serves 7 to 9
- Stir in ½ cup of finely chopped almonds into the batter before baking. This will give a grainy texture to the cheesecake, similar to the Italian ricotta cheesecake.
- Try orange zest and orange juice instead of the lemon.
More Cheesecake recipes?
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