Cakes, Desserts

Italian Cheesecake


Italian cheesecake, a divine symphony of creamy texture and citrusy allure, is a dessert that captures the essence of indulgence. Our rendition goes beyond the ordinary by presenting a tantalizing lemon-blueberry sauce that harmonizes flawlessly with the orange undertones within the cake. Join us on a culinary journey as we unravel the secrets of crafting the perfect Italian cheesecake, step by step.

Embrace the Ricotta Symphony

As with any masterpiece, preparation is key. Begin your cheesecake venture a night before by embarking on the ritual of draining 32 ounces (907g) of whole-milk ricotta. This process involves the careful placement of ricotta within a cheesecloth or fine mesh sieve, strategically positioned over a pot to collect the escaping moisture. A gentle weight, perhaps in the form of a plate, aids in expediting the draining process.

The Dawn of Baking Day

With drained ricotta at the ready, preheat your oven to 400°F. Grease and lightly flour a 9-inch springform pan and wrap it in a foil armor, a shield against any water invasion during the subsequent water bath.

The Dance of Ingredients

Separate 5 room-temperature eggs, ensuring not a hint of yolk intrudes upon the pristine whites. In a grand bowl or the embrace of a stand mixer, beat the drained ricotta until it achieves a silken smoothness. Gradually introduce 2/3 cup (133g) of sugar and the egg yolks, whisking after each addition with an artful finesse.

The Flourish of Flavors

Add 1/4 cup (30g) of sifted flour, the zest of 2 large oranges, and a teaspoon of vanilla extract to the mix. Whisk until the ingredients waltz into a seamless union, creating a sensory masterpiece.

Egg White Ballet

In a separate immaculate bowl or the arms of a stand mixer with a whisk attachment, commence the beating of 5 egg whites on medium speed. As they frolic, add the remaining 1/3 cup (66g) of sugar. Elevate the tempo to high speed, guiding the whites into the realm of medium-soft peaks.

The Grand Ensemble

With a gentle touch, fold the ethereal egg whites into the ricotta symphony, a merging of textures and flavors. The dance continues until perfect harmony is achieved, with caution against overmixing.

Into the Oven Ballet

Pour the batter into the prepared springform pan and orchestrate a water bath (bain-marie) by introducing enough hot water to envelop the lower half of the pan. The grand finale awaits in the oven—a prelude at 400°F for 10 minutes followed by a majestic descent to 325°F for 45 minutes. The result: a golden crown with a slightly jiggly center.

Cooling Crescendo

Turn off the oven, allowing the cheesecake to bask in its glory for 30 minutes with the door ajar. A gentle release from the oven, a knife’s tender embrace around the edges, and a journey to room temperature precede the climax—a minimum 6-hour sojourn in the refrigerator.

Presentation Overture

Emerge from the chill, release the cake from its springform pan, and with a ceremonial slice, present it to the world. Accompany each serving with a dollop of the divine lemon-blueberry sauce, and savor the sweet symphony of Italian cheesecake perfection.

Blueberry Lemon Sauce: A Zestful Symphony of Flavors

Crafting the Crown Jewel

To complement the regality of Italian cheesecake, a crown jewel in the form of blueberry lemon sauce is summoned. In a small saucepan, blend 10 ounces (290g) of frozen blueberries, 1/2 cup (113g) of water, 1/2 cup (100g) of sugar, and 1 teaspoon of vanilla extract. Allow the concoction to ascend to a gentle boil.

Thickening Alchemy

Combine 1 1/2 tablespoons of cornstarch with an equal amount of water to birth a slurry, introducing it to the blueberry elixir. Let the symphony reach a rolling boil, then gracefully descend to a simmer for 1-2 minutes until the desired consistency is achieved.

Zesty Flourish

Remove from the heat, gently infuse the zest of a large lemon into the mixture, being mindful not to disturb the integrity of the blueberries. Let the concoction cool in the royal chambers of the refrigerator until ready to be drizzled over a slice of ricotta cheesecake.

Top Tips for Mastering the Art of Italian Cheesecake

Patience, the Virtuous Virtuoso

Italian cheesecake demands a patient virtuoso. This is not a creation of spontaneity but a symphony that requires meticulous planning and preparation. The reward, however, is a finale of exquisite delight.

The Ricotta Revelation

The drier the ricotta, the greater the ecstasy. Opt for a drier brand, such as Galbani, to ensure your cheesecake ascends to celestial heights. Regardless of brand, a night of draining through a cheesecloth is the sacred ritual to prevent runny disappointments.

Egg White Elegance

When coaxing egg whites into soft peaks, guard against any dalliance with yolk or grease. This ensures a majestic rise that stands proud, a testament to culinary elegance.

Gentle Culinary Ballet

The water bath, or bain-marie, serves as a gentle choreographer for your cheesecake ballet. Avoid sudden temperature changes that may lead to the dreaded cracks or deflation. Follow the carefully curated process, from the water bath to the gradual reduction of temperature and the serene cooldown in the oven.

Mastering the Bain-Marie

Simplify the bain-marie ritual by placing the roasting pan and cheesecake ensemble within the oven. Pull out the rack to allow the pouring of hot water without risking a perilous journey of a fully laden pan.

Chilled Grandeur

Italian cheesecake attains its zenith after a minimum of 6 hours of refrigeration. Serve it chilled, a regal delight on its own, or enhance the experience with the zestful lemon-blueberry sauce.


To Bath or Not to Bath?

While a water bath isn’t obligatory, it contributes to a creamier, smoother texture and reduces the risk of cracks. In this odyssey, we whisk diligently for 20 minutes and indulge the cheesecake in a post-bake relaxation for 2 hours to ensure perfection.

Crustless Wonder Storage

Store the cheesecake in an airtight container within the royal confines of the refrigerator for up to 7 days, preserving its majesty.

Freezing the Symphony

The frozen embrace is a possibility. Freeze the cheesecake with confidence, as its regal consistency shall endure the icy slumber.

Italian Cheesecake

Recipe by admin
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Course: Cakes, Desserts


Prep time




Cooking time




Cooling time

6 hrs 30 mints

Enjoy within the food with Ease.


  • For the Cheesecake:
  • 32 ounces (907g) whole milk ricotta cheese, strained

  • 5 large egg yolks, at room temperature

  • 5 large egg whites, at room temperature

  • 1 cup (200g) granulated sugar, divided

  • 1/4 cup (30g) sifted flour, plus more for dusting

  • 1 teaspoon vanilla extract

  • 2 large navel oranges, zested

  • 2 tablespoons (28g) butter (to coat the pan)

  • For the Blueberry Sauce:
  • 10 ounces (290g) frozen blueberries

  • 1/2 cup (113g) water

  • 1/2 cup (100g) granulated sugar

  • 1 1/2 tablespoons cornstarch dissolved in 1 1/2 tablespoons water

  • 1 teaspoon vanilla

  • 1 large lemon, zested


  • For the Cheesecake:
  • Preheat your oven to 400°F and use butter to generously coat the bottom and sides of a 10″ springform pan.
  • Wrap the edges of the springform pan with two layers of foil and nestle it within a roasting pan.
  • In a spacious bowl or the bosom of a stand mixer, whip the ricotta until it achieves a state of smoothness. Gradually introduce 2/3 cup of sugar and the egg yolks, incorporating each addition with a rhythmic beat.
  • Add the flour, orange zest, and vanilla to the mix, orchestrating a blend of flavors and textures.
  • Gently fold the ethereal egg whites into the ricotta mixture, ensuring a delicate incorporation without overmixing. Transfer the harmonious blend to the prepared springform pan.
  • Create a water bath by adding enough hot water to cover the bottom half of the pan. Initiate the grand performance with a 10-minute prelude at 400°F, followed by a majestic descent to 325°F for 45 minutes. The result: a golden crown with a slightly jiggly center.
  • Turn off the heat and let the cheesecake revel in its glory in the oven for 30 minutes with the door ajar. Release it, run a thin blade around the edges, and allow the cake to gracefully come to room temperature. Cover and embark on a minimum 6-hour chilling sojourn in the refrigerator. Once chilled, liberate the cake from the springform pan, slice, and serve with a side of blueberry sauce.
  • For the Blueberry Sauce:
  • In a small saucepan, combine blueberries, water, sugar, and vanilla. Heat over medium heat until the mixture gracefully ascends to a gentle boil.
  • Stir in the cornstarch slurry, allowing the mixture to reach a rolling boil. Lower the heat and let it simmer for 1-2 minutes until reaching the desired consistency.
  • Remove from the heat, gently introduce the zest of a large lemon, ensuring the blueberries remain uncrushed. Serve this royal concoction over the cheesecake, and indulge in the symphony of flavors.


  • Draining the ricotta overnight through a cheesecloth or fine mesh sieve is a sacred ritual, ensuring the cheesecake attains perfection.
  • Adhering to the slow-cook and cooling steps is vital to avoid the tragic fate of cracking or deflation.

Nutrition Facts

  • Total number of serves: 8
  • Calories: 396kcal
  • Carbohydrates: 50.8g
  • Protein: 17.2g
  • Fat: 15.1g
  • Cholesterol: 159mg
  • Sodium: 206mg
  • Potassium: 212mg
  • Sugar: 41.6g
  • Calcium: 326mg
  • Iron: 2mg

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