Italian Cheesecake Recipe

Prepare and bake marble chocolate pound cake

Preheat oven to 350°F (175°C). Lightly grease and line the bottom of a 9-inch springform pan with parchment. In a medium bowl whisk together 3 cups flour, 2 tsp baking powder, 1/2 tsp salt, and 1 tbsp cocoa powder; set aside. In a large bowl, cream 12 tbsp softened butter with 1.25 cups granulated sugar until light and fluffy, about 3–4 minutes. Add 4 eggs one at a time, beating briefly after each addition. Stir in 1 tsp vanilla and 1/2 cup milk. Gradually add the dry ingredients and mix until just combined. For a marble effect, remove about 3/4 cup of batter to a separate bowl and stir in an extra 1 tsp cocoa powder to make the chocolate portion. Spoon two-thirds of the plain batter into the prepared pan, dollop the chocolate batter over it, then top with remaining plain batter and run a butter knife through to marble. Smooth the top and bake in the preheated oven for 35–45 minutes, until a toothpick inserted near the center comes out with a few moist crumbs. Cool in pan 10 minutes, then invert onto a rack and cool completely. Once cooled, level any dome with a sharp knife so the top is flat and press the cake into the bottom of the springform pan to form an even crust layer (about 1 inch thick). You can trim edges to create a uniform base.

Prepare ricotta filling

Preheat oven to 325°F (160°C). If your pound cake crust is already in the springform pan, wrap the outside of the pan with a double layer of heavy-duty foil to protect from water (if you plan a water bath). Place a large mixing bowl and the beaters or whisk in the refrigerator for 10 minutes to chill slightly — this helps avoid over-warming ricotta. In a food processor or blender, pulse 20 oz whole-milk ricotta for about 30–60 seconds until smooth. Transfer to a large bowl and add 4 oz softened cream cheese; beat until fully combined and smooth. Add 1/2 cup granulated sugar and 1/4 tsp salt and beat until sugar dissolves. Add 3 egg yolks and 1 whole egg one at a time, mixing gently after each. Stir in 1 tsp vanilla, 1 tsp lemon zest, and 2 tbsp fine semolina (if using) to give the filling a slightly traditional texture. Do not overbeat — mix until smooth and homogenous, scraping bowl sides.

Assemble and bake cheesecake

Pour the ricotta filling over the prepared chocolate pound cake crust in the springform pan and smooth the top with an offset spatula. Option A: Water bath (recommended for even baking): place the wrapped springform pan in a larger roasting pan, then pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan. Carefully transfer to the 325°F oven and bake for 40–50 minutes, until the filling is mostly set but still slightly jiggly in the center. Option B: Dry bake: bake on the center rack for 35–45 minutes, checking for the same doneness. When done, turn off the oven and crack the oven door; let the cake cool inside for 30 minutes to reduce cracking. Remove from the oven, lift the springform pan out of the water bath if used, and cool to room temperature on a wire rack. Refrigerate, uncovered, for at least 4 hours or preferably overnight to fully set.

Prepare strawberries

About 30 minutes before serving, combine 1.5 cups hulled and sliced strawberries with 1 tbsp granulated sugar and 1 tsp lemon juice in a small bowl. Toss gently and let macerate at room temperature for 20–30 minutes until berries release some juice and are glossy. Drain any excess liquid if you prefer a less wet topping.

Top cheesecake

Carefully remove the outer ring of the springform pan and transfer the cheesecake to a serving plate if desired. Arrange the macerated strawberry slices on top of the chilled ricotta cheesecake in a single layer or decorative pattern. Spoon a few of the strained juices over the berries for extra shine, if desired. Lightly dust edges with 1 tbsp confectioners' sugar just before serving.

Slice the cheesecake with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serves 4 (slice into 4 generous wedges). Store any leftovers tightly covered in the refrigerator for up to 3 days. The cake can be made up to 2 days in advance (keep strawberries separate until serving).