Italian Cheesecake Recipe

Prepare crust

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with parchment paper. In a food processor, pulse the digestive biscuits or graham crackers until they are fine crumbs (about 1.75 cups).

Transfer crumbs to a bowl and stir in the melted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon fine salt until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass. Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (165°C).

Prepare ricotta

If the ricotta is very wet, place it in a fine-mesh sieve over a bowl and let drain 20–30 minutes, or line the sieve with a paper towel and gently press to remove excess whey. This yields a smoother texture.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese for 1–2 minutes until smooth and free of lumps. Scrape down the bowl.

Add the drained ricotta to the cream cheese and beat on low speed just until combined and smooth, about 1 minute. Avoid overbeating to keep the texture light.

Add 1 cup granulated sugar and 1/2 teaspoon fine sea salt and mix on low until incorporated.

Add the eggs one at a time, mixing on low speed and scraping the bowl between additions so they incorporate evenly. Then add the additional egg yolk and mix until just combined.

Stir in 2 tablespoons fresh orange juice, 2 teaspoons orange zest, and 1 teaspoon vanilla extract. Mix on low until evenly distributed.

Sprinkle in 2 tablespoons all-purpose flour and mix briefly to combine—this helps stabilize the filling.

Finally stir in 1/4 cup heavy cream by hand or on low speed until the batter is smooth and slightly pourable. Do not overmix.

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan on a rimmed baking sheet. Bake at 325°F (165°C) for 55–70 minutes, or until the edges are set and the center still has a slight jiggle (it will continue to set as it cools). Rotate the pan halfway through baking if your oven heats unevenly.

When done, turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to minimize cracking. Then remove from oven and run a knife around the edge to loosen from the pan. Cool completely to room temperature, then refrigerate at least 4 hours or preferably overnight.

Before serving, remove the cheesecake from the springform pan and transfer to a serving plate. Dust the top lightly with confectioners' sugar if using.

Arrange candied orange slices or fresh orange segments and a few mint leaves on top or alongside slices. Slice with a warm, clean knife (wipe between cuts) for neat portions.