Italian Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan lightly with butter or nonstick spray. Optionally line the bottom with a round of parchment for easier removal.

Melt the unsalted butter in a small saucepan or microwave until fully melted. Allow to cool slightly but keep liquid.

Combine graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon fine salt in a medium bowl. Pour the melted butter over crumbs and stir until all crumbs are evenly moistened and hold together when squeezed.

Press the crumb mixture evenly across the bottom of the prepared springform pan and about 1/2 inch up the sides using the bottom of a measuring cup or a flat glass to compact it tightly and evenly.

Bake crust for 8-10 minutes until fragrant and set. Remove from oven and set aside to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C) for baking the cheesecake.

Bring room temperature ingredients: Remove cream cheese, ricotta, and eggs from the refrigerator 30–60 minutes before starting so they reach room temperature for a smoother batter.

In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric hand mixer), beat the cream cheese on medium speed for 2–3 minutes until very smooth and free of lumps, scraping down the bowl as needed.

Add ricotta and 1 cup granulated sugar. Beat on low to incorporate, then increase speed to medium and beat 1–2 minutes until mixture is smooth and homogeneous. Scrape down bowl.

Add eggs one at a time, beating only until just incorporated after each addition (about 15–20 seconds each). Then add the extra egg yolk and mix until incorporated. Do not overbeat—minimize incorporated air to reduce cracking.

Add 2 tablespoons all-purpose flour, 1/4 cup sour cream (for moisture), 2 teaspoons vanilla extract, 1 teaspoon lemon zest (if using), and 1/4 teaspoon fine salt. Mix on low speed until just combined and smooth. Scrape down bowl and finish by folding gently with a spatula to ensure an even texture.

Pour filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Prepare a water bath (recommended): Wrap the outside of the springform pan (bottom and sides) tightly with two layers of aluminum foil to prevent leaks. Place the wrapped pan in a large roasting pan. Carefully pour very hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 50–65 minutes. The edges should be set and lightly puffed; the center will still have a slight jiggle (like gelatin). Avoid overbaking.

Turn off the oven and leave the cheesecake inside with the oven door ajar about 1 inch for 30 minutes to cool gradually—this helps prevent cracks. After 30 minutes, remove the cheesecake from the water bath and unwrap the foil carefully. Cool to room temperature on a wire rack for another hour.

Refrigerate the cheesecake uncovered for at least 4 hours, preferably overnight, to fully set and develop flavor before applying the glaze.

About 15–30 minutes before serving (and after the cheesecake is fully chilled), prepare the glaze: Whisk together 1 cup sour cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon lemon juice (optional), and 1/8 teaspoon fine salt until smooth and no lumps remain. Taste and adjust sweetness or acidity as desired.

Spread the glaze evenly over the top of the chilled cheesecake with an offset spatula or spoon, leaving a small lip at the edge if you like a domed look. Smooth it into a thin, even layer.

Chill the glazed cheesecake for at least 30 minutes to set the glaze before slicing. For cleaner slices, return to refrigerator for 1–2 hours.

Run a thin knife around the edge of the springform pan to loosen glaze and filling from the sides. Release the springform ring and remove it carefully.

For clean slices, dip a sharp knife in hot water, wipe dry, then slice with a single confident stroke. Repeat warming and wiping the knife between slices.

Garnish with optional grated lemon zest, fresh berries, and mint leaves if desired. Serve chilled. Store leftovers covered in the refrigerator for up to 4–5 days.