italian cheesecake

Authentic and delicious Italian cheesecake made with crushed pineapple and ricotta cheese. Recipe can be doubled to make two pies.

Pineapple Ricotta Cheesecake

eggs

sugar

heavy cream (or half and half)

tbsp vanilla extract

tbsp corn starch

ricotta cheese (drained

pineapple

all purpose flour

salt

unsalted butter

egg egg

tbsp grated lemon (from one small lemon)

baking powder

cinnamon powder

In a large bowl, add the sugar, flour, salt, baking powder, and cubed butter. Using your hands, incorporate the butter into the dry ingredients until the mixture looks like coarse sand. May also use a food processor.

In another bowl, lightly whisk the egg(s) and then pour into the dry sandlike mixture and stir until all of the egg has been incorporated.

Press down and form a dough, knead a few times until there are no dry bits remaining. Form a flat disk shape, wrap in plastic wrap or place into an air tight plastic bag and refrigerate for at least 1 hour. I like to roll out the dough a little after it is in the bag to facilitate the rolling after it has been chilled.

To Make the Pie Crust

Beat the eggs, sugar, and cream until blended.

Add vanilla and cornstarch and mix until combined.

Add ricotta and blend very well.

Fold in the pineapple and slowly mix until incorporated. Or alternatively, you can leave out the pineapple and just add it as a first layer on the bottom of the pan.

To Make the Pie Filling

Grease an 8-inch cake pan or 9-inch pie pan with cooking spray or butter.

Remove the pie crust from the refrigerator and roll out into a circle that is about 12 inches in width, using plenty of flour to coat the countertop and top of the pie crust. Add more flour and flip the crust at least one or twice as you are rolling it out. I find a bench knife or scraper helps me to lift the crust when I want to flip it. See link in notes section for more tips.

You may want to trim the outer edges to make a neat circle using a pizza cutter or knife. It may help to drape the pie crust over the rolling pin when you are transferring it to your baking pan.

Line the baking pan with the pie crust and form a decorate edge if desired. See notes for link on decorative edges. Place crust into the refrigerator while you warm up the oven.

To Build the Pie

Preheat oven to 425 degrees (you will later reduce temperature to finalize baking). Place one rack on second to lowest position and another in middle of oven.

Remove pie crust from refrigerator and pour in the prepared filling.

Filling should be at least 1/4 inch or so below the top of the pie crust.

I used tin foil to protect the edges of the pie from burning.

Bake the pie at 425 degrees for 15 minutes.

After 15 minutes, reduce oven temperature to 325 degrees and bake for an additional 50 to 60 minutes. (For the first 30 minutes of baking, bake on lower rack and then move to middle rack for remaining back time.) Total baking time is approximately 95 minutes.

The pie will puff up a bit but still be a little jiggly but not overly so.

I let the pie cool in the oven with the door ajar for about 20 minutes (oven is turned OFF).

After the pie has slightly cooled, mix the cinnamon with the sugar and sprinkle top if desired.

Store pie in the refrigerator until ready to serve.

To Fill and Bake the Pie

Fluffy Lemon Ricotta Cheesecake is a lovely baked dessert and so light and airy. Perfect for Easter, Mother's Day or any time of the year! It's out of this world delicious!

Fluffy Lemon Ricotta Cheesecake

17 oz or 500 g Ricotta

eggs, lightly beaten

Fl oz. (1 1/3 cups)

Lemons,

cornstarch

Lemon

Piece of chocolate, grated

Rich, smooth, creamy and fluffy, this crustless cheesecake recipe is Italian inspired and made with ricotta, cream cheese and sour cream.

Italian Ricotta Cheesecake

oz whole milk ricotta

oz cream cheese (softened)

sour cream

flour

tsp pure vanilla extract

unsalted butter (melted)

raspberries

raspberry sauce

Pre-heat oven at 350 degrees F.

Bring whole milk ricotta, softened cream cheese, sour cream, sugar, eggs, flour, vanilla extract, 1/2 cup melted butter into a large bowl. Mix well and beat on medium high speed (using a hand-held mixture or standing mixture) for 20 minutes.

Butter springform pan with the other 1/2 tbsp of melted butter and wrap aluminum foil around the pan to prevent leakage. 

Pour cheesecake mixture into springform pan. Bring to oven and bake for 1 hour.

Turn off oven and let cheesecake sit in oven for 2 hours. Do not open oven - we want to cool the cheesecake slowly.

Remove cheesecake from oven. Cheesecake might be slightly jiggly in the middle. Gently release the sides of the springform pan from cheesecake. 

Refrigerate cheesecake in the fridge for another 4-5 hours, or overnight, until cheesecake is firm.

Optional: top cheesecake with fresh raspberries, then sprinkle raspberries with powdered sugar. Slice and drizzle with raspberry sauce.

Serve and enjoy!

i made this recipe amd followed it several weeks ago. it came out petfect. Beautiful height and color. not one crack. Smelled delicious. After reading reviews I was curious if it would be "falling apart" when the birthday girl cut it open. NOPE! it was perfect and she smiled and said mom it is really really good..so creamy. That was b4 her birthday lunch we had to stop her from eating it. Not kidding. I would post photos if I could just to show off how beautiful it was. I'm not a show off. I feel lucky I pulled this off the first time. Yes ladies, beat it for 20min. Worth it. I'm a chef too. 5 stars.
Add a little lemon juice if you like. I didn't but thinking I will for the Lemon cheesecake I'm making for Easter. Wish I could share a photo.

I finally made this cheesecake and it’s definitely different from what I’m used to but delicious regardless. It came out perfectly and I’d make it again. My only tip is instead of beating the batter for 20 minutes make it with the traditional cheesecake mixing method and push it through a strainer to remove lumps. Quicker and easier and a good tip for anytime a batter isn’t smooth.

I agree 1 hour of baking was not enough. I extended the baking time for another 45 minutes. It turned out fine.  This cake was very good and was well received by my neighbors. I wish I made 2 so everyone could have a piece. This cake is so decadent and addicting. However, I believe the secret was getting the real ricotta cheese from an Italian deli, that's where I got mine.
Thank you.

Can I get bake time please for using 2-6 inch springform pans? I can’t find my 9” one!

You can use rice flour. The most commonly used gluten-free flours are chickpea flour, almond flour, and rice flour. Other gluten-free flours that can be used as substitutes are buckwheat, cassava, coconut, corn, millet, sorghum, and tapioca. I know because my sister and my niece since they were younger, and after they found out, we had to find substitutes for gluten-free. Coconut flour is also a great alternative because it really doesn't taste like coconut, but it adapts. Hope this helps!💚

All you need is 5 ingredients for this lighter, airy, gluten-free cheesecake recipe. With some advance preparation and by following my simple tips, you can have the perfect ricotta cheesecake to serve at your next gathering. For best results, make Italian cheesecake a night in advance to give it several hours to chill and set in the fridge. And be sure to mix the batter for a good 10 minutes -- this is the secret to a perfectly airy lemon ricotta cheesecake!

Italian Lemon Ricotta Cheesecake Recipe

whole milk ricotta cheese

vanilla extract

lemons

Olive oil

Preheat the oven to 425 degrees F.

Strain the ricotta cheese and discard the liquid.

In the bowl of a standing mixer fitted with a blade, add the cheese, eggs, sugar, vanilla extract, and lemon zest. Mix, starting on low and increasing to medium-low (2 on the KitchenAid mixer) speed for 10 minutes. The mixture will look light and fluffy, like a batter of sorts. If using a hand-mixer, keep the speed low. If using a wooden spoon, mix continuously until fluffy.

Coat the bottom and sides of a 9" springform pan with olive oil (this is very important or the cake will stick to the pan). Place the springform pan on a large sheet pan.

Pour the batter into the springform pan and give it a little shake.

Bake for 30 minutes at 425 degrees F, then turn the heat down 375 degrees F and bake for another 40 to 45 minutes or until the batter has mostly firmed up and the top of the cake has gained a nice golden brown color (the cake may still jiggle slightly when you take it out, but it will become fully firm once cooled).

Remove from the heat and allow the cake to cool completely (1 to 2 hours) and then cover with plastic wrap and refrigerate for at least 6 hours. If you have the time, it’s best to refrigerate the cake overnight).

When the cake is fully chilled, you can remove the springform pan. Slice and serve! And if you like, add a bit more lemon zest over each piece.

I have made this recipe twice and followed the directions exactly as written. Each time it came out awful as it sinks in the middle. The taste is OK but the presentation is terrible.

I made this recipe and so simple n easy to make a perfect cheesecake and highly recommended 👌

Good cheesecake. Firm, browned a bit too much on top on sides. Needs more lemon, wonder about bit of lemon extract.

Yet another great recipe, Suzy! Thank you! I made it as written, and based on some of the comments, approached it with a bit of trepidation. My batter was not fluffy, but quite liquidy, and the cake turned out perfectly, with a cheesecake-like texture. It was not at all "grainy" as another commenter stated, but I achieved that by grating the zest finely. I served this luscious cake with whipped cream and strawberries. Everyone raved about how tasty it was.

I made this as written. I had to cook the entire 45 minutes so the middle wasn’t jiggly. I used store bought ricotta and strained over 4 hours. I still had to squeeze more to really get the liquid out. 
I am lactose intolerant but missed eating cheesecake. Thankfully I can tolerate ricotta which is why I used this recipe. It was delicious and perfectly lemony. It was not dry at all. It did brown more than I would have liked but it did not change the flavor of the cheesecake. 
Thank you for the recipe! I’ll be freezing them in slices to enjoy in the future!

Every one of your recipes has been amazing but this one was a miss for me. I was hoping it would have a light texture but it was heavy. Even serving with whipped cream couldn’t save it. I think the ricotta would best be used on one of your delightful savoury recipes

I made this exactly as written.  I purchased the ricotta from an Italian deli (more expensive) but totally worth it!  The was no liquid in it like store bought canisters so I didn’t need to drain it.  The batter was thick and fluffy and once cooked it was delicious! Crazy how it had a cake consistency!  I will definitely be making this again! Thank you!!

This was absolutely delish! It came out perfect but for it browning too much on top. It didn’t affect the flavor at all however. I served it with a jarred Trader Joe’s Italian strawberries in syrup. It sounds sweet but was just right. I will definitely make this again. It rivals my family ricotta pie recipe that’s been passed down. Thank you!

I made this for Easter because some family members are gluten intolerant and because of the simplicity of the recipe. I usually make my family’s traditional ricotta pie that has an egg pastry crust. This is absolutely delicious!!!! Everyone loves it. I served it with a Trader Joe’s Italian strawberries in syrup. It sounds sweet but isn’t. A definite keeper. Thank you!!!! P.S. The top browned a bit too much but didn’t affect the taste at all.

i made it, I wonder why it was a little dry, It was easy to slice, and great texture , just dry

I’m back. OMG I love this cheesecake!! It came out so good. Extremely close to my mom’s. It brought back so many memories!! I can’t wait to test it out on my siblings. Thank you so much for sharing!!!
Kind regards,
Elaine D.

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