Super Easy Italian Cheesecake


All right so this is the first time ever I have made an Italian version cheesecake with ricotta cheese, and let me tell you how easy this was, well almost everything I make is really easy anyhow. Well the fact that this cheesecake does not have a crust saves a lot of time.

The mixing, preparing takes about 5 minutes and you are done. The cooling of the cheesecake is what takes the longest. I baked it in the evening and it was ready to eat, nice and chilled, the next morning.


Super Easy Italian Cheesecake

Miryam's original recipe

Yield: 8-10 servings


  • 2 lbs of ricotta cheese
  • 6 eggs
  • 1/3 cup whole wheat flour, you can use regular flour
  • 1 cup of unrefined sugar
  • Zest of three lemons
  • 2 teaspoons vanilla extract
  • 1 tablespoon of orange extract, or zest of two oranges


Heat oven to 325 F.

Combine cheese and sugar in a stand mixer or food processor. Add two eggs at a time and combine. Add flour, vanilla and zests. Do not over mix trying to make the batter smooth, this prevents cracking when baking.

Grease a spring form pan with butter up the sides and sprinkle with flour. Bake for 1h to 1h and 30 min, depending on the oven. I normally bake mine for about 1h and 30 minutes. Make sure the cake is lightly brown like in the pictures.

After turning oven off, leave cheesecake in the oven for 30 minutes to cool. Cake will drop. Cool for another 30 minutes out of the oven. Chill in fridge for 6-8 hours.

Before taking cake out of the baking pan, loosely run a sharp knife around the edges. Enjoy.

TIP: I actually add 1/3 cup of raisins to the recipe. We like it better that way. If you like raisins you should add them, you will not be disappointed.


  1. Ando un poco liada estos días, pero esta tarta y el crumble que acabas de publicar se merecen un poco de atención. Creo que me imprimo las recetas, me apete probar ambas!

  2. Ah chica pues espero que te gusten. Tenia estos posts ya de antes pero ayer no se que paso que se me borraron como 7 y los tuve que colgar otra vez, menudo lio, menos mal que los tenia en Facebook :-)

  3. Made your cheesecake; loved it. I used a 9 inch spring form pan; is that what you use? Also mine only took 1 hour. The one problem I had was getting it off the bottom and I greased and floured it well. Do you think you can use parchment paper to hold the cake together to remove it from the bottom?  Thanx

  4. Made your cheesecake twice before and it seems you altered the recipe. I remember it called for sugar not unrefined sugar. Can you use sugar in the raw? Also I don’t remember your original recipe calling for mixing with a whisk. Am I mistaken?

    • Yes you can use any type of sugar you like. I will actually change it to use a stand mixer because it is a lot easier but you can use any method in which the ingredients will combine well, even a food processor :-)

  5. Made your cheesecake 5 or 6 times and I was sure that the original recipe said to turn the oven and leave cake in for one hour and then one hour on a rack and then in fridge for 6-8 hours or overnight. Am I losing my mind?

    • I don’t believe so. Maybe some other cheesecake? I remember leaving it in the oven for a while after it is baking but not about the other instructions although if you have time I think that would work best :-)

  6. was sure your original recipe said after cake is done to turn oven off and leave in oven for one hour. am I wrong or did you alter the recipe?

  7. Just made your cheesecake but I substituted one teaspoon lemon extract and a half a teaspoon of orange extract. Also I added two extra tablespoons of flour. It’s cooling in the refrigerator and I can’t wait to try it. I was searching for a recipe that tasted similar to a cheesecake someone I know made years ago which had a hint of lemon and was the best Italian cheesecake I ever ate so I will let you know if this comes close.

  8. Do you know the calorie count, sugar and carb count?

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