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.

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  1. I am all about the no fuss baked goods. This looks and sounds amazing. I will be making this soon!

  2. No me lo puedo creer, se parece un montón al pan de leche relleno de chocolate que hice el domingo. El aspecto es super parecido, los ingredientes varian un poco. Otro día probaré con tu receta.

  3. Looks good! I think I’ll try it out with blueberries or raspberries and tons of lemon zest and some lemon extract. How is the texture? I haven’t had pound cake since I was very young, but I remember them as being kind of dry.

  4. Erin,

    It is a little bit dense but I like it though, it is different, yet still good.

    I think your fruit choice with the lemon zest will be even better, more refreshing and I bet they blueberries won’t drop to the bottom of the cake :-)

  5. I love dense! As long as it’s dense and moist.

    I make a super unhealthy lemon blueberry quick bread and the blueberries usually sink a little unless I coat them in flour. So I guess it’s always a good idea to coat berries in a tiny bit of flour! I can’t wait to make this. :)

  6. This sounds awesome! Love the combo of flavor!

  7. Miryam me gusta mucho este cake…personalmente me encanta que sea tan compacto…sabes como estaría muy bueno en vez de chocolate ponerle arándanos o fresas…que te parece??? o plátano??
    Lo que más me cuesta de tus recetas són las mediadas que yo con los cups y spoons no me aclaro…..
    como van los estudios??? espero que bien….
    muchos besos

  8. Nuria,

    tengo un articulo donde la pagina de recetas favoritas que es para conversiones de comida asi que si tienes problema de conversiones vete ahi :-)

    Si el pound cake estaria mejor con frutas silvestres. La proxima vez creo que lo voy a probar asi.
    El estudio mas o menos :-(

  9. I made a blueberry lemon version but I really messed it up and then underbaked it (all my fault and not the recipe’s fault). It was still really good! What size loaf pan was I supposed to use? So that I know for next time. :) Thank you!

  10. Hamannde,

    so sorry to ear that the result wasn’t satisfactory, maybe next time :-)

    I used a 9 inch loaf pan but I am sure you can also use an 8 inch if you don’t have the 9 inch. I would suppose the loaf cake will be just a little bit taller.


  11. But it was more than satisfactory, it was really good! Today I made a cinnamon version. I used 1.5 tablespoons of cinnamon (maybe I’ll use 1 tablespoon next time) and a little less than 1/2 cup honey instead of any sugar. I like this version even better. :) It doesn’t taste whole wheat-y at all, and neither did the other version. Thanks for the pan size!

  12. Hamannde,

    Will try the cinnamon and blueberrie version next time around. I want to make it again when I get back to NJ next wk so will see how it goes.

    I am glad this time around it worked :-) and thanks for the variation suggestions.


  13. Sorry but it’s me again. I just wanted to add that I reduced the amount of milk in the recipe when I used 1/2 cup honey and no sugar since that already adds a bit more liquid. I just wish I remember how much I reduced it. That’s it from me. :)

  14. I made this cake, it was so delicious. It lasted one day! Can I double the recipe and get good results?

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