The Ultimate Italian Ricotta Cheesecake: Light, Creamy, and Irresistibly Delicious

Prepare to experience a cheesecake like no other. This isn’t just a dessert; it’s a revelation. When I first embarked on creating this Italian Cheesecake, I had high hopes, but the final result surpassed all expectations. It’s truly the best cheesecake I have ever made, boasting an incredibly light and creamy texture that simply melts in your mouth. And the crust? Absolutely phenomenal – a perfect foundation for this magnificent treat.

A single slice of Italian Cheesecake on a plate, with a bite taken out and a fork resting in it, showcasing its light, creamy texture and hazelnut crust.

What sets an Italian cheesecake apart from its more famous cousin, the New York-style cheesecake, is its distinct character. While a classic New York cheesecake is celebrated for its dense, firm, and rich consistency, the Italian version offers a delightful contrast. Our recipe yields an incredibly airy and fluffy texture, thanks to the generous use of high-quality ricotta cheese. This key ingredient makes it ultra-light, creating a dessert that feels both decadent and delicate, a perfect ending to any meal.

For quick navigation, use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom to find the complete recipe card with detailed ingredient measurements and instructions.

Mastering the Ingredients for a Flawless Italian Cheesecake

The secret to an exceptional Italian cheesecake lies in the quality and careful selection of its ingredients. Each component plays a vital role in achieving that coveted light, creamy, and rich texture. Let’s delve into what makes this ingredient list truly special.

First and foremost, the ricotta cheese. This is perhaps the most critical ingredient distinguishing an Italian cheesecake. For a truly smooth, grain-free batter, investing in a high-quality ricotta is non-negotiable. Brands like BelGioioso or Murray’s are highly recommended as they offer a superior texture and flavor profile compared to typical grocery store brands, which can often be too watery or grainy. The dream team of cheeses – mascarpone, cream cheese, and premium ricotta – creates a harmonious blend that is both rich and airy, striking a perfect balance of flavor and consistency.

A flat lay photograph displaying all the fresh ingredients needed to bake a delicious Italian Cheesecake, including various cheeses, graham crackers, hazelnuts, and butter.

While the ingredient list might appear extensive, remember that this recipe is divided into three distinct parts: the crust, the cheesecake filling, and the exquisite ganache topping. The active preparation time for each section is surprisingly manageable, so don’t be intimidated. Every ingredient has a purpose, contributing to the overall magnificence of the finished product. Another star ingredient worth highlighting is the butter for the crust. Cheesecakes are meant to be decadent, and for that reason, I opt for Irish butter. Its higher fat content and rich flavor impart an unparalleled depth and a subtle, nutty sweetness to the hazelnut-graham cracker crust, elevating it from good to absolutely fantastic.

Furthermore, ensure that all your dairy ingredients, especially the cream cheese and mascarpone, are at room temperature. This is crucial for a smooth, lump-free batter. Cold ingredients will resist blending, resulting in a less uniform and potentially grainy cheesecake. A little extra planning for this step makes a world of difference in the final texture.

Crafting Your Exquisite Italian Cheesecake: Step-by-Step Perfection

Creating this Italian cheesecake is a delightful culinary journey, broken down into simple, manageable steps that ensure a spectacular result. Patience and attention to detail are your best allies.

The Hazelnut Graham Cracker Crust

As with most cheesecakes, our journey begins with the crust. This recipe features a unique and incredibly flavorful hazelnut graham cracker crust. In a medium bowl, combine finely crushed graham cracker crumbs, ground toasted hazelnuts, a touch of granulated sugar, a hint of cinnamon for warmth, and melted Irish butter. Mix these ingredients thoroughly until they resemble damp sand. This crumbly mixture is then pressed firmly into the bottom and slightly up the sides of a greased 10-inch springform pan. The hazelnuts add a wonderful depth and nuttiness that perfectly complements the creamy filling. Bake this crust in a preheated oven for just 8 minutes, allowing it to set and become fragrant, forming the perfect foundation for your cheesecake.

Melted butter being poured into a bowl containing graham cracker crumbs, ground hazelnuts, sugar, and cinnamon for the cheesecake crust.

A close-up of the crust ingredients being mixed together with a fork until a sandy, cohesive texture is achieved, ready for pressing.

The Luscious Cheesecake Batter

Next, we move to the heart of the cheesecake: the incredibly light and creamy batter. In the bowl of a stand mixer fitted with the paddle attachment, combine your room-temperature cream cheese, mascarpone, and premium ricotta cheese. Beat them together on medium speed until they are perfectly smooth and well combined, typically about a minute and a half. This initial creaming ensures a lump-free base. Then, add the granulated sugar, heavy cream, all-purpose flour (which helps prevent cracking), vanilla extract, and a pinch of kosher salt. Continue to beat on low speed until these ingredients are just incorporated, about 45 seconds. The key here is not to overmix. Finally, gently beat in the large eggs, mixing only until they are fully combined. Overmixing the eggs can incorporate too much air, leading to a cracked top.

Cream cheese, mascarpone, and ricotta cheese placed in the bowl of a stand mixer, ready to be creamed.

The three cheeses – cream cheese, ricotta, and mascarpone – perfectly creamed together in a stand mixer bowl, forming a smooth base.

Baking and Chilling to Perfection

Once your batter is ready, pour it evenly into the pre-baked hazelnut crust in the springform pan. Return it to the oven and bake until the edges are set, but the center still has a slight, delicate wiggle when gently nudged. This Italian cheesecake is uniquely baked without a water bath. This method is perfectly suitable because the ricotta-based batter is naturally a bit wetter than a traditional New York-style cheesecake, and allowing it to dry out slightly during baking contributes to its characteristic airy texture, rather than steaming it. Don’t worry about minor cracks or slight browning on the surface; these imperfections will be beautifully concealed by our decadent topping.

After baking, turn off the oven and prop the door open slightly with a wooden spoon. Allow the cheesecake to cool gradually in the oven for about an hour. This slow cooling helps prevent drastic temperature changes that can lead to cracking. Once cooled in the oven, transfer the cheesecake to the refrigerator and chill for at least a few hours, or ideally overnight, to fully set. Proper chilling is essential for the cheesecake to firm up and for the flavors to meld beautifully.

The Decadent Nutella Ganache and Finishing Touches

The final layer of indulgence is the rich Nutella ganache. Once your cheesecake is thoroughly chilled, gently warm the heavy cream and whisk it into the Nutella spread in a medium bowl until silky smooth. A pinch of kosher salt folded into the ganache will enhance its flavor profile. Spread this luscious ganache evenly over the top of the cooled cheesecake, ensuring it completely covers the surface. To elevate both the visual appeal and the taste, finish by sprinkling toasted chopped hazelnuts and a generous pinch of flaky sea salt over the ganache. The hazelnuts provide a delightful crunch, while the sea salt, rather than making the cheesecake salty, brilliantly balances and highlights the sweetness of the Nutella and the creaminess of the cheesecake, making every bite incredibly rich and complex.

Raw Italian cheesecake batter freshly poured into the pre-baked hazelnut crust within a springform pan, ready for its bake.

A baked and fully cooled Italian cheesecake still in its springform pan, before being removed for decoration.

The combination of crunchy hazelnuts and the subtle burst of sea salt provides not only a beautiful textural contrast but also an incredible flavor balance. It doesn’t make the cheesecake salty; instead, it amplifies and enriches all the sweet, nutty, and creamy notes, creating a complex and satisfying sensory experience with every forkful.

An overhead shot of the finished Italian Cheesecake, adorned with toasted hazelnuts and flaky sea salt, presenting an inviting dessert.

The initial cut being made into the rich and creamy Italian Cheesecake, showcasing its perfect texture and layers.

For the cleanest cuts that impress every guest, here are a couple of invaluable tips. After spreading the ganache, place the cheesecake in the freezer for 30-45 minutes. This brief chill will firm up both the ganache and the cheesecake, allowing for smoother, more precise slices. When cutting, use a very sharp knife. For truly pristine edges, dip the knife into a pitcher of hot water, wipe it clean, make a slice, then dip and clean it again before each subsequent cut. This technique ensures a beautifully presented slice every time, preventing the ganache from dragging and the cheesecake from sticking.

A beautifully sliced Italian Cheesecake arranged on a serving platter, showing off its perfect layers and inviting presentation.

Essential Notes & Expert Tips for Cheesecake Success

Achieving the perfect, velvety texture of this Italian cheesecake hinges on a few crucial details. One of the most significant keys is ensuring that every single ingredient is at room temperature. This applies especially to the cream cheese and mascarpone. If these cheeses are cold, they will not blend smoothly, resulting in a lumpy or grainy batter, which directly impacts the final texture of your cheesecake. Plan ahead and take them out of the fridge at least an hour or two before you start mixing.

This cheesecake is also incredibly convenient for entertaining as it can be prepared largely in advance. You can bake and chill the cheesecake up to 3 days before you plan to serve it. Simply keep it tightly wrapped in the refrigerator. Then, on the day of serving, prepare the ganache and spread it over the top, adding the hazelnuts and sea salt just before your guests arrive. Any leftovers should be stored in the fridge, tightly wrapped, where they will remain delicious for up to 5 days. As the cheesecake slowly warms to room temperature, the ganache may begin to thin and drip slightly down the sides. This is completely normal and, in my opinion, adds to its rustic charm and visual appeal!

Thoughtful Substitutions to Adapt Your Cheesecake

While this recipe is designed for optimal flavor and texture, there are several thoughtful substitutions you can make to accommodate dietary needs or ingredient availability:

For a Gluten-Free Italian Cheesecake: Easily adapt this recipe by swapping regular graham cracker crumbs for a gluten-free variety. Additionally, replace the all-purpose flour in the cheesecake batter with a good quality cup-for-cup gluten-free baking flour blend. These simple changes will allow everyone to enjoy this delightful dessert.
Hazelnut Options: I typically toast and grind whole hazelnuts myself for the crust, as it often results in some larger, wonderfully textural chunks. However, if you have access to hazelnut meal or pre-ground hazelnut flour, feel free to use it as a direct swap. Both options will yield a delicious hazelnut flavor in your crust, with the flour offering a more uniformly fine texture.
Cheese Blend Flexibility: The unique blend of cream cheese, mascarpone, and ricotta is truly what elevates this cheesecake. The only cheese that is slightly negotiable is the mascarpone. If you find mascarpone hard to source or prefer not to use it, you can substitute it with an equal amount of good quality cream cheese. While the mascarpone adds an extra layer of richness and silkiness, replacing it with cream cheese will still result in a superb cheesecake. However, I highly recommend sticking to the three-cheese blend if possible for the ultimate experience.

A close-up of a sliced Italian Cheesecake, revealing its creamy layers, rich ganache, and hazelnut crust, emphasizing its inviting texture.

More Italian Favorites to Explore

If you loved this Italian Cheesecake, be sure to explore more delightful Italian-inspired recipes that are perfect for any occasion:

Classic Italian Subs Recipe

Refreshing Pesto Pasta Salad

Hearty Italian Beef Sandwiches

Savory Parmesan Chicken Meatballs

Crisp Italian Chopped Salad

Flavorful Pesto Chicken Paninis

Zesty Italian Marinade for Chicken

Delicious Pressed Italian Sandwich

Did you make this unforgettable Italian Cheesecake recipe? I’d love to hear about your experience! Please leave a review or comment below. Don’t forget to sign up for my newsletter to get more delicious recipes straight to your inbox, and follow along on Instagram, Pinterest, and Facebook for daily inspiration!

📖 Recipe

Yield: 1, 10-inch cheesecake

Italian Cheesecake

When I set out to create this Italian Cheesecake I knew it would be good, but it is literally THE BEST cheesecake I have ever made!

Ingredients

for the crust:

2 cups Graham Cracker Crumbs
½ cup Hazelnuts, toasted and ground
¼ cup Granulated Sugar
½ teaspoon Cinnamon, ground
8 tablespoon Unsalted Butter, melted

for the cheesecake:

1, 8-ounce block Cream Cheese, room temp
8 ounces Mascarpone Cheese, room temp
1, 16-ounce container Ricotta Cheese, Murray’s – room temp
½ cup Granulated Sugar
½ cup Heavy Cream
2 tablespoons All-Purpose Flour
1 tablespoon Vanilla Extract
¼ teaspoon Kosher Salt, Morton’s
2 large Eggs, room temperature

for topping:

¾ cup Nutella Chocolate Hazelnut Spread
½ cup Heavy Cream
1 teaspoon Kosher Salt, Morton’s
Whole or chopped hazelnuts, toasted – for topping
Flakey Sea Salt, Maldon or Nordur – for topping

Instructions

Preheat the oven to 350°.

Stir the graham cracker crumbs, hazelnut meal, sugar, and cinnamon together in a medium bowl. Drizzle the butter in and stir till a crumbly mixture forms.

Press the crumb mixture into the bottom and 1-½ in. up sides of greased 10-inch springform pan.

Place the pan on a rimmed baking sheet, and bake in the preheated oven for 8 minutes.

In the bowl of a stand mixer, beat together the cream cheese, mascarpone, and ricotta together until well combined, a minute and a half. Add the sugar, cream, flour, vanilla, and salt to the bowl and beat just till worked in 45 seconds. Add the eggs and beat on low just till fully combined.

Pour the filling mixture into the baked crust.

Bake in the preheated oven, just ill the center is set, about 50 minutes.

Turn off the oven and crack the door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour, then remove to the refrigerator.

Cover the pan only after the cake has fully cooled, about 3 hours in the fridge.

Remove the ring from the pan and place the cake on a plate or cake stand.

To make the topping, gently warm the heavy cream and whisk it into the Nutella in a medium bowl. Fold in the salt and place in the refrigerator until needed.

Spread the topping over the cooled cheesecake, top with hazelnuts around the edge, followed by some flake sea salt over them around the rim.

Slice into 8-10 pieces, serve, and enjoy.

Store any leftovers in the fridge for up to 5 days.

Notes

Notes & Tips

One of the biggest keys to getting the texture of this cheesecake PERFECT is ensuring that ALL, EVERY SINGLE ONE, of the ingredients, is at room temp. The cream cheese and the mascarpone especially! They won’t blend in smoothly if they are not almost warm when mixing them together.

You can bake and chill the cheesecake up to 3 days before you want to serve it, then make the ganache and top just before serving. Store leftovers in the fridge, tightly wrapped.

As the cheesecake warms up the ganache will thin a little, it is normal for it to begin dripping down the sides, I actually love that it does that!

Substitutions

If you’d like this cheesecake to be gluten-free, swap the graham cracker crumbs for gluten-free ones, and swap the flour for cup-for-cup baking flour.

If you can find hazelnut meal or flour, swap that for whole hazelnuts. I don’t come across it that often so I typically toast and grind my own. I kind of like this because I get some larger chunks in the crust, but using hazelnut flour is A.O.K.

The blend of the three cheeses is what really makes this cheesecake great. The only one that is slightly negotiable is the mascarpone, you would use cream cheese in its place, I know I sometimes can’t find the mascarpone so that’s a great option.

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Authentic Italian Cheesecake