The Ultimate Light and Creamy Italian Cheesecake with Nutella Ganache

Embark on a culinary journey to Italy with this exquisite Italian Cheesecake recipe that promises to redefine your cheesecake experience. When I first envisioned this dessert, I had high expectations, but the outcome surpassed every single one. This isn’t just a good cheesecake; it is, without exaggeration, the most delightful and perfectly balanced cheesecake I have ever had the pleasure of creating and tasting. Its texture is remarkably light and airy, melting in your mouth with an unparalleled creaminess. And the crust? Oh, the hazelnut graham cracker crust is an absolute masterpiece on its own, providing a fantastic crunchy contrast to the smooth filling.

What truly sets an Italian Cheesecake apart from its more famous cousin, the New York-style cheesecake, is its distinct character and composition. While a classic New York cheesecake aims for a dense, rich, and firm consistency, the Italian rendition celebrates lightness and airiness. Our recipe achieves this signature ethereal texture thanks to a thoughtful blend of high-quality cheeses, primarily luxurious ricotta. This key ingredient is what transforms the dessert into an ultra-light, delicate, and utterly irresistible treat, making it a refreshing change for anyone accustomed to denser cheesecakes.

This particular ricotta cheesecake is a testament to simple elegance. It’s not overly sweet, allowing the nuanced flavors of the cheeses and the aromatic vanilla to shine through. The delicate structure, coupled with the rich hazelnut crust and a decadent Nutella ganache, creates a symphony of textures and tastes that will impress even the most discerning palates. Prepare yourself for a dessert that’s not only beautiful to look at but also incredibly satisfying and surprisingly easy to make, making it perfect for special occasions or just a delightful weekend bake.

Essential Ingredients for an Authentic Italian Cheesecake

Creating a truly exceptional Italian cheesecake begins with selecting the right ingredients. Each component plays a vital role in achieving that signature light, creamy texture and rich flavor. Don’t be deterred by the length of the ingredient list; this recipe is broken down into three manageable parts – the crust, the luscious filling, and the irresistible topping – each contributing to the final masterpiece.

Let’s delve deeper into the stars of our show, starting with the cheeses. The heart of this ricotta cheesecake lies in its dairy blend. While we often associate cheesecake with cream cheese, this Italian version introduces ricotta and mascarpone, which are crucial for its unique profile.

Ricotta Cheese: The Key to Lightness. This is perhaps the most critical ingredient. For an unbelievably smooth, grain-free cheesecake, investing in a high-quality ricotta is non-negotiable. Forget the watery, grainy supermarket brands; seek out premium options like BelGioioso or Murray’s. These brands offer a finer texture and richer flavor that will prevent your cheesecake from turning out coarse or gritty. The goal is a velvety, delicate crumb, and superior ricotta is your ticket to achieving it.

Mascarpone Cheese: Adding Unrivaled Creaminess. Often described as an Italian cream cheese, mascarpone is richer and silkier than regular cream cheese. It contributes to the cheesecake’s luxurious mouthfeel and subtle sweetness, enhancing the overall decadence without making it heavy. Its high-fat content ensures a stable, incredibly smooth batter.

Cream Cheese: The Familiar Foundation. A standard block of full-fat cream cheese provides a familiar tang and structure, balancing the richness of the mascarpone and the lightness of the ricotta. Ensure it’s at room temperature for seamless blending, as lumps are the enemy of a smooth cheesecake batter.

Beyond the cheeses, other ingredients elevate this dessert to an extraordinary level. For the crust, we elevate the humble graham cracker with the addition of ground hazelnuts and premium butter. Speaking of butter, I wholeheartedly recommend using Irish butter, such as Kerrygold. Its higher fat content and rich, nuanced flavor impart an extra layer of decadence and a truly “yummy” quality to the crust that standard butter simply can’t match. This small upgrade makes a significant difference, creating a robust, flavorful base that perfectly complements the delicate filling.

Don’t be overwhelmed by the list; the active preparation time for this creamy Italian cheesecake is surprisingly manageable. Many of the ingredients are pantry staples, and the specialized ones are well worth the effort to source. Remember, for precise measurements and detailed step-by-step instructions, you can always use the JUMP TO RECIPE button at the top of this post, or simply scroll down to the bottom where the full recipe card awaits.

Crafting Your Light and Creamy Italian Cheesecake: Step-by-Step

The journey to creating this magnificent Italian ricotta cheesecake is broken down into intuitive steps, ensuring a rewarding baking experience. Each stage is designed to contribute to the final dessert’s exquisite texture and flavor.

Preparing the Irresistible Hazelnut Crust

Like many exceptional cheesecakes, our adventure begins with the crust. This isn’t just any crust; it’s a flavorful hazelnut graham cracker base that provides the perfect counterpoint to the creamy filling. In a medium bowl, combine your graham cracker crumbs, finely ground hazelnuts (toasted for an extra depth of flavor), granulated sugar, and a hint of ground cinnamon. These dry ingredients create a wonderfully aromatic foundation. Next, drizzle in the melted Irish butter, mixing until the mixture resembles coarse, wet sand. It should hold together when pressed between your fingers.

Once adequately moistened, press this fragrant crumb mixture firmly into the bottom and about 1 ½ inches up the sides of a greased 10-inch springform pan. Achieving an even layer is key here for consistent baking. Place the pan on a rimmed baking sheet – this helps catch any potential butter drips and makes transferring easier – and bake in a preheated oven for just 8 minutes. This brief bake sets the crust, preventing it from becoming soggy once the filling is added.

Crafting the Velvety Cheesecake Batter

Now for the star of the show: the incredibly light and creamy filling. In the bowl of a stand mixer fitted with the paddle attachment, combine your room-temperature cream cheese, mascarpone, and premium ricotta cheese. Beat these together on medium speed until they are thoroughly combined and beautifully smooth – this usually takes about a minute and a half. The key here is room temperature ingredients; cold cheeses will lead to lumps and an uneven texture. Scrape down the sides of the bowl frequently to ensure everything is incorporated.

Next, add the granulated sugar, heavy cream, all-purpose flour (which helps prevent cracking), vanilla extract, and kosher salt. Beat on low speed just until these ingredients are fully worked in, usually around 45 seconds. Overmixing at this stage can incorporate too much air, which we want to avoid for a dense but creamy Italian-style cheesecake. Finally, add the large eggs, beating them in on the lowest speed only until they are just combined. Overbeating eggs can introduce excess air, leading to a puffy, then deflated, cheesecake.

Baking and Chilling to Perfection

Carefully pour the smooth, creamy batter into your pre-baked hazelnut crust. Return the springform pan to the oven (still on its rimmed baking sheet). Bake the Italian cheesecake until the edges are set and the center still has a slight, delicate jiggle when gently nudged. This usually takes about 50 minutes, but ovens vary, so keep a close eye on it. This specific recipe is designed to be baked without a water bath, which is a significant departure from many traditional cheesecake recipes. The slightly wetter consistency of this Italian-style batter benefits from drying out just a tiny bit as it bakes, rather than steaming, contributing to its unique light texture. Don’t fret over minor cracks or a bit of browning on the surface; these imperfections will be beautifully concealed by our decadent topping.

Once baked, 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 process helps prevent dramatic temperature changes that can lead to sinking. After its oven cool-down, transfer the cheesecake to the refrigerator and chill for at least a few hours, or ideally, overnight. Complete chilling is paramount for the cheesecake to fully set and achieve its optimal flavor and texture. Only cover the pan after the cake has completely cooled in the fridge, typically after 3 hours, to avoid condensation.

The Decadent Nutella Ganache Topping

Once your Italian cheesecake is perfectly baked and thoroughly chilled, it’s time for the crowning glory: a rich Nutella ganache, finished with toasted hazelnuts and flaky sea salt. To prepare the ganache, gently warm the heavy cream. Then, in a medium bowl, whisk the warmed cream into the Nutella chocolate hazelnut spread until completely smooth and luscious. Stir in a touch of kosher salt to enhance the flavor profile, and if it’s too thin, you can place it in the refrigerator for a few minutes to thicken slightly.

Carefully spread this decadent Nutella ganache evenly over the top of the chilled cheesecake, ensuring it completely covers the surface. For a stunning presentation and an added layer of flavor and texture, sprinkle toasted whole or chopped hazelnuts around the edge, followed by a scattering of flaky sea salt (like Maldon or Nordur) over the nuts and the rest of the ganache. The slight crunch from the hazelnuts and the subtle briny notes from the sea salt create an incredible balance, preventing the cheesecake from being overly sweet and highlighting the rich chocolate and hazelnut flavors.

The inclusion of nuts provides a delightful textural crunch that contrasts beautifully with the soft, creamy cheesecake and smooth ganache. The flaky sea salt is not merely decorative; it’s a flavor enhancer. Far from making the cheesecake salty, it acts as a subtle amplifier, drawing out and enriching all the underlying flavors – the sweetness of the chocolate, the nuttiness of the hazelnuts, and the tang of the cheeses. This thoughtful addition creates a truly balanced and multi-dimensional experience with every single bite, leaving a lasting impression of rich sophistication.

Achieving Pristine Slices

For those picture-perfect, clean slices that unveil the beautiful layers of your cheesecake, here are a couple of professional tips. After applying the Nutella ganache and before slicing, consider placing the entire cheesecake in the freezer for 30-45 minutes. This brief chill will firm up both the ganache and the cheesecake itself, making for much cleaner cuts.

Additionally, use a very sharp, thin-bladed knife. For the absolute best results, dip your knife in a tall pitcher of hot water, wipe it completely dry with a clean cloth, then make each cut. Repeat this process – dip, wipe, cut – after every single slice. This ensures a warm, clean blade glides through the cheesecake without dragging, resulting in impeccably smooth edges. Present your gorgeous slices of creamy Italian cheesecake and watch them disappear!

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📖 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.

Recommended Products

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• OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
• OXO Good Grips 3 Piece Squeeze & Pour Silicone Measuring Cup Set
• KitchenAid KSM150PSCE Artisan Stand Mixers, 5 quart, Copper Pearl (Renewed)
• Wilton Excelle Elite Non-Stick Springform Pan 10-Inch, Steel
• Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (3 Pack)
• ANAEAT Icing Spatula, Professional Cake Angled Offset Spatula with 10″ Stainless Steel Blade – Thickened Frosting Knife with Durable Plastic Handle for Cake Decorating, Pastry & Baking
• Shun Classic 7″ Hollow Ground Santoku Knife w/Custom Engraving
• John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 653Total Fat: 50gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 130mgSodium: 448mgCarbohydrates: 42gFiber: 3gSugar: 28gProtein: 12g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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