This ricotta cheesecake keeps all the Italian charm—light, creamy, citrusy—without weighing you down. It’s naturally less sweet than New York–style cheesecake and skips the heavy crust. The texture sits somewhere between custard and cloud, with a clean finish that pairs beautifully with fresh berries.

Best of all, it’s simple to make and doesn’t require fancy tools. If you’ve been craving a dessert that feels special but still fits a balanced lifestyle, this is it.

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What Makes This Special

Cooking process close-up: Mid-bake Italian ricotta cheesecake in a parchment-lined 9-inch springform

Lighter than traditional cheesecake: Ricotta replaces most cream cheese, keeping things airy and gently sweet.
No heavy crust: A thin almond-crumb base or no crust at all lets the filling shine.
Bright citrus flavor: Lemon and orange zest add freshness without extra sugar.
Simple, clean ingredients: Just dairy, eggs, a touch of sweetener, and natural flavorings.
Make-ahead friendly: Tastes even better after a night in the fridge.

Ingredients

2 cups (500 g) whole-milk ricotta, well drained
8 oz (225 g) reduced-fat cream cheese, softened
1/2 cup (100 g) granulated sugar or coconut sugar
2 tbsp honey or maple syrup (optional, for a touch more sweetness)
3 large eggs, room temperature
1 tsp pure vanilla extract
1 tsp finely grated lemon zest
1/2 tsp finely grated orange zest (optional but lovely)
1/4 tsp almond extract (optional)
1/4 cup (60 ml) plain Greek yogurt or light sour cream
2 tbsp cornstarch or fine semolina (for structure)
Pinch of fine sea salt

Optional Almond Crust:

1 cup (100 g) almond flour
2 tbsp coconut oil or melted butter
1 tbsp sugar
Pinch of salt

Instructions

Final plated overhead: Overhead shot of a chilled, sliceable Healthy Italian Ricotta Cheesecake on a

Prep the pan: Heat oven to 325°F (165°C). Line the bottom of an 8- or 9-inch springform pan with parchment and lightly grease the sides.
Make the optional crust: Mix almond flour, coconut oil, sugar, and salt.
Press into the pan in a thin, even layer. Bake 8–10 minutes until just set. Cool slightly.
Drain the ricotta: If your ricotta looks wet, place it in a fine sieve or cheesecloth for 15–30 minutes. Excess moisture can cause a watery texture.
Blend the base: In a large bowl, whisk cream cheese and sugar until smooth.
Add ricotta and whisk until creamy with minimal lumps.
Add flavor and structure: Whisk in honey, eggs (one at a time), vanilla, zests, almond extract, yogurt, cornstarch, and salt. Mix just until combined. Do not overbeat.
Prepare for baking: Tap the bowl on the counter to release air bubbles. Pour batter into the pan and smooth the top.
Bake gently: Place the pan on the middle rack.
Bake 45–55 minutes, until edges are set and the center still has a slight wobble. Don’t wait for a firm center.
Cool slowly: Turn off the oven, crack the door, and let the cheesecake sit 30 minutes. Then remove and cool to room temp.
Chill: Cover and refrigerate at least 4 hours, preferably overnight, for the best texture.
Serve: Run a thin knife around the edge, release the springform, and slice with a warm knife. Top with fresh berries, a dusting of powdered sugar, or a drizzle of honey.

Keeping It Fresh

Refrigerate: Store covered in the fridge for up to 4 days.
Freeze slices: Wrap tightly and freeze for up to 2 months.
Thaw overnight in the fridge.
Top just before serving: Add fruit or sauces at the table to keep the surface clean and the crust (if using) crisp.

Health Benefits

Higher protein, lighter fat: Ricotta and Greek yogurt boost protein while keeping fat moderate.
Less sugar: Natural citrus and vanilla add flavor, so you can use less sweetener.
Calcium and B vitamins: Dairy provides essential nutrients for bones and energy.
Gluten-light or free: No crust or an almond crust keeps it friendly for many diets.

What Not to Do

Don’t skip draining wet ricotta. Excess moisture makes the cake loose and weepy.
Don’t overbeat the batter. Too much air causes cracks and a spongy texture.
Don’t overbake. The center should jiggle slightly; it sets as it cools.
Don’t rush cooling. Sudden temperature changes lead to cracks.
Don’t use strongly flavored oils. They can overpower the delicate citrus and vanilla notes.

Variations You Can Try

Honey-Lemon: Skip sugar and sweeten fully with 1/3 cup honey; add extra lemon zest.
Berry Swirl: Dollop 1/3 cup mashed raspberries or blueberries on top and swirl before baking.
Pistachio: Stir in 1/3 cup finely chopped pistachios and a pinch of cardamom.
Chocolate Chip: Fold in 1/3 cup mini dark chocolate chips for a not-too-sweet treat.
Orange-Almond: Emphasize orange zest and almond extract; finish with toasted almond slices.

FAQ

Can I use part-skim ricotta?

Yes. Part-skim works well as long as it’s drained. The texture will be slightly lighter and a bit less creamy.

Do I need a water bath?

Not required for this style.

Baking at a lower temperature and cooling slowly prevents most cracking without the fuss.

Can I make it without cream cheese?

You can, but include the cornstarch and yogurt for structure. The result will be a bit more custardy and less dense.

How do I know it’s done?

The edges should look set, and the center should wobble like gelatin. If it ripples like liquid, give it 5–10 more minutes.

What can I use instead of sugar?

Honey, maple syrup, or coconut sugar all work.

Reduce liquids slightly if using a lot of liquid sweetener.

Wrapping Up

This healthy Italian ricotta cheesecake is proof that dessert can be light, satisfying, and full of flavor. With simple ingredients and gentle baking, you get a creamy slice that feels special any day of the week. Keep it classic with citrus and berries, or try a variation that fits your style.

Either way, you’ll have a dessert that tastes as good as it makes you feel.