I’ll let you in on a little secret. Even though I grew up in an Italian family where more than half of my relatives, including my father and grandparents, were actually from Italy, I had never heard of mascarpone until I was an adult and discovered it for myself. Shocking, isn’t it? But, it’s true. For some reason none of the cooks in my family ever used the stuff. How could this be? Well, the only answer that I can come up with is that none of them were big bakers, and mascarpone is more commonly used in sweet dishes. Also, since my family came from the southern half of the boot, most of the food out of their kitchens was tomato and olive oil based. Except for ricotta and fresh mozzarella, very little of anything creamy was ever used in cooking.
My grandmother was diabetic, so she really never served much in the way of desserts outside of fresh fruit platters and some sfogliatelle or cannoli picked up from one of the neighborhood pastry shops. I guess she figured why make luscious desserts that she couldn’t enjoy herself, especially when there were so many excellent bakeries within walking distance. And, because she didn’t bake or make lots of sweets, none of her four daughters ever did either. They bought their cakes, tiramisu and pastries too. I guess you could say that our entire family did its part to keep the local bakeries in business. Heck, I’d probably do the same thing if I had access to all of those wonderful Italian treats! Sadly, here in my neck of the woods that is not an option. If I want to enjoy authentic, mouthwatering Italian delights, I have two options. The first is to buy them at the one and decidedly “meh” Italian bakery in town. The second is to make them myself. Sometimes, I choose option one, but most of the time I go the DIY route.
Even though the cooks in my family leaned towards the savory side of food, there were some notable exceptions. There were always homemade cookies and struffoli at Christmas time, and Pizza Rustica and Pastiera di Grano for Easter. There was also this Italian Ricotta Cheesecake that made an appearance every so often. I remember my mother poring over her Polly-O cookbook while churning out her version of cheesecake – Italian-style. This cheesecake bears little resemblance to the super rich and dense variety that most of us are familiar (and maybe a little obsessed) with. Instead of cream cheese, the primary ingredient in this cheesecake is ricotta cheese. Using ricotta makes for a much lighter and fluffier cake, but also one that has a significantly less smooth and creamy texture. Honestly, I was never the biggest fan of my mother’s ricotta cheesecake, but my father loved it. He wasn’t a big dessert guy, and this cake was one of the few he truly enjoyed. So, when I think of it, I think of him. That’s why I wanted to share it with you. And, that’s also where the mascarpone comes in.
As I mentioned, I am not overly fond of the traditional ricotta cheesecake. I mean I like it, but it doesn’t send me to the moon. The flavors are lovely, but there’s just a slight graininess and wetness about it that puts me off. When I conceived the recipe for this cheesecake, one of the things I wanted to achieve was smoother, creamier consistency – more like its New York-style cousin. Adding cream cheese didn’t work because I felt it gave the cake too much of a sharp edge. The flavor profile of an Italian cheesecake should be subtle, mellow and a little lazy, reminiscent of sunny afternoons enjoying la dolce vita in the Italian countryside with the scent of Sicilian orange blossoms wafting by on a breeze. Nope. Cream cheese wasn’t the answer. But, mascarpone was another story. Its silky, luxurious quality with the barest hint of sweet cream was exactly what my cheesecake needed! So, in this recipe I have swapped out a pound of the regularly used ricotta for mascarpone.
Besides the ricotta, another signature ingredient found in an Italian ricotta cheesecake is orange flower water. Orange flower water is a clear, perfumed distillation of fresh bitter orange blossoms that is widely used in Mediterranean dessert dishes. It is incredibly fragrant and its flavor is quite distinctive. It is more floral than citrusy. You can try using orange extract instead of orange flower water, but there really is no substitute. It’s available at most Italian and Middle Eastern markets, as well as online.
Oh, how I wish you could have been in my kitchen while my cheesecake was baking! I’m pretty sure that the heady aroma of vanilla and orange blossoms would have made you swoon. I did. And, if you had been there, you would have also gotten to taste this dreamy confection. It was marvelously smooth and rich, and yet lighter in texture than I expected it to be. The mascarpone didn’t weigh it down. It pulled the rest of the ingredients together and enhanced them. This will definitely be my “go to” ricotta cheesecake recipe, now and forever. I only wish that I could have shared a slice with my father. I know he would have loved this version just as much as Mom’s.
Italian Ricotta Cheesecake
Ingredients:
1 teaspoon softened butter
1/2 cup finely crushed amaretti cookies (optional)
2 pounds ricotta cheese
1 pound mascarpone cheese
1 1/2 cups granulated sugar
6 large eggs
2 egg yolks
2 tablespoons fresh orange zest
1/4 cup heavy cream
2 teaspoons pure vanilla extract
1 tablespoon orange flower water
Powdered sugar, for dusting
Directions:
Preheat the oven to 325 F.
Drain the ricotta in a colander lined with cheesecloth set over a bowl for about 30 minutes to an hour. This drains out the excess liquid in it, making for a denser cake.
Butter a 9-inch springform pan. Coat pan with crushed amaretti, if using, swirling it around to get an even coating. Pour out any excess crumbs. Place prepared pan on a baking sheet.
Using an electric mixer, beat the ricotta, mascarpone and sugar together until smooth. With the mixer on medium-low, add the eggs, orange zest, cream, vanilla and orange flower water and mix until completely homogenized.
Pour batter into the prepared springform pan and bake for 1½ hours. Turn off the oven and let the cake rest inside for 30 minutes.
Remove cake from the oven and let cool to room temperature on a wire rack. Run a sharp knife around the perimeter of the cake to loosen it and unmold. Chill the cheesecake in the fridge for several hours or overnight.
Serve with a dusting of powdered sugar.
Enjoy!
Filed Under: Baking, Cakes and Cupcakes, Family, Italian, La Tavola della mia Famiglia, Recipes
SGCC Rewind: Luscious Springtime Treats for Your Easter Table
Super Luscious Homemade Ricotta
Interrupting Our Regularly Scheduled Programming For…Halloween!
On February 20, 2011 at 4:38pm, Rosa said...
I love ricotta. That Italian cheesecake is wonderful and must taste heavenly.
Cheers,
Rosa
On February 20, 2011 at 4:58pm, Allison @ OneWhiteTulip said...
Oh how funny! My italian family was the same way! Anything savory was made completely from scratch, and we made a wide variety of Italian dishes, but our desserts were always pizelles and biscotti – never anything rich like tiramisu. Although, every couple years or so my Grandma would make a ricotta cheesecake – it always came out a little on the dry side though. I’ll have to try your recipe!
On February 20, 2011 at 7:27pm, MaryBeth said...
WOW..it looks simply perfect, I would love to try it.
On February 20, 2011 at 7:41pm, Joanne said...
My family had never encountered mascarpone before I introduced it to them either and I think it’s a southern italy thing…maybe it’s used more in the north?
I’m with you on the Italian cheesecake…it’s OKAY but not spectacular. The addition of mascarpone, though, would certainly send it over the edge.
On February 20, 2011 at 7:42pm, Pat said...
My Italian husband’s family never used mascarpone either, Susan. It wasn’t a cheese often available in southern Italy. Your cheesecake looks absolutely delicious! I still have my original copies of the Polly-O cookbooks…love them!
On February 20, 2011 at 11:25pm, Foodiewife said...
I admit that I am a big fan of ricotta pie. However, I adore NY cheesecake, and I loooooooove mascarpone cheese. The photos of this cheesecake hit the lusty side of my brain. I absolutely have to make this recipe. I happen to have a couple bags of amaretti cookies, and I love those too. I love the color of the cheesecake, and I can already visualize that this is going to be a huge hit! Thank you for sharing the recipe, and the story of your heritage. Great post!
On February 21, 2011 at 6:43am, Rachel (S[d]OC) said...
I’ve always liked Italian cheesecake, but I know what you mean about the texture. I like the fact that it lacks the tartness of traditional cheesecake (I hated that growing up) but it is a bit grainy. I do like thelightness of it though. Sometimes that light texture and not-too-sweetness makes it the perfect dessert after a heavy meal. I love the addition of mascapone. Now there is a way to improve that texture! You are brilliant!
So many good Italian bakeries in my ‘hood. I’ll have to send you a care package.
I never had mascarpone until I was in my 20s. I think that’s partially because it didn’t really become trendy before then. The explosion of tiramisu as a popular dessert seems to be what brought mascarpone into the spotlight.
On February 21, 2011 at 1:36pm, SMITH BITES said...
it’s perfect Susan! and i much prefer the ricotta cheesecake over its new york sister . . . i know i’m weird . . . but really, NY cheesecake is just too heavy and dense for me. i like it yes, over-the-moon, rock-my world, gaga? nope. but ricotta cheesecake is swoon-worthy for me – and your trick about adding the mascarpone? brilliant!!
On February 21, 2011 at 2:42pm, Bren said...
this looks like it needs to be in someone’s high-end bakery!
On February 21, 2011 at 4:33pm, Rosemary said...
I think I’m in love with this! My family also did not bake all that much, but we sure ate well! And I, too, never heard of mascarpone until I was a biggie girl. I love the idea of this cheesecake and I’m going to make it this weekend.
On February 21, 2011 at 5:52pm, Eliana said...
I haven’t seen a cheesecake look this good in a long time. I wish I could dive into a big slice of this right now.
On February 22, 2011 at 8:18am, paul jennette said...
What a wonderful story! I would love to be able to go to REAL Italian bakeries and pick up desserts, how spoiled (in a good way) you must have been. And I’m sure it very hard to find the real deal in your neck of the woods. I live near Chicago, so a stroll to Little Italy can do the trick for us. But I’m sure nothing beats bakeries in Italy!
On February 23, 2011 at 1:25pm, The Food Hunter said...
I like your version of ricotta cheesecake. We never used mascarpone in my family either…also from southern Italy. I will have to try this.
On February 23, 2011 at 1:54pm, Lucy said...
Oooh what a treat! This looks so creamy and delicious, and has reminded me to use orange flower water more often. Thank you for sharing
On March 16, 2011 at 3:12am, Mayajo said...
Never tried using mascarpone with cheese cake, and its difficult to fine one here in my country.
On April 21, 2011 at 10:17pm, Susan said...
I just finished making this very delicious Italian cheese cake! It’s in the oven right now as I post this. I was so excited to bake this for Easter, I couldn’t even wait for it to come out of the oven to post!!! I will say this, it looks perfect right now as it bakes. The aromatic smell is permeating the entire house <3 will keep you posted on all the results/opinions!!! Thanks for sharing this one!
On October 12, 2011 at 6:19pm, Louise said...
I tried this based on the ingredients, I never made a c cheesecake before . . . but I know how to cook. Looked on the internet for tips etc. Didn’t know how much of the cake should be wobbly or how set the sides should be in relation. I took 1/4 C sugar off the ingredients because I don’t like overly sweet cheesecake. I changed the orange zest to Tangelo zest because it’s not bitter and bright orange. I used about 3/4 Tb of lemon zest, 1 1/2 of Tangelo, and 1/2 of orange zest. I baked it with a pan of water on the bottom shelf while the cheesecake was on the middle rack. When it seemed to get a little too brown halfway through, I put a sheet of foil over the top. I didn’t tuck it, just lay it over the top and checked the cake. Mine needed a few more minutes. . .I thought. It was the most delicious cheesecake I ever had. It wasn’t grainy. It was smooth and light and delicate but luscious in flavor. I brought it to a buffet dine and the whole thing went and I got compliments. I will make it again ASAP as I din’t get a chance to get more than a taste.
On November 12, 2011 at 12:32pm, Andrea Brooks said...
Thank you so much for sharing this recipe. It is absolutely the best Italian cheesecake I’ve ever eaten.
I followed the recipe exactly and it turned out PERFETTO!
On February 13, 2012 at 4:22pm, Erin said...
Mmm Yum yum yum! I lovecooking! It’s my favourite subject at school, this looks a lot nicer then what I can make
I gotta have a crack at making this 
On March 09, 2012 at 6:20pm, Louise said...
I posted after my first one. It was great and since then I have made several. It’s become my signature dessert because everyone demands it. In my first cake I used some lemon zest as well as tangelo and orange. Now I use exactly what’s called for in the recipe and use orange and/or tangelo. I have one in the oven now and all the ingredients measured out for another.. The next one will be in a 9 1/2 inch pan. I hope that doesn’t matter. Mascarpone comes in 17.5 oz. tubs or 500 mg. So I use a little more than the recipe calls for but not quite the 17.5 0z. I have always liked the ricottas cheesecake over the NY which just seemed overly heavy and not quite as healthy. . .which can’t be true because they are both high in fat and calorie. This is a terrific recipe. Has anyone made the batter in tiny bite size cupcake cups????
On March 25, 2012 at 12:10pm, Jo Ann said...
I just made this and it’s really wiggly in the center – will it get better as it cools or should I bake it longer?
On March 25, 2012 at 9:53pm, Jo Ann said...
OK – cake tastes awesome, but is still really wiggly in the middle and was expelling water all day – still is – should it have baked longer?
On April 07, 2012 at 5:14pm, Jennifer said...
This cake is awesome tasting. Tastes better than the cake at my high-end Italian rest. here on Long Island. I did a water bath under it and wrapped the bottom of the pan in foil before putting in oven. I baked it 30. Minutes longer than directed. Put some foil over it when it started to brown. Amazing recipe..thanks. This will be handed down to my kids for sure!
On April 07, 2012 at 9:17pm, PJ said...
Just made for Easter dinner dessert…It looks awesome, hope it tastes as good as it looks/sounds – thanks for the recipe!!
On April 08, 2012 at 8:15pm, Karen said...
Made this yesterday for Easter today. Made exactly as directions said with one exception. I heated up 1/4 cup of orange marmalade, strained it, and then glazed the top of cake with it instead of powdered sugar. Everyone loved it! Thanks for the recipe!
On May 18, 2012 at 2:09pm, Donna said...
I have this cheesecake in the oven now so not much I can do about it but I’m supposed to bring it to someones house for dinner tomorrow. I hadn’t realized that the tub of ricotta I bought was 2pounds 15 oz. I only saw the 2 when I dumped the whole thing in. Will this effect the taste and quality of the cheesecake/ Would like to know so I can bake another if it will. Thanks so much.
On June 24, 2012 at 10:26pm, Patty O said...
Thank you! Thank you! Thank You!
By far, the best Italian Cheese Cake I have ever had!!!
On September 14, 2012 at 12:58pm, Becky said...
I’ve been making cheesecakes for years. Every time I go to a dinner party, people ask me to make cheesecake. This time I’m headed to an Italian themed dinner party and I thought I’d step away from the cheesecakes I normally make to make an Italian cheesecake…. big mistake. I drained the ricotta for 1.5 hours and could only get a couple of T of water out of it. About half way through the baking, I could see I was in trouble because water was bubbling up everywhere. By the time the baking was completed, water was all along the top and sides. Since it was a lost cause anyway, I took it out of the oven and released the form to drain the water… which was a LOT. I put it back in the oven to sit the required 30 minutes and MORE water came out of it. My oven is a mess, I have a cheesecake I can’t use and now I have to make another cheesecake. I wish I would have stuck with what I knew. More of a reflection on me than your recipe, but this was not a good experience.
On October 04, 2012 at 10:44pm, pj said...
I made this cheesecake last Christmas because, being 100%talian, my parents and siblings are big fans….it was sooo delicious, best cheesecake Ive ever made….! I used crushed vanilla biscotti in lieu of the amaretti cookies…and couldnt get the orang flower water so used a bit of orange extract. I am so glad I made it b/c my dad died early this year so I was happy he really enjoyed this dessert at my house for the holiday…I plan to make it again this Christmas in his honor….! Thank you for this wonderful recipe.
On December 31, 2012 at 6:29am, Lucy said...
I made this and it was absolutely perfect and delicious! My husband loved it and he’s very particular with his Italian cheesecake being from Italy and growing up with mom making it. It’s was beautiful to look at, great texture…..at hank you soooo much!
On March 07, 2013 at 8:16pm, Donna said...
FABULOUS! Light, airy and tasty. I literally whipped my ricotta and mascarpone…took several minutes. Also used Sorrento whole milk ricotta because it is not at all grainy. After I removed the cake from the oven and let it sit for about 10 minutes, saw it started to deflate, which was to be expected. I ran a knife around the edge, which prevented any sinking of the cake in the middle (as in the photo above). So by the time the cake cooled completely, it was a uniform layer. People swooned over this! thanks!
On March 27, 2013 at 1:13pm, Michele said...
I am going to give this a try … Not much of a baker , but I LOVE Italian cheesecake
Should i use …
Fresh ricotta or from the cold section in the supermarket ?
Thank you
Happy Easter to all