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! It is so light, and creamy, and don't even get me started on the crust, it's absolutely fantastic.

An Italian Cheesecake is much different than a New York style cheesecake. NY is supposed to be dense and stiff, but this Italian version is super airy and the ricotta makes it ultra-light.

Ingredients

While we are talking about the ricotta, be sure to buy a really great quality one. Brands to trust are BelGioioso or Murray's, run of the mill grocery store ricotta won't do, it is not as smooth and will produce a grainy cheesecake. The real greatness of this cheesecake comes from the blend of mascarpone, cream chees, and ricotta.

And I know this ingredient list looks like a lot, but there are 3 parts to this recipe, and the active time to make it is not that great, so don't be scared off. The last ingredient I am going to highlight here is the butter, cheesecake should be decadent, so I use Irish butter to make the crust, and it just makes it a little extra yummy!

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

As most cheesecakes start, you will make the crust first. For this recipe, I mix graham cracker crumbs, ground hazelnuts, sugar, cinnamon, and butter together until a sandy mixture forms. Then press the crust into a springform pan and bake for 8 minutes.

To make the cheesecake batter, cream together all the cheeses in the bowl of a stand mixer before adding in the sugar, color, cream, vanilla, and salt. Finish by beating the eggs in just till combined.

Pour the batter into the baked crust and return it to the oven. Bake till just set and the cheesecake still has a slight wiggle to it. This cheesecake is also baked without a water bath, which is fine because the batter is a little more wet than a NY cheesecake and you want it to dry out a tiny bit instead of steam. You also don't need to worry about cracks or minor browning, that will happen and we will cover it up.

After the cheesecake has been baked and chilled for at least a few hours or overnight in the fridge, mix up the ganache and spread it over the top to completely cover the cheesecake. Then finish it with some chopped hazelnuts and flakey sea salt sprinkled over the top.

The nuts give some crunch and the salt gives amazing balance. It doesn't make the cheesecake salty it just highlights all the flavors and makes them richer. It also brings fantastic balance to each bite!

A couple of tips I can share for THE cleanest cuts is to toss the cheesecake in the freezer for 3-45 minutes after you put the ganache on to firm everything up. Also, cut the cake with a very sharp knife that has rested in a pitcher of hot water, wipe the knife off, then cut, dip it in the water, and clean after each cut.

Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

Continue to Content

📖 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!

Print

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

1. Preheat the oven to 350°.
2. 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.
3. Press the crumb mixture into the bottom and 1-½ in. up sides of greased 10-inch springform pan.
4. Place the pan on a rimmed baking sheet, and bake in the preheated oven for 8 minutes.
5. 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.
6. Pour the filling mixture into the baked crust.
7. Bake in the preheated oven, just ill the center is set, about 50 minutes.
8. 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.
9. Cover the pan only after the cake has fully cooled, about 3 hours in the fridge.
10. Remove the ring from the pan and place the cake on a plate or cake stand.
11. 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.
12. Spread the topping over the cooled cheesecake, top with hazelnuts around the edge, followed by some flake sea salt over them around the rim.
13. Slice into 8-10 pieces, serve, and enjoy.
14. 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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram