ITALIAN CREAM CHEESE CAKE
A Rich, Elegant Dessert with Old-World Flavor and Modern Creaminess
Italian Cream Cheese Cake is a luxurious dessert that blends the silky richness of cream cheese with the light, refined character of Italian-style cakes. Unlike dense American cheesecakes, Italian cream cheese cakes are often lighter in texture, delicately sweet, and enhanced with subtle flavors like vanilla, citrus zest, or almond.
This dessert is perfect for those who love cheesecake—but want something more refined, balanced, and versatile.
What Makes Italian Cream Cheese Cake Unique?
Italian-inspired cream cheese cakes focus on texture and balance rather than heaviness:
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Creamy yet lighter than New York–style cheesecake
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Often made with ricotta or mascarpone alongside cream cheese
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Subtle sweetness with vanilla, citrus, or almond notes
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Elegant presentation, ideal for special occasions
These cakes are designed to feel indulgent without being overwhelming.
Classic Italian Cream Cheese Cake Recipe
Ingredients
Cake Base
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1½ cups (150 g) graham cracker crumbs or Italian biscotti crumbs
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¼ cup (50 g) granulated sugar
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½ cup (115 g) unsalted butter, melted
Cream Cheese Filling
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12 oz (340 g) cream cheese, softened
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1 cup (250 g) ricotta cheese, well-drained
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¾ cup (150 g) granulated sugar
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3 large eggs, room temperature
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1 teaspoon vanilla extract
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Zest of 1 lemon or orange
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2 tablespoons all-purpose flour
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Pinch of salt
Step-by-Step Instructions
1. Prepare the Crust
Preheat oven to 325°F (165°C).
Combine crumbs, sugar, and melted butter.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then cool.
2. Make the Filling
Beat cream cheese until smooth.
Add ricotta and sugar; mix until creamy.
Add eggs one at a time, mixing gently.
Stir in vanilla, citrus zest, flour, and salt.
3. Bake
Pour filling over cooled crust.
Bake for 45–55 minutes, until the center is just set with a slight wobble.
Turn off oven, crack the door, and let cake cool gradually for 1 hour.
4. Chill
Refrigerate at least 4 hours, preferably overnight, before slicing.
Optional Toppings & Garnishes
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Fresh berries
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Amaretto-soaked cherries
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Honey drizzle
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Powdered sugar
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Citrus glaze
Pro Tips for Perfect Italian Cream Cheese Cake
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Drain ricotta well to avoid excess moisture
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Do not overmix once eggs are added
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Bake low and slow for a creamy texture
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Chill thoroughly before serving
Delicious Variations
Lemon Italian Cream Cheese Cake
Add extra lemon zest and a light lemon glaze.
Chocolate Italian Cream Cheese Cake
Swirl melted dark chocolate into the filling before baking.
Almond Cream Cheese Cake
Add ½ teaspoon almond extract and garnish with sliced almonds.
No-Bake Italian Cream Cheese Cake
Use whipped cream folded into the filling and chill until set.
Storage & Make-Ahead
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Refrigerate up to 5 days
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Freeze slices up to 1 month
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Best served slightly chilled or at cool room temperature
Frequently Asked Questions
Is this the same as New York cheesecake?
No. Italian cream cheese cakes are lighter and less dense, often using ricotta or mascarpone.
Can I use only cream cheese?
Yes, but blending with ricotta creates a more authentic Italian-style texture.
Why cool it slowly?
Gradual cooling prevents cracks and preserves creaminess.
Final Thoughts
Italian Cream Cheese Cake is an elegant dessert that celebrates simplicity, balance, and refined flavor. Creamy without heaviness, sweet without excess, and endlessly adaptable, it’s perfect for both casual gatherings and formal occasions.
- 1/2 c. Crisco
- 1 stick butter
- 2 c. sugar
- 1 tsp. vanilla
- 1 tsp. baking soda
- 5 eggs
- 1 c. buttermilk
- 2 c. cake flour
- 1/2 tsp. salt
- 2 c. coconut
- 1 c. pecans
ICING:
- 1 stick butter
- 1 (8 oz.) cream cheese
- 1 box powdered sugar
- 1 tsp. vanilla
- 1 c. pecans, chopped
Cream butter and cream cheese.
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