Italian-Style Cheesecake


Preparation info

  • Difficulty


  • Makes


    12 cm cheesecakes

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

This is the other great New York cheesecake. Unlike its better-known rival, which is made with cream cheese, the Italian version is made with ricotta cheese, resulting in a lighter, slightly wet consistency.



  • 125 g ( oz) plain (all-purpose) flour
  • ½ teaspoon salt
  • 50 g ( oz) ricotta cheese
  • 50 g ( oz) unsalted butter, softened
  • 100 g ( oz) icing (confectioners’) sugar

Cheese Filling

  • 450 g (1 lb) ricotta cheese
  • 100 g ( oz) caster (superfine) sugar
  • 25 g (1 oz) plain (all-purpose) flour
  • 2 eggs
  • 1 pinch salt
  • 60 ml (2 fl oz/¼ cup) lemon juice or pastis (anise-flavoured liqueur)
  • ½ teaspoon natural vanilla extract


  • 100 g ( oz/ cup) strawberries
  • icing (confectioners’) sugar for dusting


The Crust

Preheat the oven to 230°C (450°F/Gas 8). Mix the ingredients for the crust using a food processor or by hand until combined. Butter and flour the base and one-third of the way up the sides of two 12 cm ( inch) spring-form cake tins, then spread the mixture over the base.

The Cheese Filling

Whisk together the cheese filling ingredients until smooth, then pour equal amounts over the two crusts.


Bake the cheesecakes for about 15 minutes. When they come out of the oven, the filling should still be wobbly in the centre. Allow to cool.

The Decoration

Arrange slices of strawberry on top of each cheesecake