Classic Italian Cheesecake

This Classic Italian Cheesecake may be your new favorite! Made with ricotta for a lighter and more cakelike texture, it's the perfect dessert recipe for your pasta dinner!

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
  • 3 Tbsp. butter or margarine, melted
  • 2 Tbsp. sugar
  • 4 cups ricotta cheese
  • 1¼ cups sugar
  • ¼ cup flour
  • ½ cup heavy whipping cream
  • 2 tsp. vanilla
  • 1 tsp. lemon zest
  • 5 egg s

Nutrition facts

Recipe Tips


Heat oven to 350°F.


Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.


Meanwhile, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with mixer until well blended. Add whipping cream, vanilla and lemon zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.


Pour cheesecake batter over crust.


Bake 1 hour and 20 min. or until center of cheesecake is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.


Refrigerate cheesecake 4 hours.