A New Yorker's Real Italian Cheesecake

Indulge in the creamy decadence of "A New Yorker's Real Italian Cheesecake," a luxurious dessert that combines the best of Italian and New York-style cheesecakes. Made with the perfect balance of rich ricotta cheese and velvety cream cheese, this recipe creates a silky-smooth filling infused with fragrant vanilla, zesty lemon, and a hint of heavy cream for extra creaminess. The crisp, buttery graham cracker crust provides the ideal contrast to the luscious interior. Baked to perfection in a water bath for that signature crack-free finish, this cheesecake is cooled slowly for a beautifully smooth texture. Whether you're hosting a dinner party or treating yourself to an authentic Italian-American classic, this cheesecake is sure to impress. Enjoy every chilled, slice-of-heaven bite—it's worth every moment of preparation!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:80 mins

Total Time:100 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar, for crust
• 32 ounces whole milk ricotta cheese
• 16 ounces cream cheese, softened
• 1.5 cups granulated sugar, for filling
• 4 units large eggs
• 1.5 teaspoons vanilla extract
• 1 teaspoon fresh lemon zest
• 3 tablespoons all-purpose flour
• 0.5 cup heavy cream

Directions

Step 1

Preheat your oven to 325°F (162°C). Grease a 9-inch springform pan and wrap the bottom of the pan with aluminum foil to prevent leaks.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Mix until the crumbs are evenly moistened.

Step 3

Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon to smooth it into an even layer. Set aside.

Step 4

In a large mixing bowl, combine the ricotta cheese, cream cheese, and 1.5 cups of sugar. Beat with a hand mixer on medium speed until smooth and creamy.

Step 5

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 6

Mix in the vanilla extract, lemon zest, and all-purpose flour. Continue mixing until fully incorporated.

Step 7

Finally, pour in the heavy cream and gently fold it into the batter until smooth.

Step 8

Pour the cheesecake batter over the crust in the springform pan and smooth the top with a spatula.

Step 9

Place the springform pan into a large roasting pan. Carefully add about 1 inch of hot water to the roasting pan to create a water bath (bain-marie).

Step 10

Bake in the preheated oven for 70-80 minutes or until the edges are set and the center has a slight jiggle when shook.

Step 11

Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. This will prevent cracking.

Step 12

Remove the cheesecake from the water bath, carefully unwrap the foil, and let it cool to room temperature on a wire rack.

Step 13

Once cooled, cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours or overnight before serving.

Step 14

Run a knife around the edge of the pan before releasing the springform sides. Slice and serve chilled. Enjoy!

Nutrition Facts

Serving size	(2369.6g)

Amount per serving	% Daily Value*
Calories	6751.9

Total Fat 408.7g	0%
Saturated Fat 239.7g	0%
Polyunsaturated Fat g
Cholesterol 1988.2mg	0%
Sodium 4051.5mg	0%
Total Carbohydrate 610.0g	0%
Dietary Fiber 5.3g	0%
Total Sugars 483.5g
Protein 141.1g	0%

Vitamin D 160IU	0%
Calcium 3608.9mg	0%
Iron 13.4mg	0%
Potassium 1067.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 8.4%

Carbs: 36.5%