Italian Cheesecake

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Italian Cheesecake
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484
Calories per serving
  • Energy Kcal 484
  • Carbohydrates g 36.1
  •   of which sugars g 26.2
  • Protein g 7.2
  • Fats g 34.6
  •   of which saturated fat g 20.23
  • Fiber g 2.4
  • Cholesterol mg 115
  • Sodium mg 226
  • Difficulty: Easy
  • Prep time: 30 min
  • Serving: 10
  • Cost: Low
  • Note plus 30 minutes for the biscuit base to firm up and 4-6 hours for the cream to set

PRESENTATION

This cheesecake always brings a bit of fun to any get-together, especially with a colorful twist. Really good stuff. This version has a cool, no-bake style with a base made from crushed dry biscuits—giving you that little crunch under every forkful. I mean, what makes this cheesecake pop is the cream—think super smooth, lightly tangy filling packed with cream and fresh spreadable cheese, with a nice hit of lemon that keeps it bright and not too heavy. Seriously good. Some might expect a dense, baked ricotta cheesecake like the kind you’d see in New York, but this one keeps things light and fluffy. Perfect for summer. Or when you want something that won’t weigh you down after dinner. To add a fun twist, the top gets covered with soft whipped cream and fresh fruit—usually strawberries, kiwi and maybe some grapes—all arranged for a bright effect.

And listen, plenty of people bring out this ricotta cheesecake for events or themed parties because it looks so cool on the table. For sure. There’s something about that simple combination of creamy filling and fresh fruit that makes everyone want to grab a slice, whether they’re fans of traditional cheesecake recipes or just like a good sweet treat. It's different. It’s different from classic blueberry cheesecake or those dense American versions—here, you taste the actual cheese, and everything is a bit more delicate and moist. Even folks who say they’re not cheesecake people usually end up coming back for another piece. So, whether you’re celebrating a big win or just want to bring a little fun to the dessert table, this homemade cheesecake hits the spot. Fresh ingredients, bright flavors—pretty much everything you want—and that playful look make it a stand-out choice for anyone who loves classic sweets or wants to try something with a cool twist. With its authentic flavors and fresh look, this cheesecake is sure to impress and delight at any gathering, leaving everyone asking for seconds and sharing smiles. Really really delicious.

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INGREDIENTS

484
Calories per serving
Ingredients for the crust (for an 8 2/3 in (22 cm) springform pan)
Cookies 6.3 oz (180 g)
Butter 7 tbsp (100 g)
for the filling
Cream cheese 2 ¼ cups (500 g)
Fresh liquid cream 6.8 oz (200 ml)
Powdered sugar 1.1 cups (130 g) - Approx. 1 1/8 cups (1 cup + 2 tablespoons).
Gelatin in sheets 0.4 oz (10 g)
Lemon peel 1
for garnish
Fresh liquid cream 1 cup (250 ml) - Approximately 1 cup (?1 cup + 2 teaspoons)
Raspberries 21
Kiwi 1
Powdered sugar 1 spoonful
Preparation

How to prepare Italian Cheesecake

To prepare the Italian cheesecake start by making the base: place the dry cookies in the food processor 1 and pulse them finely. Put the butter to melt in a small saucepan; meanwhile place the crushed cookies in a bowl and gradually add the melted butter 2, mixing well. Butter a springform pan, preferably with a removable ring, 8 2/3 in (22 cm) in diameter; cut a disk of parchment paper the same diameter as the bottom of the pan and two strips the same height as the sides, then line the pan 3 (for further details consult the card How to line a cake tin with parchment paper found in the cooking school).

Pour the crumbled cookies into the pan lined with parchment paper and, using a spoon, press the cookie base down firmly 4. Chill the mixture in the refrigerator for half an hour or in the freezer for about ten minutes. Now prepare the filling: put the spreadable fresh cheese in a stand mixer fitted with the whisk attachment (alternatively you can use an electric hand mixer), add the powdered sugar 5, the grated lemon zest 6 and beat the mixture until combined.

Meanwhile soften the gelatin in cold water for 10 minutes, then squeeze it well 7 and dissolve it in 200 ml of hot cream (8-9) and, once it has cooled,

combine the cream with the dissolved gelatin with the cream cheese mixture 10. Blend the cream with the beaters until it becomes compact and homogeneous 11. Now pour the filling into the pan with the cookie base 12 which should now be cold and level the surface with the help of a spatula.

Place the Italian cheesecake 13 in the refrigerator to set for at least 4 hours. When the cheesecake has set, proceed to decorate: slice the kiwi, whip the cream with the powdered sugar 14 following the instructions found on the card How to Whip Cream, put the whipped cream in a piping bag and begin to compose the Italian flag: arrange a stripe of kiwi slices on the surface of the cake, a stripe of raspberries and finally finish the flag with rosettes of whipped cream 15. Your Italian cheesecake is ready to be enjoyed!

Storage

The Italian cheesecake keeps in the refrigerator, covered with plastic wrap, for 3-4 days. You can freeze it, already divided into portions if you prefer, in suitable food containers. Then thaw the cheesecake in the refrigerator when needed.

Tip

You can replace the raspberries in the Italian cheesecake with strawberries and the kiwis with grapes. Have fun creating other flags with seasonal fruit!

For the translation of some texts, artificial intelligence tools may have been used.
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