Nonna’s Crustless Italian Cheesecake: A Symphony of Creamy Delights

For me, the aroma of Italian cheesecake baking is more than just a scent; it’s a direct portal back to my childhood holidays. I can still vividly picture my Nonna, her hands dusted with flour, meticulously preparing this very dessert. It wasn’t just a dessert; it was the centerpiece, the crowning glory of our festive tables, and for good reason. Its silken texture, completely devoid of a heavy crust, felt like pure indulgence. The secret, she’d whisper with a twinkle in her eye, was patience and a steadfast refusal to peek at the oven door. This cheesecake is a testament to simple ingredients transformed by time and love into something truly magical.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour (plus 1 hour resting time in the oven)
• Total Time: 2 hours 20 minutes (plus cooling time)
• Servings: 15
• Yield: 1 cheesecake
• Dietary Type: Vegetarian

Ingredients

This recipe celebrates the purity of Italian dairy, relying on ricotta and cream cheese to create a rich, luscious texture.

• 1 ½ lbs ricotta cheese, drained very well
• 1 ½ cups granulated sugar
• 16 ounces cream cheese, softened
• 6 large eggs
• 6 tablespoons all-purpose flour
• 1 pint sour cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon pure vanilla extract

Equipment Needed

To create this delightful cheesecake, you’ll need a few essential kitchen tools:

• A 10-inch springform pan
• Electric mixer (stand mixer or hand mixer)
• Large mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Oven
• Wire cooling rack

Instructions

The beauty of this Italian cheesecake lies in its simplicity, but precision in timing and temperature is key to achieving that signature creamy, almost custardy texture.

1. Prepare the Pan: Begin by greasing and flouring your 10-inch springform pan thoroughly. This will ensure that your cheesecake releases cleanly once it’s cooled.
2. Combine Base Ingredients: In a large mixing bowl, combine the ricotta cheese, granulated sugar, and softened cream cheese. Using your electric mixer, beat these ingredients together until they are smooth and well combined. There should be no lumps of cream cheese remaining.
3. Incorporate Eggs: Now, add the eggs to the mixture, one at a time. After each egg is added, mix on a medium speed until it is fully incorporated before adding the next. This gradual addition helps to create a smoother, more homogenous batter.
4. Add Dry and Wet Ingredients: Next, add the flour to the batter and mix until just combined. Be careful not to overmix at this stage. Then, stir in the sour cream, lemon juice, and vanilla extract. Mix on low speed until everything is evenly distributed, creating a luscious, creamy batter.
5. Pour and Bake: Pour the batter evenly into the prepared springform pan. Place the pan in a preheated oven set to 350°F (175°C).
6. First Bake: Bake for 1 hour. During this hour, resist the urge to open the oven door.
7. The Gentle Cool: After the initial hour of baking, turn the oven OFF completely. Leave the cheesecake inside the oven with the door closed. Allow it to rest and cool in the oven for an additional 1 hour. This slow, residual cooling is crucial for preventing cracks and achieving that perfect, creamy texture. DO NOT OPEN THE OVEN DOOR during this resting period.
8. Final Cooling: Once the hour of resting in the turned-off oven is complete, carefully remove the cheesecake from the oven. Allow it to cool completely on a wire rack before refrigerating. This can take several hours.

Expert Tips & Tricks

To elevate your Italian cheesecake experience, consider these seasoned chef recommendations:

• Draining the Ricotta: The key to a dense, creamy cheesecake is to ensure your ricotta cheese is as dry as possible. After purchasing, place it in a fine-mesh sieve lined with cheesecloth or a clean kitchen towel, and let it drain in the refrigerator for at least a few hours, or even overnight. This removes excess moisture that can lead to a watery cheesecake.
• Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are all at room temperature before you begin. This allows them to emulsify more easily with the other ingredients, resulting in a smoother, more uniform batter and a better final texture.
• The ‘No Peeking’ Rule: My Nonna’s unwavering rule about not opening the oven door during the resting phase is paramount. Sudden temperature changes can cause the cheesecake to deflate and crack. The residual heat from the oven provides a gentle, even environment for the cheesecake to finish setting.

Serving & Storage Suggestions

This cheesecake is a delight to serve and store, allowing you to enjoy its creamy goodness over several days.

Serving:
Once the cheesecake is completely cooled and chilled, carefully remove the sides of the springform pan. It’s traditionally served plain to appreciate its pure, creamy essence, but it truly shines when topped with your favorite accompaniments. A generous dollop of pineapple preserves, cherry preserves, or a scattering of fresh strawberries offers a delightful contrast in flavor and texture. You can also experiment with a drizzle of balsamic glaze or a dusting of powdered sugar for a more sophisticated presentation.

Storage:
Store any leftover cheesecake, tightly covered with plastic wrap or in an airtight container, in the refrigerator. It will keep well for 3 to 4 days. Due to its dairy content, it is not recommended for room temperature storage beyond a few hours. Freezing is also possible; wrap the cheesecake tightly in plastic wrap, then in aluminum foil, and it can be frozen for up to 1 to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Here is an estimated nutritional breakdown for a serving of this delicious Italian cheesecake. Please note that these values are approximate and can vary based on specific ingredient brands and exact portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	362.1 kcal
Total Fat	24.3 g	37%
Saturated Fat	13.8 g	68%
Cholesterol	146.9 mg	48%
Sodium	188.8 mg	7%
Total Carbohydrate	26.2 g	8%
Dietary Fiber	0.1 g	0%
Sugars	22.4 g	89%
Protein	10.4 g	20%

Note: The ‘Calories from Fat’ and its percentage are not directly provided in a standard format in the original data to calculate accurately. The values for Total Fat, Saturated Fat, and Cholesterol are presented as provided.

Variations & Substitutions

While this recipe is a classic for a reason, there’s always room for a touch of personal flair.

• Citrus Zest: For an added brightness, consider zesting one lemon or one orange and adding it to the batter along with the lemon juice and vanilla.
• Amaretto Kiss: A tablespoon or two of Amaretto liqueur can add a subtle, sophisticated almond note that pairs beautifully with the creamy ricotta.
• Chocolate Lover’s Dream: Fold in about ½ cup of mini chocolate chips into the batter just before pouring it into the pan for a delightful chocolate surprise.

FAQs

Q: Why is my cheesecake cracking?
A: Cracking is often caused by overmixing, sudden temperature changes, or baking at too high a temperature. Following the gentle cooling method in the oven without opening the door is key to preventing this.

Q: Can I use a different type of cheese instead of ricotta?
A: While ricotta is traditional and provides the characteristic texture, you could experiment with a blend of mascarpone for extra richness, but it will change the authentic Italian cheesecake flavor profile.

Q: How do I ensure my cheesecake is fully cooked if I can’t see it?
A: The timed bake and rest method is designed to cook the cheesecake through. When it’s done, the edges should be set, and the center should still have a slight wobble, like jelly.

Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake benefits from chilling. It’s best made a day in advance to allow the flavors to meld and the texture to fully set.

Q: What can I do if my cheesecake has lumps?
A: Ensure your ricotta cheese is well-drained and that your cream cheese is properly softened. If lumps persist, you can gently press the batter through a sieve before baking, but this is usually not necessary if ingredients are at room temperature and mixed thoroughly.

Final Thoughts

This crustless Italian cheesecake is more than just a recipe; it’s an invitation to experience a slice of culinary heritage. It’s a testament to the idea that sometimes, the simplest ingredients, treated with care and patience, yield the most profound flavors. I encourage you to embrace the gentle rhythm of its preparation, to trust the process, and to savor every creamy, decadent bite. Share it with loved ones, pair it with a bold espresso or a sweet Vin Santo, and let the tradition of my Nonna’s cheesecake bring warmth and joy to your table.