So, I have been working on this recipe for a while, and I really like how this version turned out. I’ve made a lemon blueberry version of this cheesecake before, but I think I like the strawberry version even better! I was excited when my husband (ahh still getting used to saying that!!) asked for a strawberry cheesecake dor his birthday because it gave me the perfect excuse to pull out the recipe and give it a makeover.

I have made cheesecakes with creamcheese in the past, and they are just delightful. However, there is something magical about the authentic Italian version, which uses ricotta and marscapone cheeses. These ingredients are a little more expensive, but the result is worth it for a special occasion.

One note of caution – this recipe is super easy if you follow the instructions, but don’t try to rush things. I’ve tried to make this cheesecake when I’m in a hurry, and it just doesn’t work. The texture of the cheesecake is dependent upon appropriate cooking and cooling times, so you should make this when you know you’ll have about 2 hours to prep, and at least that long to cool it. If you need a quick fruity dessert recipe, check out my Stonefruit Galette instead!

I hope you enjoy this recipe as much as I do, and if you’ve never made an Italian style cheesecake before, this will open up a whole new chapter of baking for you!

Italian Strawberry Cheesecake

If you love authentic Italian style cheesecake, this is the recipe for you! This recipe is super simple – but I’ll warn you there is some down time involved – and so, so delicious. It’s the perfect dessert for a party or any special occasion. Enjoy!

Course Dessert

Cuisine American-Italian

Keyword Authentic Italian

Prep Time 3 hours

Cook Time 2 hours

Total Time 5 hours

Ingredients

Cake:

2 pounds ricotta cheese
1 pound marscapone cheese
1 1/4 cups granulated sugar
6 large eggs
2 large egg yolks
1 tsp vanila extract
Zest from 1/2 a lemon
1 dash nutmeg
1 pint of strawberrries sliced thin (1/8” if you can)

Strawberry Swirl:

1 cup of fresh strawberries chopped small (1/4” pieces)
1 tsp sugar
Juice from 1/4 a lemon
1/2 tbs cornstarch

Instructions

Preheat oven to 325 degrees F.
For the sauce: place berries, sugar, lemon juice, and cornstarch in a small saucepan and simmer for 10-15 minutes until it thickens. Remove from heat and set aside.
Generously butter a 9 inch spring-form pan, and cover the bottom with parchment paper.
Using a mixer, beat together the ricotta, mascarpone and sugar until light and fluffy, then add the eggs and egg yolks two at a time beating between each addition.
Add the lemon zest, vanilla, and nutmeg, and mix until blended.
Pour half of the the batter into your prepared spring-form pan, followed by your strawberry sauce, and then the remaining half of the batter. Bake for 1 1/2 hours.
Turn the oven off, and let the cheesecake sit in the oven for another 30 minutes.
Remove the pan from the oven and let cool to room temperature (for at least 20 minutes)
Use a sharp knife to help loosen the sides of the cheesecake from the pan and place on a plate.
Refrigerate the cheesecake for several hours before serving. Just before serving sprinkle with powdered sugar.
Top with your sliced berries and serve!

Modifications

Not a fan of strawberries? Substitute in another fruit of your choice. It will work just fine!