Cheesecake Italiana agli Amaretti e Mascarpone (Italian Amaretti, Mascarpone and Ricotta Cheesecake)

Italian Amaretti, Mascarpone and Ricotta Cheesecake

Story of the Dish

Reading Time: Approximately 8–10 minutes

Servings: 10

Prep Time: 35 minutes

Cook Time: 60–70 minutes

Chilling Time: Minimum 6 hours, preferably overnight

Total Time: Approximately 8 hours

Cheesecake is often associated with American pastry, particularly the dense New York style built around cream cheese. Italy, however, has its own long tradition of baked desserts made with fresh cheeses, especially ricotta.

Italian regional pastry contains countless preparations in which ricotta is sweetened and combined with citrus, chocolate, candied fruit, nuts, or pastry. This recipe takes inspiration from that tradition rather than attempting to reproduce a conventional American cheesecake.

The filling combines whole-milk ricotta and mascarpone. Ricotta provides freshness and a lighter dairy character, while mascarpone contributes the luxurious fat content and exceptionally smooth mouthfeel required for a refined dessert.

The defining ingredient, however, is the amaretto cookie.

Crisp amaretti replace the conventional graham-cracker crust, giving the cheesecake a distinctly Italian aromatic profile. Their bittersweet almond character provides far more personality than a neutral cookie base and creates a natural bridge between the crust and creamy filling.

A small amount of lemon zest introduces freshness, while optional Amaretto liqueur reinforces the almond aroma without dominating the cheese.

The objective is a cheesecake that tastes recognizably Italian: ricotta, mascarpone, almond, amaretti, and citrus, with restrained sweetness and a smooth, creamy center.

Recipe Information

Servings: 10

Prep Time: 35 minutes

Cook Time: 60–70 minutes

Chilling Time: Minimum 6 hours, preferably overnight

Total Time: Approximately 8 hours

Region: Italy

Difficulty: Intermediate

Servings: 8

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: About 1 hour 20 minutes including cooling or resting

Ingredients

For the Amaretti Crust

2 ½ cups crisp Italian amaretti cookies

6 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

Pinch of fine sea salt

For the Mascarpone and Ricotta Filling

16 oz mascarpone, room temperature

15 oz whole-milk ricotta, thoroughly drained

¾ cup granulated sugar

3 large eggs, room temperature

2 large egg yolks, room temperature

½ cup heavy cream

2 tablespoons cornstarch

1 teaspoon pure vanilla extract

½ teaspoon finely grated lemon zest

2 tablespoons Amaretto liqueur, optional

¼ teaspoon fine sea salt

For Finishing

½ cup roughly crushed amaretti cookies

4–5 whole amaretti

Powdered sugar, as needed

Preparation

1. Drain the Ricotta Properly

This is one of the most important steps in the entire recipe.

Place the ricotta in a fine-mesh strainer positioned over a bowl.

Cover and refrigerate for at least 2 hours, although overnight draining gives an even more consistent result.

Ricotta contains significantly more water than cream cheese or mascarpone. If that excess whey enters the cheesecake, the filling can become loose, watery, or slightly grainy.

After draining, pass the ricotta through a fine sieve.

This additional step breaks down the curds and creates a much smoother texture.

Do not skip it if you want a restaurant-quality cheesecake.

2. Prepare the Pan

Preheat the oven to 350°F.

Lightly butter the inside of a 9-inch springform pan.

Place a round of parchment paper on the bottom.

If you plan to use a water bath, wrap the exterior of the springform pan very carefully with two layers of heavy-duty aluminum foil.

The foil must come high enough up the sides to prevent water from entering through the bottom seam.

3. Prepare the Amaretti Crust

Place the amaretti in a food processor and pulse until they become fine crumbs.

They should resemble coarse sand rather than flour.

Measure approximately 2½ cups of crumbs.

Combine them with the melted butter, sugar, and a small pinch of sea salt.

Mix until the crumbs are evenly moistened.

When squeezed between your fingers, the mixture should hold together.

Transfer the mixture to the prepared springform pan.

Press it firmly and evenly across the bottom.

Use the flat bottom of a measuring cup to compact the crust without creating excessively thick areas.

Bake for 9–10 minutes.

The crust should become slightly darker and noticeably aromatic.

Remove it from the oven and allow it to cool while preparing the filling.

Reduce the oven temperature to 325°F.

4. Prepare the Cheese Base

Place the drained, sieved ricotta and mascarpone in a large mixing bowl.

Using a stand mixer fitted with the paddle attachment, mix on low speed until smooth.

Do not whip aggressively.

Unlike a sponge cake, cheesecake does not benefit from incorporating large quantities of air.

Add the granulated sugar gradually.

Continue mixing at low speed only until the sugar is incorporated and the mixture appears smooth.

Scrape the sides and bottom of the bowl frequently.

5. Add the Eggs

Add the whole eggs one at a time.

Mix at low speed after each addition only until the egg disappears into the cheese mixture.

Add the two yolks in the same manner.

The additional yolks contribute richness and help produce a luxurious custard-like texture.

Avoid excessive mixing once the eggs are introduced.

Too much incorporated air causes cheesecake to rise dramatically during baking and then contract as it cools, increasing the likelihood of cracks.

6. Complete the Filling

In a small bowl, whisk the cornstarch into the heavy cream until completely smooth.

Add this mixture to the cheesecake batter.

Add the vanilla, lemon zest, Amaretto if using, and salt.

Mix briefly at low speed.

Finish by folding the batter several times with a silicone spatula, scraping the bottom carefully to ensure that no heavier cheese mixture remains underneath.

The finished batter should be thick, smooth, and pourable.

7. Fill the Cheesecake

Pour the filling over the cooled amaretti crust.

Level the surface gently with an offset spatula.

Tap the pan against the counter very lightly two or three times.

This releases large trapped air bubbles.

Do not repeatedly slam the pan against the work surface.

If visible bubbles remain on the surface, pierce them carefully with the tip of a toothpick.

8. Prepare the Water Bath

Place the wrapped springform pan inside a large roasting pan.

Transfer both pans to the oven rack.

Carefully pour hot water into the roasting pan until it reaches approximately halfway up the outside of the springform pan.

The water bath moderates the temperature surrounding the cheesecake.

Instead of exposing the edges to intense dry oven heat while the center remains undercooked, the cheesecake cooks more gradually and evenly.

This is one of the keys to achieving a creamy interior without an overcooked perimeter.

9. Bake Slowly

Bake at 325°F for approximately 55–65 minutes.

Do not wait for the entire cheesecake to become completely firm.

The outer 2–3 inches should appear set.

The center should still move slightly when the pan is gently shaken.

Think of the movement as a controlled custard-like wobble rather than liquid sloshing beneath the surface.

The cheesecake continues cooking from residual heat after the oven is turned off.

10. Cool Gradually

Turn off the oven.

Prop the oven door open slightly with a wooden spoon.

Leave the cheesecake inside for approximately 30 minutes.

This gradual reduction in temperature helps prevent dramatic contraction.

Remove the cheesecake from the water bath.

Carefully remove the foil.

Allow the cheesecake to cool at room temperature until no longer warm.

Do not transfer a hot cheesecake directly into the refrigerator.

11. Refrigerate and Mature

Once cooled, cover the cheesecake without allowing plastic wrap to touch the surface.

Refrigerate for at least 6 hours.

Overnight is preferable.

This resting period is essential.

The filling continues to stabilize, the dairy flavors integrate, and the amaretti crust absorbs a controlled amount of moisture from the filling.

A cheesecake cut after only one or two hours will not have the same clean structure or developed flavor.

12. Unmold the Cheesecake

Run a thin knife carefully around the inside edge of the pan.

Release the springform ring.

If necessary, warm the knife slightly in hot water and dry it completely before separating any areas that remain attached.

Transfer the cheesecake to a serving plate or cake stand.

The surface should remain pale and relatively smooth rather than deeply browned.

13. Finish with Amaretti

Crush several amaretti into irregular pieces.

Keep a combination of fine crumbs and larger fragments.

Arrange them sparingly across the cheesecake.

Add several whole amaretti if desired.

Finish with a very light dusting of powdered sugar.

Do not bury the cheesecake beneath excessive cookie crumbs. The garnish should communicate the principal ingredient while leaving the creamy surface visible.

Professional Technique

Control heat and moisture deliberately. Prepare all components before the final cooking stage, season progressively instead of all at once, and judge doneness by texture and appearance as well as by time. Keep the principal ingredient clearly identifiable and finish the dish only when every component is ready to be served together.

Verdicchio dei Castelli di Jesi

Fresh acidity and savory structure keep the pairing balanced.

Vermentino di Gallura

Citrus, herbs, and salinity complement many Italian preparations.

Etna Bianco

Minerality and tension support complex flavors without heaviness.

Chianti Classico

Sangiovese acidity works well when the dish benefits from a red wine.

Chef Tips

Use whole-milk ricotta rather than reduced-fat ricotta.

Drain the ricotta thoroughly. This single step dramatically improves the texture.

Bring the mascarpone and eggs toward room temperature before mixing so the batter combines smoothly.

Use low mixer speed throughout the process.

Once the eggs are incorporated, mix as little as necessary.

Bake gently in a water bath.

Do not wait for the center to become completely firm before removing the cheesecake from active heat.

Chill overnight whenever possible.

For perfect slices, dip a long thin knife into hot water, wipe it completely dry, make one cut, and repeat before every subsequent slice.

Mistakes to Avoid

Using Wet Ricotta

Excess whey can produce a loose filling and interfere with the creamy mascarpone texture.

Overmixing the Eggs

Excessive air causes unnecessary expansion in the oven and increases the possibility of cracking during cooling.

Baking at Too High a Temperature

High heat can make the exterior dry or grainy before the center has finished cooking.

Overbaking

A cheesecake that looks completely firm while still inside the oven is often already overcooked.

Remember that residual heat and refrigeration complete the setting process.

Cooling Too Quickly

Moving the cheesecake directly from a hot oven to a cold environment encourages contraction and cracking.

Serving Refrigerator-Cold

Very cold mascarpone loses much of its aromatic character and feels unnecessarily firm on the palate.

Serving and Presentation

Remove the cheesecake from the refrigerator approximately 10–15 minutes before serving.

Cut a clean, narrow wedge.

For a refined presentation, place the slice slightly off-center on a large neutral plate.

The cross-section should clearly reveal the contrast between the golden amaretti crust and the pale mascarpone-ricotta filling.

Add a small amount of crushed amaretti alongside the slice.

One broken amaretto can provide height and texture, but keep the presentation controlled.

A very small spoonful of unsweetened or minimally sweetened mascarpone cream can be added if desired, although the cheesecake is sufficiently rich to stand alone.

Avoid chocolate sauce, caramel, berries, mint, or unrelated garnishes. They distract from the almond, dairy, and citrus identity of the dessert.

Wine Pairing

Moscato d'Asti DOCG is my preferred pairing.

Its moderate sweetness, floral aromas, fresh acidity, and delicate effervescence contrast with the richness of mascarpone while complementing the almond character of the amaretti.

For a richer after-dinner pairing, Vin Santo del Chianti DOC works beautifully with the toasted cookie crust and creamy filling.

Serve either wine in a restrained quantity.

Nutrition per Serving

Calories: approximately 420 kcal

Protein: 0.25 oz

Carbohydrates: 1.83 oz

Fat: 0.74 oz

Saturated Fat: 0.42 oz

Fiber: 0.07 oz

Sugars: 1.06 oz

Sodium: 170 mg

Cholesterol: 85 mg

Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.

Storage and Reheating

Store covered in the refrigerator when the recipe contains dairy, eggs, cream, or fresh filling. For baked dry pastries, keep airtight at cool room temperature. Bring chilled desserts to the serving temperature specified in the preparation; do not repeatedly warm and chill them.

Chef Gianluca