Italian Classic Ricotta Cheesecake

Italian Classic Ricotta Cheesecake

(Torta di Ricotta)
Serves 10 | Prep: 20 mins | Bake: 50–60 mins | Chill: 4+ hrs

Ingredients

For the Crust (Optional—many Italians skip it!):

• 1 ½ cups crushed biscotti or amaretti cookies (or graham crackers)

• ¼ cup powdered sugar

• 5 tbsp melted butter

• ½ tsp cinnamon or lemon zest (optional)

For the Filling:

• 4 cups (1 kg) fresh whole-milk ricotta (drained overnight if watery)

• 4 large eggs, separated

• ¾ cup (150g) granulated sugar

• 1 tsp vanilla extract

• Zest of 1 lemon + 1 tbsp juice

• 2 tbsp all-purpose flour (or cornstarch for gluten-free)

• Pinch of salt

• ½ cup (50g) dark chocolate chips or candied citrus peel (optional)

For Serving (Optional):

• Powdered sugar

• Fresh berries or amarena cherries

Instructions

1. Prep the Crust (If Using):

   • Mix crushed cookies, powdered sugar, and melted butter. Press into a 9-inch springform pan.

   • Bake at 350°F (175°C) for 10 mins, then cool.

2. Make the Filling:

   • Beat ricotta until smooth (use a food processor for silkiness).

   • Add egg yolks, sugar, vanilla, lemon zest/juice, flour, and salt. Mix well.

   • Fold in chocolate chips (if using).

   • In another bowl, whip egg whites to stiff peaks, then gently fold into ricotta mix.

3. Bake:

   • Pour filling into crust (or greased pan). Smooth the top.

   • Bake at 350°F (175°C) for 50–60 mins until edges are set but center slightly jiggly.

   • Turn off oven, crack the door, and let cool 1 hour inside (prevents cracking).

4. Chill & Serve:

   • Refrigerate at least 4 hours (overnight is best).

   • Dust with powdered sugar and serve with berries.

Key Differences from American Cheesecake

🇮🇹 Ricotta-based (not cream cheese)—lighter texture, grainier but authentic.
🍋 Bright citrus notes (no heavy cream or sour cream).
🔥 Optional crust (many Italian versions are crustless or use pasta frolla).

Tips for Success

✅ Drain ricotta overnight in a cheesecloth-lined sieve to avoid sogginess.
✅ Room-temperature eggs help the cake rise evenly.
✅ No water bath needed (unlike NY cheesecake).

Variations

• Roman-style: Add 1/4 cup candied orange peel.

• Sicilian: Swirl in 2 tbsp pistachio paste.

• Chocolate: Replace 2 tbsp flour with cocoa powder.

Serve this at your next gathering with espresso—it’s a true dolce italiano! 🍊❤️

P.S. Leftovers keep for 3 days in the fridge (if they last that long!).