Recipes › Dessert › Italian Cheesecake Recipe

Italian Cheesecake Recipe

Recipe by Pedro M. A. Neves

Italian cheesecake, or torta di ricotta, is a lighter, fluffier alternative to American-style cheesecake, made with creamy ricotta cheese and often enriched with candied fruits and a hint of citrus. This traditional dessert features a tender pastry crust and a delicate custard-like filling that melts on the tongue. It's a beloved treat throughout Italy, particularly in Southern regions where ricotta production is abundant.

Ingredients

• 200g (1⅔ cups) all-purpose flour
• 100g (3.5 oz) cold butter, cubed
• 50g (⅓ cup) granulated sugar
• 1 large egg yolk
• 5ml (1 teaspoon) salt
• 500g (17.6 oz) whole milk ricotta cheese
• 150g (¾ cup) granulated sugar
• 3 large eggs, separated
• 30ml (2 tablespoons) heavy cream
• 15ml (1 tablespoon) fresh lemon zest
• 30ml (2 tablespoons) fresh lemon juice
• 50g (⅓ cup) candied orange peel, finely chopped
• 50g (⅓ cup) candied citron or mixed peel, finely chopped
• 30g (3 tablespoons) golden raisins
• 5ml (1 teaspoon) vanilla extract
• 2.5ml (½ teaspoon) ground cinnamon

Instructions

1. Make the pastry crust by combining flour, cold cubed butter, 50g sugar, egg yolk, and salt in a food processor. Pulse until the mixture resembles coarse breadcrumbs, then add 15-30ml (1-2 tablespoons) of ice water until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 15 minutes.

2. Preheat your oven to 180°C (350°F). Roll out the chilled dough between two sheets of parchment paper to a thickness of 3mm (⅛ inch). Transfer to a 9-inch (23cm) springform pan, pressing gently into the bottom and up the sides. Prick the bottom with a fork and blind bake for 10 minutes until set but not colored. Remove and cool slightly.

3. In a large mixing bowl, combine ricotta cheese, 150g sugar, and heavy cream. Stir until smooth and well combined, breaking up any lumps of ricotta with the back of a spoon.

4. Add the egg yolks one at a time to the ricotta mixture, stirring well after each addition until fully incorporated. Stir in vanilla extract, lemon zest, and lemon juice.

5. Fold in the candied orange peel, candied citron, and golden raisins along with the ground cinnamon until evenly distributed throughout the filling.

6. In a separate clean bowl, whisk the egg whites to stiff peaks using an electric mixer, taking care to ensure no yolk reaches the whites. Gently fold the whipped egg whites into the ricotta mixture in two additions, using a spatula to maintain airiness—do not overmix.

7. Pour the filling into the partially baked crust, smoothing the top gently with an offset spatula. The filling should reach just below the rim of the springform pan.

8. Bake at 180°C (350°F) for 35-40 minutes until the filling is set but still has a slight wobble in the center when you gently shake the pan. The top should be lightly golden. Avoid overbaking, as the cake will continue to set as it cools.

9. Remove from the oven and allow the cheesecake to cool to room temperature in the pan on a wire rack for 30 minutes. Refrigerate for at least 4 hours or preferably overnight before removing from the springform and serving.

Substitutions

• Replace ricotta with an equal weight of mascarpone cheese mixed with 60ml (¼ cup) whole milk for a richer, creamier texture.
• Substitute candied fruits with 75g (½ cup) of crushed amaretti biscuits or blanched almonds for a nuttier variation.
• Use orange zest and juice in place of lemon for a different citrus note, maintaining the same measurements.
• Replace the egg white foam by folding in 120ml (½ cup) of whipped heavy cream for a denser, mousse-like filling.

Tips

• Do not open the oven door during baking, as sudden temperature changes can cause the delicate filling to crack or collapse.
• For the smoothest ricotta filling, press the cheese through a fine-mesh sieve before mixing if it appears grainy or overly wet.
• Candied fruits should be finely chopped and dry; pat them with paper towels if they feel sticky, to prevent them from sinking.
• Serve the cheesecake chilled for the best flavor and texture; Italian ricotta cheesecake is lighter and more delicate when cold rather than at room temperature.

Italian cheesecake differs fundamentally from its American cousin—it relies on ricotta cheese rather than cream cheese, resulting in a lighter, more delicate crumb. The addition of candied fruits and citrus reflects Southern Italian and Sicilian pastry traditions, where dried and candied ingredients have been prized for centuries due to their preservative qualities and festive appeal.

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