Italian Ricotta Cheesecake Recipe
Italian ricotta cheesecake is a lighter, less dense alternative to American-style cheesecake, featuring creamy ricotta cheese infused with citrus zest and candied fruit. This traditional dessert from Southern Italy showcases the delicate flavor of fresh ricotta with subtle notes of orange and vanilla. The result is an elegant, authentic cheesecake that's perfect for special occasions.
Ingredients
- 500g (1 lb 2 oz) fresh whole milk ricotta cheese
- 200g (7 oz) granulated sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- Zest of 1 lemon (about 1 tablespoon)
- Zest of 1 orange (about 1 tablespoon)
- 75g (2.6 oz) candied orange peel, finely chopped
- 50g (1.75 oz) candied citron or lemon peel, finely chopped
- 40g (1.4 oz) pine nuts, lightly toasted
- 30g (1 oz) all-purpose flour
- 15ml (1 tablespoon) rum or sweet wine (optional)
- 3g (0.5 teaspoon) salt
- Butter and flour for the pan
- Powdered sugar for dusting
Instructions
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Preheat oven to 180°C (350°F). Butter a 23 cm (9 inch) round springform pan and dust the bottom and sides lightly with flour, tapping out excess.
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Press the ricotta cheese through a fine-mesh sieve into a large mixing bowl to remove any lumps and create a smooth, creamy base.
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In a separate bowl, whisk together the egg yolks with 150g of the sugar until pale and thick, approximately 3-4 minutes. Add vanilla extract, lemon zest, and orange zest, and whisk until combined.
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Gently fold the egg yolk mixture into the sieved ricotta using a rubber spatula with smooth, broad strokes until just combined. Add the rum if using, then fold in the candied peels and pine nuts.
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In a separate clean bowl, whip the egg whites with the salt until stiff peaks form. Gradually whisk in the remaining 50g sugar until glossy and firm, about 2 minutes.
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Carefully fold the egg white mixture into the ricotta mixture in two additions, using gentle strokes to maintain airiness and prevent deflating the whites.
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Dust the flour over the mixture and fold it in gently until just incorporated, taking care not to overmix.
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Pour the mixture into the prepared pan and smooth the top gently with an offset spatula. Place on a baking sheet.
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Bake for 40-45 minutes, until the top is golden and the center is set but still has a slight jiggle when gently shaken. The internal temperature should reach 70°C (158°F).
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Cool completely in the pan on a wire rack for at least 1 hour, then refrigerate for at least 4 hours or overnight before unmolding. Dust generously with powdered sugar just before serving.
Substitutions
- For dairy-free: substitute ricotta with 500g silken tofu blended smooth with 100ml coconut cream
- For gluten-free: replace all-purpose flour with cornstarch or rice flour in the same amount
- For lower alcohol or alcohol-free: omit the rum or replace with 15ml orange juice concentrate
- For nut-free: replace pine nuts with chopped toasted pistachios or omit entirely
Tips
- Use fresh, whole milk ricotta if possible; part-skim versions can result in a less creamy texture
- Do not open the oven door during baking, as temperature fluctuations can cause the cheesecake to crack
- The cheesecake continues to set as it cools; a slight jiggle in the center is normal and desired for a creamy consistency
- For the best flavor, allow the cheesecake to come to room temperature for 30 minutes before serving
Italian ricotta cheesecake, known as 'cheesecake italiana' or 'torta di ricotta', originates in Southern Italy and Sicily, where ricotta has been a staple ingredient for centuries. Unlike heavier American cheesecakes, this version celebrates the delicate, slightly grainy texture of fresh ricotta combined with citrus and candied fruits, reflecting the Mediterranean preference for lighter, brighter desserts.
Frequently Asked Questions
How long does Italian Ricotta Cheesecake Recipe take to make?
Italian Ricotta Cheesecake Recipe takes about 65 minutes total — 20 minutes of prep and 45 minutes of cooking — and makes 10 servings.
What can I substitute in Italian Ricotta Cheesecake Recipe?
You can adapt it easily: For dairy-free: substitute ricotta with 500g silken tofu blended smooth with 100ml coconut cream; For gluten-free: replace all-purpose flour with cornstarch or rice flour in the same amount; For lower alcohol or alcohol-free: omit the rum or replace with 15ml orange juice concentrate.
How should I store leftover Italian Ricotta Cheesecake Recipe?
Store leftovers covered in the refrigerator for up to 3 days.
How much protein is in Italian Ricotta Cheesecake Recipe?
Each serving of Italian Ricotta Cheesecake Recipe has about 11g of protein and 310 calories.
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