Recipes › Dessert › Torta di Ricotta Recipe

Torta di Ricotta Recipe

Recipe by Pedro M. A. Neves

Torta di ricotta is a classic Italian cheesecake made with creamy ricotta cheese, eggs, and candied fruits, baked in a buttery pastry crust. This traditional Sicilian dessert combines delicate sweetness with a light, custard-like filling that contrasts beautifully with the crisp pastry base. The result is an elegant, moist cake that has been enjoyed in Italian families for generations.

Ingredients

• 250g (9 oz) all-purpose flour
• 125g (4.4 oz) cold butter, cubed
• 50g (1.8 oz) granulated sugar
• 1 large egg yolk
• 5ml (1 tsp) salt
• 500g (17.6 oz) fresh ricotta cheese, well-drained
• 200g (7 oz) granulated sugar
• 3 large eggs
• 50g (1.8 oz) candied orange peel, finely chopped
• 50g (1.8 oz) candied citron or candied lemon peel, finely chopped
• 30g (1 oz) dark chocolate chips or small pieces
• 15ml (1 tbsp) orange zest
• 5ml (1 tsp) vanilla extract
• 2.5ml (½ tsp) ground cinnamon
• pinch of nutmeg
• 30ml (2 tbsp) whole milk

Instructions

1. Make the pastry dough by combining flour, cold butter cubes, 50g sugar, egg yolk, and salt in a food processor. Pulse until the mixture resembles coarse breadcrumbs, then add 30ml (2 tbsp) cold water and mix until just combined. Form into a disk, wrap in plastic, and refrigerate for 20 minutes.

2. Preheat the oven to 180°C (350°F). Roll out the chilled dough between two sheets of parchment paper to a 3mm thickness and transfer to a 23cm (9 inch) springform pan, pressing gently into the bottom and up the sides. Trim excess dough and prick the base with a fork.

3. Line the pastry crust with parchment paper and fill with ceramic pie weights or dried beans. Blind bake for 12 minutes until the edges are lightly golden, then remove the weights and parchment and bake for another 3 minutes.

4. While the crust bakes, prepare the filling by pressing the drained ricotta through a fine mesh sieve into a large bowl to ensure a smooth, lump-free texture.

5. In the ricotta bowl, add 200g sugar, eggs (one at a time, beating well after each addition), orange zest, vanilla extract, cinnamon, and nutmeg. Beat until the mixture is smooth and well-combined, about 3 minutes.

6. Fold in the chopped candied orange peel, candied citron, chocolate chips, and milk until evenly distributed throughout the filling.

7. Pour the filling into the partially baked crust, smoothing the top with a spatula.

8. Bake at 180°C (350°F) for 35-40 minutes until the filling is set but still slightly jiggly in the very center when gently shaken. The top should be lightly golden. The cake will continue to set as it cools.

9. Allow the torta to cool in the pan for 15 minutes, then transfer to a wire rack and cool completely to room temperature, about 2 hours. Refrigerate for at least 4 hours or overnight before slicing.

Substitutions

• Replace ricotta with mascarpone mixed with 50ml (3.4 tbsp) Greek yogurt for a slightly tangier flavor
• Substitute candied citrus peel with candied ginger or dried apricots, finely chopped
• Use gluten-free all-purpose flour in a 1:1 ratio for the pastry crust
• Replace chocolate chips with chopped pistachios or toasted pine nuts

Tips

• Drain the ricotta in a cheesecloth-lined strainer for at least 2 hours before use to remove excess moisture, ensuring a firm filling
• Bring all filling ingredients to room temperature before mixing to achieve a smooth, homogeneous batter without lumps
• The cake may crack slightly on top during baking; this is normal and expected, and will be less noticeable once cooled and dusted with powdered sugar

Torta di ricotta is particularly beloved in Sicily and Southern Italy, where ricotta production is a culinary tradition dating back centuries. The combination of ricotta, candied fruits, and spices reflects the island's historical influences from Arab, Norman, and Spanish cultures, making it a symbol of Sicilian pastry heritage.

You might also like

Torta Gianduia Piedmont Chocolate Cake Recipe

80 min · Dessert

Torta Paradiso Recipe

70 min · Dessert

Torta Sacher Italian Chocolate Cake Recipe

75 min · Dessert

Torta Setteveli Chocolate Cake Recipe

125 min · Dessert