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Italian Ricotta Cheesecake


This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.

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Rate this recipe 4.3/5 (3 Votes)
Italian Ricotta Cheesecake 1 Picture


  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 2 pounds ricotta cheese, drained
  • 1 teaspoon orange zest
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


Servings 8


Step 1

1.Preheat oven to 325 degrees. Set rack in the middle of the oven.
2.Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.
3.In a medium bowl, sift sugar and flour.
4.In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.
5.Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.
6.Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean.
7.Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.


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