Italian Ricotta Cheesecake

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

Italian Ricotta Cheesecake

Photo by kmad

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup sugar

  • cup all-purpose flour

  • 2

    pounds ricotta cheese, drained

  • 1

    teaspoon orange zest

  • 6


  • 1

    teaspoon vanilla extract

  • ¼

    teaspoon salt


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.


Facebook Conversations