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Authentic Italian Ricotta Cheesecake (Torta di Ricotta)

A thick slice of creamy Italian ricotta cheesecake recipe with a beautifully browned top, served on a white plate.
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Make a light, creamy, and flavorful Italian Ricotta Cheesecake, often called Torta di Ricotta. This recipe uses simple ingredients and results in a moist dessert perfect for any occasion.

Ingredients

Scale
  • 1 pound whole milk ricotta cheese, well-drained
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • Optional: 1/2 cup mini chocolate chips or candied citrus peel

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Lightly grease a 9-inch springform pan.
  2. If you want a crust, press 1 1/2 cups of crushed shortbread cookies mixed with 4 tablespoons of melted butter into the bottom of the prepared pan. Chill while you prepare the filling.
  3. In a large bowl, beat the drained ricotta cheese and granulated sugar together with an electric mixer until smooth. Scrape down the sides of the bowl.
  4. Add the eggs one at a time, mixing well after each addition until just combined. Do not overmix.
  5. Stir in the vanilla extract, lemon zest, lemon juice, flour, and salt until the batter is uniform.
  6. Gently whisk in the heavy cream until the batter is smooth. If using, fold in chocolate chips or candied peel.
  7. Pour the batter into the prepared springform pan.
  8. Bake for 50 to 60 minutes. The edges should be set, and the center should still have a slight jiggle when gently nudged.
  9. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  10. Remove the cheesecake from the oven and cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

  • Use high-quality, whole milk ricotta cheese for the best texture. Drain excess liquid by placing the ricotta in a fine-mesh sieve lined with cheesecloth over a bowl for at least 2 hours before starting.
  • To achieve a fluffy texture, avoid overbeating the eggs; mix only until incorporated.
  • For a traditional look, dust the top with powdered sugar before serving.

Nutrition

Find it online: https://hearthbite.com/italian-ricotta-cheesecake-recipe/