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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.

  • servings: 10




  • 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


  1. Step 1

    Preheat oven to 325 degrees. Set rack in the middle of the oven.

  2. Step 2

    Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.

  3. Step 3

    In a medium bowl, sift sugar and flour.

  4. Step 4

    In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.

  5. Step 5

    Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.

  6. Step 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. Step 7

    Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.

Martha Bakes, February 2011



Reviews (8)

  • 11 Feb, 2013

    italian famous dishes & cake
    please send me this recipes

  • 26 May, 2012

    Love it. I do us my free standing mixer to mix like a regular cheesecake,whip it up!. The taste is great and with a hint of orange to finish. Will make this one again and again.

  • 29 Oct, 2011

    So disappointed in texture - grainy. I think it might have been better made in a mixer and really whipped. Well, just another recipe that needs improvement

  • 24 Sep, 2011

    Delicious, easy, and different.

  • 2 Sep, 2011

    I've been trying to get a hold of my Grandmother's ricotta cheesecake recipe. No one in the family seems to have it, so I though I would try this. This is NOT my grandmother's recipe. Way to many eggs. Tasted like an egg cheesecake, not a ricotta cheesecake.

  • 22 Aug, 2011

    We've bake many cheesecake and thought we'd give the ricotta recipe a go. Mistake...the day after it cooled it was grainy and tasteless except for the orange rind. Complete waste of ingredients.

  • 19 Feb, 2011

    there is 16 ounces in a pound so two would be 32 ounces

  • 19 Feb, 2011

    How many ounces is 2 pounds of ricotta? The ricotta I found in tubs is measures in ounces.