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Ricotta Cheesecake

John Barricelli makes an old family favorite, ricotta cheesecake.

  • Prep:
  • Total Time:
  • Yield: Serves 10
Ricotta Cheesecake

Source: Everyday Food - 1-4


  • Unsalted butter, softened for pan
  • Plain dried breadcrumbs, for pan
  • 1 cup golden raisins
  • 1/3 cup all-purpose flour
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 orange
  • 3 1/3 cups ricotta cheese, preferably whole-milk (2 containers, 15 ounces each)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 6 large eggs
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees. Butter a 9-inch springform pan, and dust with breadcrumbs, tapping out excess. In a small bowl, stir together raisins, flour, and zests; set aside.

  2. With an electric mixer, beat ricotta, sugar, and salt until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla. With mixer on low speed, add flour mixture, and beat just until smooth (don't overmix).

  3. Pour mixture into prepared pan; place on a rimmed baking sheet. Bake until cake is browned and jiggles only slightly when shaken, 60 to 70 minutes. Cool completely in pan; unmold to serve. Serve chilled or at room temperature.

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