Ricotta Cheesecake

Prep Time:
20 mins
Total Time:
1 hrs 30 mins

This Ricotta Cheesecake—an Italian-style version of cheesecake—tastes much lighter than its cream-cheese counterpart.


  • Unsalted butter, softened, for pan

  • Plain dried breadcrumbs, for pan

  • 1 cup golden raisins

  • cup all-purpose flour

  • Finely grated zest of 1 lemon

  • Finely grated zest of 1 orange

  • 2 containers (15 ounces each) ricotta cheese, preferably whole-milk (3 ⅓ cups)

  • 1 cup sugar

  • ½ 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 (do not 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.

Cook's Notes

The cake can be refrigerated for up to three days; leave in pan, cool completely, and cover with plastic wrap. Unmold just before serving.

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