Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Ricotta Cheesecake Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 5, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 30 mins Servings: 10 This Ricotta Cheesecake—an Italian-style version of cheesecake—tastes much lighter than its cream-cheese counterpart. Ingredients Unsalted butter, softened, for pan Plain dried breadcrumbs, for pan 1 cup golden raisins ⅓ 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 Directions 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. 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). 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. Rate it Print