Italian Ricotta Cheesecake

382 Ratings
  • 5 52
  • 4 60
  • 3 147
  • 2 96
  • 1 27

This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.

Martha Bakes, Episode MBLB1002

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Read the full recipe after the video.

Recipe Summary test

Servings:
10
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Ingredients

Directions

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

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

  • In a medium bowl, sift sugar and flour.

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

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

  • 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.

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

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Reviews (15)

382 Ratings
  • 5 52
  • 4 60
  • 3 147
  • 2 96
  • 1 27
Martha Stewart Member
10/16/2019
I read all the reviews and was left thinking this might not be amazing. But so many of Martha Stewarts' recipes are my go-to recipes because they are so good, I trusted the recipe and went with it exactly. The result: just the right density, just the right creaminess and sweetness. This recipe is perfect. I love the lemon and orange citrus flavors, so refreshing after an Italian meal with an expresso. This is bookmarked with so many of Martha's recipes and on my go-to list for easy and awesome.
Martha Stewart Member
04/04/2019
Not exceptional but quite good and was very easy to make. I didn't have an 9" pan so I had to use my 10". Was not done after 1 hour, probably due to pan size, so I increased the temp to 350 and had to bake for another 20 min. I like that there's no cream cheese used (which makes desserts too salty for my taste and too heavy).
Martha Stewart Member
01/19/2019
Delicious! I make my own ricotta from lactose free milk and it is wonderful in the cheesecake
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Martha Stewart Member
01/16/2019
I made this cake for a friend’s birthday. I put fresh fruit and fruit glaze on top. I also added a cookie crumb bottom and a whipped cream and mascarpone layer to the top just under the fruit layer. I brought the cake to a restaurant and after i left the party the brthday girl gave a slice to some people at the next table.The next day i received a call from the folks that were given a taste. They begged me to make two of the same cakes for them!! I think i may have fund a way to make extra money!!
Martha Stewart Member
12/25/2018
Delish! I also found the texture right for a ricotta cheesecake. But the bake time is waaay off -- it took almost twice as much time... and that was after I cranked it up to 350 degrees for the last fifteen minutes. (I have a new Bosch oven, perfectly calibrated, double-checked w an oven thermometer... so def not my oven.) Maybe 325 CONVECTION?
Martha Stewart Member
02/22/2017
Looooovvvveeee It!
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Martha Stewart Member
10/25/2016
I made this two days ago, following the video instructions (which are slightly different to the written version). I ate some after refrigerating and initially I was disappointed - it was too eggy. But two days later in the fridge it has developed into something quite delicious. The lemon flavour has developed and the "egginess" has diminished. I have also found that you have to have it with strawberries to really make it sing. I used strawberries macerated in lemon juice and sugar. Lovely
Martha Stewart Member
02/11/2013
italian famous dishes & cake please send me this recipes
Martha Stewart Member
05/26/2012
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.
Martha Stewart Member
10/29/2011
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
Martha Stewart Member
09/24/2011
Delicious, easy, and different.
Martha Stewart Member
09/02/2011
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.
Martha Stewart Member
08/22/2011
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.
Martha Stewart Member
02/19/2011
there is 16 ounces in a pound so two would be 32 ounces
Martha Stewart Member
02/19/2011
How many ounces is 2 pounds of ricotta? The ricotta I found in tubs is measures in ounces.
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