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

Gallery

Read the full recipe after the video.

Recipe Summary

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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