As you may have guessed from Tia’s Birthday Post, we are fans of Sweet Ricotta dishes. So, when I found this recipe a couple years back it was love at first bite! It is super easy to make, but it does take some time in the oven.

While baking, it will rise up to above the rim of the pan but don’t worry, it sinks back down to a reasonable height once it has cooled. This year I forgot to use a cookie sheet under it, which led to some dripping… and some smoking… which led to airing out the house. So make sure you put a cookie sheet under the pan, one mistake I won’t forget again! After cooking, turn off the oven and let the cake set in the warm oven (for at least 30 minutes) which allows the cheesecake to set and keeps it from splitting, before serving allow it to cool to room temperature. This is a great recipe to make ahead of time, if you do make it ahead leave it in the springform pan and cover after fully cooling and chill until you are ready to serve it, this helps it keep its form and protects it when its in the fridge.

This Ricotta Cheesecake has a hint of citrus flavor and isn’t as rich or dense as regular cream-cheese cheesecake. Be sure you use a whole-fat ricotta cheese, otherwise you may end up with too much moisture and the cake won’t set-up properly. We served it this past Easter with a Strawberry Rhubarb fruit puree, but the flavor combinations are endless! We hope you enjoy this as much as we do.

5.0 from 1 reviews
Ricotta Cheesecake
Prep time: 
Cook time: 
Total time: 
Yields: 8-10
 
Adapted from Rachael Ray's Italian Cheesecake.
Ingredients
  • 3 pounds whole fat ricotta cheese
  • 9 large eggs
  • 1 large orange, zested
  • 1 large orange, juiced
  • ¼ cup heavy cream
  • 2 tablespoons vanilla extract
  • 1½ cups granulated sugar
Instructions
  1. Preheat oven to 350°F. Butter a 9" springform pan and coat with corn starch (for gluten free) or flour and place it on a baking sheet.
  2. Using an electric mixer combine the ricotta, eggs and granulated sugar.
  3. Add orange zest and juice, heavy cream and vanilla extract, mixing until fully combined.
  4. Pour mixture into prepared pan and bake for 1½ hours.
  5. Turn off oven and let the cake rest inside the oven for at least 30 minutes.
  6. Let cool, then sprinkle with confectioners sugar before serving.