Sicilian Ricotta Cheesecake

    1 hour 50 mins

    This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.

    157 people made this

    Serves: 12 

    • 900g ricotta cheese
    • 2/3 cup (140g) caster sugar
    • 1/3 cup (40g) plain flour
    • 6 eggs
    • 1/4 teaspoon ground cinnamon
    • 2 teaspoons orange zest
    • 2 teaspoons vanilla extract
    • 1/8 teaspoon salt

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat oven to 150 degrees C (300 degrees F). Set rack in the middle of the oven. Butter and flour a 24cm (9 1/2 inch) springform pan, and tap out excess flour.
    2. Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
    3. Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, 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 on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

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    Reviews in English (152)


    After some modifications this is a 5-star recipe. (1) Use whole milk ricotta cheese, drained (To drain ricotta cheese, wrap in a double layer of cheesecloth. Place in a colander and weigh down with a few cans. Allow to drain over a bowl in the refrigerator for 1 hour.); (2) Replace the the cinnamon, orange zest, vanilla extract and salt and add 1/3 cup of amaretto; (3) Use only 5 eggs; and, (4) I used a hand mixer instead of a spatula (much smoother!) Enjoy!  -  13 Oct 2007  (Review from Allrecipes US | Canada)


    PLEASE DON'T TAKE OUT THE ORANGE ZEST IN THIS RECIPE. I am first generation Bronx Italian and when I made this it tasted just like an authentic Italian cheesecake. True Italian cheesecakes have orange and lemon flavor to them. The only changes I made were as follows: I use 1 1/2 teaspoons orange zest, 1 teaspoon vanilla, and added 1 teaspoon lemon zest and 3 teaspoons of amaretto. I had to cook mine 1 and 3/4 hours. It came out perfect.  -  09 Jan 2009  (Review from Allrecipes US | Canada)


    This is a great recipe. As mentionned by others, lemons are better than oranges, 5 in stead of 6 eggs and watch not to overcook, 75min is good. The secret is the ricotta, avoid the cheap stuff for the best consistancy (I use Stelle brand). I'm not much of a cook and this cake ALWAYS works. To decorate, use marmelade as a light glaze and top with strands of orange or lemon peel. (The cake is already nice and golden...) Enjoy  -  10 Dec 2005  (Review from Allrecipes US | Canada)