Thursday, December 10, 2009

Ricotta Cheesecake

I love the very dense, heavy traditional New York Style cheesecake, but something lighter is a nice alternative. This cheesecake is amazingly easy to make, and yet it's really delicious and incredibly light.

I made a few changes to the recipe--I added a simple graham cracker crust, I used the juice of two lemons and left out the orange, and instead of vanilla and cinnamon I use almond extract. I also added a bit more sugar since several of the reviews I read mentioned that it needed to be sweeter. Oh, and I mixed it with a beater instead of by hand to make it smoother.

This is now Dave's favorite cheesecake, and I like that it takes so little time to make and is really a blank slate as far as flavoring goes. I'd love to make it with almond and maybe raspberry liqueur, topped with fresh berries in the summer. Or, maybe something peach-y.

Here is the original recipe from

Sicilian Ricotta Cheesecake

2 pounds ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons orange zest
2 teaspoons vanilla extract
1/8 teaspoon salt

Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.

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.

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.


  1. It looks so light and fluffy! Berries or peaches both sound like good ideas.

  2. I love light cheesecake, can you make us some when you come to visit??

  3. I Looooooove ricotta cheesecake but have yet to try to make it myself! That looks fabulous!

  4. I've only tried ricotta cheesecake once and it was really dry. This version looks much better!