Ricotta Cheesecake

Ricotta Cheesecake... the perfect Italian dessert for any occasion.


For 10 Person(s)

For the Crust:

  • 1 Egg
  • 2 ounces Oz - Milk
  • 2 ounces Oz - Butter
  • 2 ounces Oz - Sugar
  • 1 teaspoon Tsp - Baking powder
  • Flour- as much as needed to make a firm dough

For the Filling:

  • 2 pounds ricotta cheese
  • 6 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 tablespoon lemon zest
  • 1/2 tablespoon orange zest
  • 1 ounce orange juice


  1. Crust Preparations:
    • In a bowl add the egg, milk, butter, sugar and baking powder.
    • Completely mix these ingredients.
    • Begin adding flour to the mix and work well.
    • When all the ingredients are well amalgamated, move it to a flat surface and continue to work it with your hands until it reaches a firm consistency. Continue to add flower as needed.
    •  Flatten the dough by hand and then continue to flatten it into a round shape with a rolling pin.
    • Continue flattening the dough until you have a sheet of dough about 1/4 inch tick and about 15" in diameter.
    • Take a 9" springform pan, coat it with butter and then sprinkle some flour over the butter.
    • Lay the dough over the springform pan. Let any excess dough hang over the sides of the pan. Do not cut the excess yet.
  2. Filling Preparation:
    • In a large mixing bowl add all the ingredients for the filling.
    • With an electric mixer, mix all ingredients.
  3. Cake Preparation:
    • Pour the mixed filling into the baking pan.
    • With a sharp knife cut any excess crust dough.  Leave 1/2" of dough above surface of the filling.
    • Bake for 1 1/2 hours at 350F.
    • Garnish with confectioner sugar or any other topping you desire.

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Thursday, 14 December 2017
This was in fact a delicious ricotta cheesecake! The only variation I made was to substitute the or...
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- mlieggimantovano
Thursday, 14 December 2017
This was so easy to make and it was delicious..my family and friends just loved it - Var627