Ricotta Cheesecake

Ricotta cheesecake is the lighter, more grown-up cousin of the American cream cheese version. It is delicate rather than dense, with a gentle grain and a flavour that lets the ricotta itself show through. It is the Italian torta di ricotta, and it is far less fussy to make.

Ricotta vs cream cheese

Ricotta is lower in fat than cream cheese, so a ricotta cheesecake is lighter and a little more fragile. Because it is grainy, it is best pressed through a sieve or blitzed briefly so the texture is even. The trade is worth it: you get a dessert with more nuance and less heaviness.

Ingredients (serves 8)

• 750 g ricotta, drained well
• 150 g caster sugar
• 3 eggs
• 2 tablespoons cornflour
• Zest of 1 lemon and 1 orange
• 1 teaspoon vanilla
• A pinch of salt
• Optional base: a thin pastry or crushed-biscuit crust, or bake it crustless

Method

1. Drain the ricotta in a sieve for an hour, then press it through the sieve or pulse briefly in a processor until smooth.
2. Beat the ricotta with the sugar, cornflour, zest, vanilla and salt.
3. Add the eggs one at a time, mixing just to combine.
4. Pour into a buttered and floured tin, or over a chilled crumb base.
5. Bake at 160°C / 320°F for 45–55 minutes, until set at the edges with a slight wobble in the centre.
6. Cool in the switched-off oven with the door ajar, then chill.

Draining matters

Ricotta sold in tubs often holds visible whey. If you skip draining, the cheesecake will be wet and may weep after baking. An hour in a sieve, or a few minutes pressed gently, is worth it.

Serving

This cake is lovely plain, dusted with icing sugar, or with a spoonful of macerated berries. It also pairs beautifully with a drizzle of honey and a few toasted pine nuts, echoing the ricotta’s savoury side.

See our guides to fresh cheeses and our classic cheesecake for contrast.