Go Back

Sicilian Ricotta Cheese Cake

A creamy and citrus-infused cheesecake that embodies the essence of Italian baking, perfect for sharing with loved ones.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 1.5 cups ricotta cheese Use high-quality ricotta for best results.
  • 1 cup softened cream cheese Ensure that it is softened to prevent lumps.
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 1 tablespoon all-purpose flour Can substitute with gluten-free blend if desired.
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a large mixing bowl, combine the ricotta cheese and softened cream cheese until smooth.
  3. Add in the granulated sugar and mix until well combined.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Fold in the vanilla extract, lemon zest, and orange zest.
  6. Sprinkle in the flour and salt, stirring gently until just combined.
  7. Pour the batter into the prepared springform pan, spreading it evenly.
Baking
  1. Bake in the preheated oven for 45-50 minutes, or until the center is set and lightly golden.
  2. Remove from oven and allow to cool before refrigerating for at least 4 hours, preferably overnight.
Serving
  1. Slice the cake to reveal its creamy interior and serve chilled, optionally with fresh fruit or powdered sugar.

Notes

Store leftovers in the refrigerator for up to five days. Cover with plastic wrap or an airtight container to preserve freshness. Consider adding crushed pistachios or berry compote for variations.