Rating: 4.31 stars
182 Ratings
  • 5 star values: 113
  • 4 star values: 38
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 9

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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

198 calories; protein 12.1g; carbohydrates 18.1g; fat 8.5g; cholesterol 116.5mg; sodium 154mg. Full Nutrition
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Reviews (149)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2007
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! :) Read More
(362)

Most helpful critical review

Rating: 3 stars
12/24/2006
Nix the Cinnamon orange zest and salt and add 1/3 cup of Amaretto. I use DiSoronno. It will need to cook about 10 to 15 minutes longer. This is how real Italian cheesecake is made! Bona Petit! Read More
(68)
182 Ratings
  • 5 star values: 113
  • 4 star values: 38
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 9
Rating: 5 stars
10/13/2007
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! :) Read More
(362)
Rating: 5 stars
01/09/2009
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. Read More
(347)
Rating: 5 stars
12/10/2005
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 Read More
(239)
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Rating: 5 stars
02/06/2004
My uncle use to made a ricotta cheesecake that I loved but I never got the recipe from him. I thought I would give this a try. I did leave out the orange zest cinnamon and reduced the vanilla. I then substituted approx. 3 tsp of Amaretto and it tasted just like my uncles recipe. It did take a littele longer to bake than stated but it was very easy to make. Read More
(119)
Rating: 5 stars
01/02/2004
An amazingly easy cake with a delicious flavor and smooth dense texture! Required NO prep time and is so simple a child could make. The best cheesecake I've ever made! Since I only had extra large eggs I used only five instead of the 6 the recipe calls for. I accidently cooked it too long but it didn't matter just a little browner top. Next time I'm going to try cooking it at a lower temp. and increasing the cooking time a bit. (I heard this was a good way to increase creaminess and avoid a browned top). The best part? I didn't have to wash a bunch of dishes after! The recipe requires only 1 bowl a rubber spatula and grater for the orange zest. I need more recipes like this! Read More
(90)
Rating: 5 stars
03/05/2007
Really good and easy. It isn't as creamy as a cream cheese cake because it's NOT! I used lemon zest instead of orange zest also. It took almost 2 hours to bake but rose nicely. I would strongly recommend a marmalade glaze. Take about 2/3 c. of good marmalade and 2 tsp. lemon juice and boil for a couple of minutes. Pour warm glaze over cooled cake and chill. Beautiful and yummy. Read More
(81)
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Rating: 3 stars
12/24/2006
Nix the Cinnamon orange zest and salt and add 1/3 cup of Amaretto. I use DiSoronno. It will need to cook about 10 to 15 minutes longer. This is how real Italian cheesecake is made! Bona Petit! Read More
(68)
Rating: 1 stars
11/27/2006
This recipe was truly awful. I'd give it zero stars if I could. I made it for Thanksgiving and not one person liked it. It was fairly bland and I even added some good pure orange extract along with the zest. The texture was the big turn off. It was very grainy, very unappetizing. I have worked as a product developer in the food industry for many years, I am a trained food taster, and a lover of all foods ethnic and otherwise, and I could not find anything to like about this cheesecake. Read More
(55)
Rating: 4 stars
12/01/2009
I am Sicilian born and have been looking for a good ricotta cake recipe. I made some major changes -adding a shell of shortcrust pastry and mascarpone topping. I made this cake for a group of choosy Italians and they loved it. My changes: a) Never bake and serve the same day. Must bake overnight and chill well before serving next day. b) Line cake tin with dessert shortcrust pastry (bottom and sides). Bake blind for 10 min then add ricotta mixture. Bake for 1 hr or until firm/golden. c) Use great quality ricotta and sieve first before adding ingredients. d) To ricotta mixture: Add rind of 1 lemon 3-4tablespoons amaretto tsp almond essence 1.5 tsp vanilla essence grated chocolate (to taste) 75 g crushed roasted hazelnuts. I separated the egg yolks which I mixed with the sugar essences and lemon/orange grind and folded into the ricotta. Next time I will add a little more caster sugar as the mixture can be a little low on sweetness. Whip egg whites and fold into ricotta. Once baked. Leave overnight in fridge. Next day coat with mascarpone topping.F) MASCARPONE TOPPING: Beat 250g mascarpone ( or 400g depending on size of cake) until smooth and add caster sugar to taste vanilla essence grated chocolate 2 tablespoons Tia maria lemon grind. Mix well. Coat cake top with mascarpone mixture. Grate some chocolate and sprinkle on top. Sprinkle more crushed hazelnuts for decoration. Chill well before serving until mascarpone is set (at least another 3 hours). Read More
(44)