Traditional recipes

Baked Ricotta Cake Recipe

Baked Ricotta Cake Recipe

This cake is fantastic because it lasts for ten days and the flavor gets better as the days go by. Well, that’s if it has a chance to…

Ingredients

  • 1 ½ cups ricotta
  • 4 eggs, separated
  • 2 tablespoons all-purpose flour
  • Grated zest and juice of 2 lemons
  • Scant 1 cup superfine sugar
  • Scant 1⁄3 cup (just over ½ stick) butter
  • 12 graham crackers, crushed

Directions

Preheat the oven to 350 degrees.

Place the ricotta in a bowl and mix in the yolks of the eggs, followed by the flour, lemon zest and juice, and superfine sugar. Mix well.

In a separate bowl, whisk the egg whites until they are stiff and fold them into the ricotta mixture.

Place a saucepan over low heat and melt the butter. Once the butter has melted, take the pan off the heat and stir in the crushed crackers.

Spoon the cracker mixture into a 10-inch springform pan and press it down using the back of the spoon to create the base.

Pour the lemon ricotta mixture over the base. Bake in the oven for 55 minutes. The top will be deeply golden. Cool, then slice and serve.


Italian ricotta cake

Light citrus cheesecakes are a common sight across Italy, where they are made with ricotta in place of cream cheese. The case also differs, made with sweet pastry instead of biscuit crumbs.

Preparation

Cooking

Skill level

Ingredients

  • 55 g (⅓ cup) sultanas
  • 80 ml (⅓ cup) marsala (see Note)
  • 250 g mascarpone
  • 1.2 kg fresh ricotta (see Note)
  • 150 g (⅔ cup) caster sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 orange, zested
  • 1 lemon, zested
  • 2 tbsp plain flour

Sweet shortcrust pastry

  • 350 g (2⅓ cups) plain flour
  • 100 g pure icing sugar, sifted, plus extra, to dust
  • 150 g cold unsalted butter, chopped
  • 1 egg, lightly beaten

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time 2 hours or overnight

Cooling time 5 hours or overnight

You'll need a 22 cm cake pan for this recipe.

Place sultanas in a bowl, cover with marsala and soak for 2 hours or overnight. Drain sultanas, reserving 1 tablespoon of marsala, and set aside.

To make pastry, place flour and icing sugar in a food processor and process to combine. Add butter and process until mixture resembles breadcrumbs, then add egg and process until dough just comes together. Shape into a disc, enclose in plastic wrap and refrigerate for 2 hours.

Roll out two-thirds of the pastry between 2 sheets of baking paper until 3 mm-thick and use to line the base of a 22 cm cake pan. Roll out remaining pastry until 3mm thick, cut into even pieces and use to line side of pan, pressing edges and base to seal. Refrigerate for 30 minutes.

Preheat oven to 160°C. Using an electric mixer, beat mascarpone and ricotta until just smooth. Add sugar and beat to combine. Add eggs, one at a time, beating well after each addition. Add vanilla, orange zest, lemon zest and flour, and beat until just combined. Fold in sultanas and reserved marsala. Pour into pastry-lined cake pan and bake for 1 hour or until just set. Turn off oven and allow cake to cool completely in the oven with the door held slightly ajar with a wooden spoon. Remove from oven and refrigerate for at least 4 hours or overnight until cold. Dust cake with extra icing sugar, to serve.

Notes
• Marsala is a Sicilian fortified wine available from bottle shops.
• Fresh ricotta is available from the deli section of supermarkets and delis.


In a medium bowl, combine the flour, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the the butter and sugar.

Cream on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides as necessary.

Add the eggs one at a time, stopping to scrape down the sides of the bowl between each addition.

Beat in the vanilla (don’t worry if the batter looks curdled).

Mix on medium-low speed until incorporated.

Scrape down the sides of the bowl and add the dry ingredients in one addition.

Mix on low speed until just combined.

Remove the bowl from the mixer and add the chocolate chips.

Using a rubber spatula, fold the chocolate chips into the batter until they are evenly dispersed, making sure to scrape the very bottom of the bowl. (You’ll notice that the ricotta cheese gives the batter a slightly grainy texture.)

Transfer the batter to the prepared pan, and use an offset spatula to smooth and level out the top.

Bake the cake for 50 to 55 minutes, until completely set and golden brown on top. Place the pan on a cooling rack for 15 minutes.

Run a thin knife around the edges of the pan to loosen the cake, if necessary, then remove the ring of the springform pan.

Let the cake cool completely on the rack before cutting. Enjoy!


Pasticceria Papa Ricotta Cheesecake | A Replica

Ingredients

For the Cheesecake Pastry:

  • 100 g butter softened
  • 1/4 cup caster sugar or unrefined golden caster sugar
  • 1 egg
  • 1/4 cup fresh cream
  • 2 cups plain flour
  • 3 tsp baking powder
  • extra butter and flour for prepping the tin

For the Ricotta Cheesecake Filling (at room temperature):

  • 2 eggs
  • 1/8 cup caster sugar or unrefined golden caster sugar such as Billington's
  • 250 g full fat cream cheese (I used Philadelphia)
  • 1/8 cup caster sugar or unrefined golden caster sugar such as Billington's
  • 1 tsp vanilla extract
  • 1/4 cup full fat fresh cream
  • 500 g full fat ricotta

To serve:

Instructions

To make the Cheesecake Pastry:

In the meantime prepare the Ricotta Cheesecake Filling:

To assemble the Pasticceria Papa Ricotta Cheesecake:

To bake the Pasticceria Papa Ricotta Cheesecake:

To serve:

Notes

Tried this recipe? Mention @wholesomecook or tag #wholesomecook

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Martyna @ Wholesome Cook

145 comments

Oh my God! You have totally outdone yourself and made my day… THAT is the best cheesecake ever – so going to try this tonight!

WOW WOW WOW! you are a genius Martyna. I’ve seen other attempts at making the cake but yours complete with the pastry lid is truly the best. Thank you so much for all your hard work in making this. I am sure you had some delicious times doing so.

Holy Cow, M!! I’d be still on egg carton #45 trying to get this right. Well done! That cheesecake looks amazing.

Thanks Maureen, although I doubt you’d need that many eggs. You are a super talented cook! I believe in you!

That looks fantastic Martyna and thank you for the shoutout and kind words. I would give anything for a slice of your cake right now :D

Sounds like this cheesecake is something we can’t miss, and your replica version is all I can get for people oversea like me. I also learned your interesting technique to take pictures of cake/cheesecake. Very beautiful….

Wow that thing looks amazing, I love your recipe and your photos! Youve outdone yourself

Another great reason to visit Syndey. I think that looks like my cheesecake heaven. Amazing.

Oh my goodness. This is magnificent.

Hav just made this magnificent recipe BUT had a hell of a time with the pastry. I think chilling the pastry would have been better. Also what flour did U use?

Hi Janet, I used plain flour and made sure to work on a cold surface (granite benchtop but you could use glass cutting board) between 2 sheets of baking paper. You could chill the pastry, wrapped in a plastic bag for no longer than 10 minutes to help it be less sticky.

Oh my goodness! That looks so gorgeous! Well done, Martyna congrats on your successful breakthrough! Oh, and thank you for sharing your hard-won recipe with us!

I’m a little embarrassed to say I’m yet to try the cheesecake at Pasticceria Papa. I only hear great things. I’m more inclined to try yours as it looks incredible! Great work!

I am so impressed that you tried this three times! I don’t know if I have that sort of patience. Like John, I’ve also not yet tried the cheesecake at Pasticceria Papa. Yours looks spectacular!

Whoa Martyna! That cheesecake is seriously evil… Well done on conquering the recipe though. I can’t wait to make it for my family, I’m sure it’ll go before I get a piece!

This looks divine. Congrats on perfecting the recipe. I recently baked a salted caramel cheesecake with wraparound pastry, so I know how hard that is to perfect. Great photos too!

Thanks Amy, your cheesecake sounds good too… is the recipe on your blog?

I was very fortuntate to actually sample a piece of this cheesecake. It truly is one of the best cheesecakes I’ve ever eaten. A perfect balance of ricotta cheese, pastry and the subtle tase of cinnamon is just perfect. I will definitely try and make this myself!

Oh my gosh! This cheesecake is gorgeous! I can see add some berries to it! It looks scrumptious!!

I tried making the cake and I have the following comments:

1. No issues with the baking and or look of the final product
2. Pastry actually tastes nice but not like Papas. Note make sure you join the top to sides properly casue it puffs up and disconnects from the sides in oven if you dont
3. Filling is nothing like Papas. Papa must have different ingredients.
4. Not sure what to do with this following step. i.e when to add it back in witht he rest. Was a bit confused by the step.
1.Place eggs and ⅛ cup caster sugar in a mixer bowl and beat on high speed until pale and fluffy. Set aside.
If the filling is changed it will be a nice cake and kinda similar. Good attempt though.
Thanks

Thank you for baking it! I’ve fixed #4 now, thank you for pointing it out. Now, I have a feeling you know the secret recipe… Do you have any pointers as to how the filling could be improved? As with all replicas, they can never be the real thing, but I must say, I am quite happy with this one and based on comments I’ve received from those who have tried the 3rd attempt I may be close.

Wow. this cheesecake looks very delish!! and thanks for the recipe :)

I have had the very same cheesecake from Papa’s, so it is great to have the recipe. Yours looks even better than the original. Never thought the wraparound pastry would be as easy as it is to do.

Here I go tonight is the night to replicate that cheese cake we all have grown to love,I’m so grateful to have found your recipe,I wish you were here with us tonight to prepare it but your not ,I’m going to enjoy this and I’ll let you now how it turns out martyna.

AMAZING. You know what they say, 3rd time’s a charm! I can’t wait to give this a go.

Attempted this cake today!! It looks like a real replica however the filling isn’t as sweet as papa’s.

Hi Stef, thanks for the comment – glad you liked the cake. As for the sweetness I’m not a big sweet tooth so that’s probably why I went lighter on sugar in my recipe. Feel free to add a little extra to yours next time.
Martyna

I found the longer I left it the more the taste intensified!! Day 2 and 3 tasted better then day one! :) I’m addicted

Hey, is the flour you use for the pastry plain flour?

Hi Charlie,
Yes, it is plain flour. I have updated the recipe now accordingly.
Thanks,
Martyna

Hi Martyna,
the ricotta filling looks devine. If i wanted to make a almond crust instead of your lovely pastry (too difficult for me) would i still cook the cake the same?

Hi just wondering if I can use vanilla bean paste instead of vanilla extract? Will it work with the recipe or does it need to be more liquid?

Hi Jacqueline, yes you can it doesn’t really matter which you use, as long as it’s the real stuff! :-)

Oh great thanks for that! Also haha sorry for asking more questions but what type of cream did you use? Pure cream of double cream?

I made this recipe and the comments were amazing. For instance, better than Papas. I could have eaten all of the filling before putting it in the cake. So yummy. I added nutmeg to the filling. It was a nice touch however I did add slightly too much. My only criticism is that the cake is too small. I wish it made a much bigger cake for special occasions. I might try and adjust the recipe and cooking time for a bigger cake for the next family occasion. Thanks so much.

Thanks for the recipe! Decided to make this a few weeks ago. Pastry was amazing and flavoursome. Filling had an amazing creamy and soft texture which I have never been able to achieve before, however lacked sweetness and flavour. I made it a second time round, added more sugar and some alcohol and also used mascarpone in place of the cream cheese. Texture wasn’t as great as the first try, BUT the filling tasted AMAZING! 3rd time lucky I guess. Will use cream cheese and add the extra sugar and alcohol ) determined to nail this one!

Hi Rena, glad to hear you liked the cheesecake and experimented a little to make it perfect for what you were after. As for me, I have a very sensitive sugar radar and dont like using as much as others – hence probably why you felt the need to add more :)

Hi there, i just made your recipe, with a few changes, i switched the cream cheese for mascarpone, i think that it would taste more italian ) also, i put the cake upside down, cause the upper crust wasnt brown enough, and looks perfect! now i just how to wait, thank you so much for sharing i have been hunting this kind of recipe long time ago, greetings from mexico :)

Just made it! Looking forward to tasting it tomorrow…. at family easter dinner (with the whole ext family who love baked ricotta cheesecakes OH O) Silly question but do you leave it in the tin over night until serving?
Didnt really brown on top but I still took it out at 45 mins incase it over cooked (I also used the italian flour 00 )

Happy Easter! No question is silly. Yes, I leave the cake in the tin – while warm it needs to be held in shape by the tin until it cools down. I’d cover it with some baking paper or foul though as it could dry out. Enjoy :-)

i’m looking forward to making this based on the comments. I hope it turns out as fantastic as it has for everyone else. Just one question, the sugar you use for the cheesecake pastry, is that white sugar?

Hi Diane, sorry, it’s caster sugar or you could use white sugar too – I’ve updated the recipe. Hope it turns out for you, it’s an amazing cake!

Hi i have been looking for a recipe for this for ages. I have made it 2wice once i did it as is and the second did use mascarpone instead of the cream cheese, I preferred the first time as it didn’t sink because the second time the cake sunk deeply which wasn’t a problem. I just feel the filling is not quiet there i feel it should be creamer and not so coarse if I nail it i will share. Very nice though and very close.

Hi Martyna, I have tried the ricotta cheesecake from Papa’s and it has a distinct taste of sweetened condensed milk so I will be adding to this to my attemt at your recipe, I’ll let you know how I get on :) Pete N from Perth

Hi Pete, that’s a good pick up on your part. Still I’ve found the cheesecake to be less sweeet than others. Looking forward to hearing how it turns out!

Hi Martyna,
Have you tried this recipe with mascarpone cheese instead of Philadelphia cheese?

Hi Flora,
No I haven’t. Have you? It might work too and I guess would be a touch more Italian that way.

Want to attempt this a second time and would love to know how the condensed milk would work and how much you would use in this recipe??

Hi Selene, I haven’t tried the sweetened condensed milk (too sugary for me), but I have a feeling that you could swap the fresh cream for the same amount of sweetened condensed milk and see how you get on from there… Good luck! Let me know too :-)

Good tip! Thanks. .. will let you know :)

I saw “your” cheesecake done by Adobo Down Under and was curious… What a great recipe and it looks delicious. I love your reverse-engineering! Well done.

Thank you :-) Ive made it a number of times since, and every time it’s perfect! I was drooling all over Anna’s photos – our house is all packed up for an impending move so I can’t even bake…

Hi Martyna! The recipe looks amazing! I just want to know how many servings it will make?

Hi Constance, it serves 8-10, you could probably squeeze out 12 serves out of it, but I’m sure there’d be requests for extras!

I tried making this tonight and had a very difficult time with the lid, I wasnt able to knead it into the sides before it all fell apart. Could you make a explain the assembling part a little better for me?

I’m sorry to hear that! If you are unable to place big pastry strips around the tin, you could just take smaller pieces and press them into the sides, overlapping a little. Or try chilling the strips in the fridge longer? Let me know if you need more detailed info..

Hi Martyna, I feel like I’ve found the holy grail of cheesecake recipes with finding your recipie. I think I’ve tried every Ricotta cheesecake in Sydney and Papa’s is the best by far so to find your recipe makes me so very excited and can’t wait to make it, thanks! Just one question though, can this cheesecake be eaten warm after baking or MUST it be chilled first? Just that ones Ive had from Papas always taste like just baked. Thanks :)

I’m not sure you could cut it when warm as it feels wobbly inside… I know what you mean about it being so fresh, and for the most part that sensation is replicated in this replica :-)

GUESS WHAT! Papa’s has changed their recipe, just tasted it yesterday, the filling is a lot creamier than before just thought I would share this with you all.

Thanks Carla. I will have to try a slice from my local cafe… Looking forward to it actually!

Just served this cheesecake and it was a great hit. Pastry was easy to make and filling was light and fluffy. Served it with blueberries for some sweetness. Will definitely make it again! Thank you!

Hi Martyna,
Would you mind if I convert your recipe for use with a Thermomix and post it on the Thermomix recipe community? I would put a reference to you. It is a fabulous recipe and just like I remember it.

Hi Fran, not at all – sharing is a good thing, thank you!

Martyna, THANK YOU! I’m so looking forward to having a crack at this recipe. Fran, I was wondering if you were able to convert this recipe for the Thermomix and if you have posted it on the Thermomix recipe community, I had a look there and couldn’t see it.

It’s a work in progress Elizabeth. I will give it another go this week. I must say my husband will be pleased. I need to remember to take photos. Both attempts have been very good. Will post here again when I have done it. Fran

Thanks Fran. I totally understand! Thank you for all of your efforts.

Hi Elizabeth, Please let me know if anything isn’t clear or incorrect. I’m sure it can be improved.
Cheers,
Fran

Thank you Fran. Will try it on the weekend.

Martyna you are an angel for going us this recipe!
Made it last night and am so impressed with the ease it comes together.
Tasted it just now and….oh my God. Beautiful!! Devine.
Mine did crack on top but settled a little on chilling. About to whip up a little strawberry sauce for my dear one as he likes the sweet stuff!!
Well done girl. Perfection.

[…] I mentioned earlier for their winning entries. Kate, these photos are inspired by yours! PS the Ricotta Cheesecake came second in the recipe comp – thanks to everyone who voted. Stoked about […]

Hi.
This looks fantastic! I’m thinking about making this for my Mum’s birthday but she lives in the country for I’m heading up Friday to eat on Saturday. Is it absolutely essential to cool overnight? What if I make it early on Saturday morning and it sits in the fridge all day?
Thanks!

Hi Erin, I think it should be fine to make it in the morning then let it chill in the fridge just during the day (6-8 hours should be sufficient time for this). Let us all know how it goes. :-)

PS and happy birthday to your Mum!

Thanks Martyna! I was really hoping you’d say that because I am dying to cook this!

OMG! I love Papa’s Baked Ricotta Cheesecake and now to stumble across a replica recipe of my favourite cake…awesome! :) Thanks so much for perfecting the recipe & sharing this, Martyna! I am definitely going to give it a go real soon….I have fresh ricotta, ready to go! Let’s see how it turns out! Can’t wait to try it out! :)

I Love the papa version but have been disapointed with it in store of late – can’t wait to try this with a equally besotted baking friend to see how we fare..

[…] somebody say cheesecake? I’m a fan! Whether it’s a replica of Sydney’s best baked ricotta or baked sugar-free yoghurt cake, I love them all. Today’s recipe for a No Bake Yoghurt […]

Mines in the oven I have done baked Ricotta cheese cakes before, so I thought I would yours, can’t wait to taste… love Pappa’s but could not get their as only 3 days till christamas … so this is going to be our dessert.

Pastry a bit difficult today since its 30c heat in sydney did re-fridgerate it but warm once you got it out & had to work quickly so top not as smooth as I could get but dusting will hide any blemishes

Need to add more sugar next time all comments were positive but needs to be more sweeter texture & pastry was perfect

I’m quite a novice at baking and had a go at this and not a bad attempt. Some comments/questions.
1. Filling did not seem as light as I expected. Perhaps I was too impatient with the mixing. Approximately how long do you mix/beat each step ?
2. I was confused as to which attachment would be best (I was using a Sunbeam K-mix). What do you use ?
3. After overnight refrigeration crust was a little too firm (in my opinion). Is it generally supposed to be quite firm.
4. Ever thought about making a video (or even photos) of the process and posting ?

After much drooling over your photos I decided to give this a try recently. It was a wonderful and relatively simple recipe to follow and the final product was absolutely delicious – just like the original Papa’s Ricotta Cheesecake!! Next time I think I will add a little bit more sugar to the filling, but I loved the spongey pastry. Great job! Thank you for sharing this recipe, I loved it and received lots of praise on how yummy and light it was! Will definitely give it a try again :).

Hi guys,
I have just made this recipe and whilst it tuned out well if I may add a few tips they would be 50g to 100g more butter to the pastry and chill it for 45 min and make the filling to 750g of ricotta adjusting the recipe and the dusting for the top would be 1part Dutch Cinnamon and 2 parts icing sugar. I love the recipe that you have arrived to and it is best served chilled it is very close to papas. The pastry is great and having sampled several of the originals it is so close and the filling is also close I would like to try some lemon rind/juice to pop it but my hat is off to you and many thanks, I now don’t have to drive an hour to Sydney to have this.

Hi Chopper, thanks for the tips and your comment! :-) I will add a comment to the post pointing to your and some of the other comments with good tips. Have a great day!

I have had a wonderful cheesecake from a shop at Haberfield in Sydney to die for. I don’t know if that is Papa’s but my family love it. I have them all coming for Easter and am going to surprise them with yours. Here’s hoping it’s as successful as everyone else’s has been on this page. Can’t wait to make it. Thanks for the recipe.

There are two italian patisseries in Haberfield, so it could have been either. Now one point to note, and mentioned in a couple of the reviews, is that the cheesecake is on the less sweeter side. You can add another 1/4 cup sugar or a few stevia drops for extra sweetness. Enjoy and Happy Easter!

I have spoken to my daughter who buys the cheesecake from Haberfield and it is from papa’s. I will be making it this weekend for the family when they visit and will be waiting for my son in law’s reaction as he loves the papa’s one. I will add the extra sugar as you mentioned. Have a lovely Easter.

[…] the recipe so I have made a few changes/adaptations to the original (which can be found here at The Wholesome Cook’s Blog). Overall, this cake is beautifully moist and creamy and the Nutella hit is subtle and well […]

I made this one before and it was fabulous. Planning on making it again tonight. However the cooling steps tripped me up as I interpreted ‘cider with foil and transfer to cooling rack’ as ‘remove from tin, cover with foil and transfer to cooling rack’ and I cracked my pastry as it was still too warm to manoeuvre. I figured if it were meant to be cooled in the tin it would have specified to cool in tin. But anyway learnt my lesson and will cover the top of the tin with foil then cling wrap and refrigerate in tin and not remove until ready to serve. I’m just concerned the pastry will go soggy in contact with cold metal for so long

Hi Jaqueline, I think it will be fine… I will ensure to amend those instructions to be clearer. Thanks for the tip.

Hi Martyna! I live in Haberfield, just moments from Papa’s and have done for over a decade now, so I know these cakes intimately haha. I decided to try your recipe out and I must say it’s very close indeed, especially the pastry – that is absolutely spot on so excellent tastebud memory matching that with your failproof slice pastry! I can also say that the pastry worked fine for me but you need to work quickly and keep surfaces, implements and hands cold (my mother always taught me to run my hands under cold water before handling the pastry). I put my silicone pastry matt in the freezer also and used a cold wine bottle to roll out the pastry.

I have posted some images of how mine turned out here:



I prefer less icing sugar and I also added a small amount of freshly grated nutmeg to the top which tasted great. I think that Papa’s probably add a layer of cinnamon and then use a shaped piece of card when they add the icing sugar layer, to achieve the star pattern with the cinnamon showing through the spots the card covers.

A number of friends tried this and they were amazed at how good it was and 2 of them who are big fans of Papa’s ricotta cake and visit the area just for this reason, said they could never tell the difference.

My only comment to enhance your instructions, would be to indicate a thickness for the pastry base and top as cutting it in thirds didn’t work well for me – the base and top were too thick (compared w Papa’s) and I had too little pastry left for the sides which as a result I had to make thinner than your suggestion (which I note is true to Papa’s thickness as per the photos of your brilliant cake). Also, as a result of this it’s evident in my photos that the sides didn’t stick as well to the top. But it still held up nicely when cooked.

Either that, or I’d suggest making 1.5 x the amount of pastry and discard what you don’t use.


Ricotta cheesecake recipe with ricotta cheese

Ricotta cheesecake with ricotta cheese, heavy cream, and lemon.

Total Time 3 hours 25 minutes

Ingredients

For the shorcrust:

  • 5.3 oz 0 flour 150 gr or 1 cup + 2 tablespoons + 1 teaspoon
  • 2.7 oz butter (fridge-cold) 75 gr or 1/2 cup + 1 tablespoon + 1 teaspoon
  • 1 teaspoon honey
  • 2.7 oz confectionary sugar 75 gr or 1/4 cup + 6 tablespoons
  • 1.5 yolks or 1 from a large egg
  • 1 pinch sea salt
  • 1 teaspoon vanilla extract

For the filling:

  • 8.8 oz ricotta cheese 250 gr
  • 1/2 cup sugar
  • 3 egg yolks
  • 1/4 cup heavy cream
  • 2.5 tablespoons cornstarch
  • 1 pinch sea salt
  • the lemon and zest of 1/2 lemon

Instructions

For the shortcrust

Place butter (cut in pieces), sugar and honey in the stand mixer and mix, (low/medium speed – kneading hook on) for a minute or less.

Add the vanilla extract and the lemon zest to the bowl. Again, mix a few seconds.

Mix the ingredients for a few seconds, just the time to get a dough that won’t stick to your hands.

For the filling

To finish the ricotta cheesecake pie


A One-Bowl Recipe

This Italian lemon ricotta cake is a one-bowl kind of recipe, no fancy tools needed. It’s the kind of cake a French person would actually make at home.

In general, the French tend not to bake too much because they can easily get the best desserts at their local patisserie.

On occasion, however, they do like to bake something from scratch at home.

A one-bowl recipe like this could easily fit the bill and satisfy the needs of a French person for a simple, delicious dessert that requires only basic ingredients.

It also comes together pretty quickly, which is always nice when you’re looking for a dessert that’s not only effortless but quick too.

I typically make this cake in a 6″ cake pan, but you can make a more shallow cake in an 8″ pan or double the recipe ingredients if you still want the height but want to use a larger pan.

I just find the 6″ pan a comfortable size for a quick dessert I can manage without a handful of guests over.

Does ricotta cake need to be refrigerated?

This cake does not need to be refrigerated. You can leave this cake out at room temperature for a couple of days. Like many other cake recipes, you should probably refrigerate the cake after a couple of days to preserve its freshness.

Can you freeze a ricotta cake?

If you want to freeze the ricotta cake, flip the cake out of the pan while it’s warm and wrap it tightly in plastic wrap. Then wrap the entire cake in foil and set in the freezer.

You can thaw the cake in the fridge overnight and then set it out on the counter to come to room temperature when you’re ready to serve.

Does refrigerating a cake dry it out?

Refrigerating a cake will always dry a cake out, which is why it’s always optimal to leave a counter-friendly cake like this out when possible.

That said, you can prevent how dry your cake gets by wrapping the cake well in plastic wrap while it’s still warm if you do choose to refrigerate it.

How long does fresh ricotta last?

Fresh ricotta typically lasts one to two weeks. After a couple of weeks, you’ll definitely want to toss the ricotta to be on the safe side.

Notes to Jot Down Before Baking

  • With one-bowl recipes, it can be tempting to over-stir the batter. Instead, stir everything just until they’re all mixed together and no longer. You’ll end up with a lighter cake.
  • For easy removal of your cake, grease your pan well with softened butter or baking spray and consider lining the bottom of the pan with a sheet of parchment paper cut to fit the pan.
  • While the apple amount is minimal in this recipe, it is important for proper moisture in your cake, so don’t skip it! Some readers have reported that subbing in 1/2 cup of unsweetened applesauce works too.
  • If you want to turn this into a gluten-free lemon ricotta cake recipe, then you can substitute almond flour for the all-purpose flour. Just note that you will want to reduce the oven temperature to 375°F or even 350°F as baked goods made with almond flour tend to brown a little quicker. Test for readiness using a toothpick inserted in the center.
  • For extra lemon flavor, you can try adding lemon extract (I would use 1/4 tsp – 1/2 tsp for the recipe below). Be careful with adding lemon juice as it can cause slight curdling of the batter.

Want to make your own homemade ricotta for this recipe and more? You won’t believe how easy it is! All you need is some milk, heavy cream, salt, and vinegar!


1. Line a strainer with a kitchen cloth (such as a Chux) and place over a bowl. Add the ricotta and place in the fridge overnight to strain any whey from the cheese.

2. Preheat the oven to 150C fan-forced (170C conventional).

3. Place the tomatoes on a baking tray lined with baking paper and drizzle with the olive oil. Roast for 90 minutes. They will be very soft and have rather dark spots on the skin. Scrape everything from the tray into a medium-sized saucepan. Add the sugar and cook for 15 minutes or until you get a jam-like consistency. Don't over stir your tomatoes – getting large uneven chunks is part of the festive fun. Season generously with salt and pepper.

4. Increase the oven temperature to 165C fan-forced (185C conventonal). Line the base of an 8cm high-sided 18cm-round loose-bottomed cake tin with baking paper, then brush the sides with oil.

5. Combine the ricotta, eggs, parmesan, herbs and garlic in a bowl.

6. Spoon half the ricotta mixture into the cake tin. Add one cup of the jammy tomatoes and gently spread them across the top. Add the remaining ricotta mixture and smooth the top with the back of a spoon.

7. Cook in the oven for 45 minutes, up to an hour. At the 45-minute mark give it a gentle jiggle – you want to be able to lightly wobble the tin without any movement. Pull out after 1 hour.

8. Cool the baked ricotta in the tin. Using a knife, gently run around the inside of the tin and carefully remove from the tin. I keep the baked ricotta on the cake base and transfer it directly to a serving platter. You could try to transfer it, but it is rather delicate and it's just easy to transfer on the tin base.

9. Arrange the rosemary around the base of the ricotta. Top the ricotta with the olives, chilli and fresh herbs. Season again with salt and pepper and serve.

Tip: I've upped the quantity of jammy tomatoes here – they are so useful on anything and everything far beyond this number, from your morning toast to a bowl of pasta or a cheese platter or on those days when you stare at the ham (should you be eating any this Christmas) and wonder just what and how you will make yet another ham sandwich.


How to Make Almond Ricotta Cake

This recipe has simple ingredients and is easy to make. However, there is one key step that can’t be missed. Read along to see how to master this recipe.

Firstly, grease a 9-inch standard springform pan with butter. Dust with powdered sugar and tap out any excess sugar. Set aside. In a medium bowl whisk together the flour, baking powder, and salt. Set aside.

Next, you will need to cream together the softened butter, sugar, and ricotta cheese. You can use a stand up mixer or handheld electric mixer for this.

Now, here’s the important part: Be sure to cream together the butter, sugar, and ricotta for 5 minutes before adding the rest of the ingredients. You need to whip the ricotta for this recipe so that you don’t end up with a dense, flat cake.

Then, beat in the eggs and almond extract. Add in the flour mixture and the finely chopped almonds. I like to use my hand blender’s mini food processor attachment for this. You could use your regular food processor or chop the almonds with a sharp kitchen knife.

Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Cool the cake in the pan for 10 minutes before removing the springform and cooling completely on a wire baking rack.

Easy Almond Ricotta Cake Topping

I like to keep the topping of this cake simple. Once cooled, just add a handful of sliced almonds the top of the cake. (You could also use these almonds for the cake batter, just finely chop before adding.)

Place the powdered sugar in a mini strainer and dust over the top of the cake. To do this, just slightly shake or tap the sugar until the top of the cake is covered.

You can make this cake up to a week in advance. Just store in an airtight container in the refrigerator. Great served cold or at room temperature.

Love Italian desserts, be sure to sign up for the newsletter below. Also, check out my other fan favorites like Limoncello Ricotta Cake and the perfect cookie Italian Thumbprint Cookies.


Baked Ricotta

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Ricotta baked with cheese and herbs is a fast, simple appetizer ideal for entertaining. Serve it alongside cured meats and crostini or crackers. Since the ricotta is the star here, be sure to use good-quality or homemade cheese for the best flavor and texture.

Tips for Christmas

Instructions

  1. 1 Heat the oven to 300°F and arrange a rack in the middle. Lightly coat a 2-cup baking dish with olive oil set aside.
  2. 2 Place ricotta, 1/4 cup plus 2 tablespoons of the Pecorino Romano, and the oregano in a medium bowl and stir to combine. Taste and season with salt and pepper as needed.
  3. 3 Transfer mixture to the prepared baking dish, sprinkle with the remaining 2 tablespoons Pecorino Romano, and drizzle with olive oil. Bake until heated through and the Pecorino Romano on top is melted, about 30 minutes. Serve warm with toasted bread or crostini.

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Food52 cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of a perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Bklyn ricotta was flawless in every way. Amanda and Merrill were filmed in Bklyn Larder, a great New York store where you can find Salvatore ricotta cheese. Read our profile of Salvatore Bklyn, get our best ricotta recipes, and discover the differences between ricotta and cottage cheese.

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Recipe FAQs

bsolutely - the cream does not contain any ingredients with gluten and the biscuits used to make the crust can be substituted with your choice of gluten-free biscuits.

The cheesecake centre should not wiggle when you move the pan - or very lightly only. To know if the cheesecake is done, carefully shake the pan (using oven mits) and look at the middle of the cheesecake. If it is still moving, it means the cheesecake is not done.

This Baked Cheesecake should always be store in the fridge and covered so that it does not absorb other smells. It should be eaten within 3 days.

I personally prefer to have fresh Cheesecake, but technically, yes - it can be frozen. Make sure it is completely cool before wrapping it in a layer of plastic wrap and one layer of aluminium foil (or a large air-tight, freezer-friendly contain).

Place it on a tray to freeze it at first - you can remove the tray once the cheesecake is fully frozen. You can also freeze individual slices. Place it in the fridge overnight to thaw, and eat the defrosted cheesecake within 2 days.