Sicilian ricotta cheesecake

    1 hour 45 min

    This ricotta cheesecake is similar in style to other cheesecakes, but it is much lighter. Hope you enjoy!

    211 people made this

    Serves: 12 

    • 900g (2 lbs) ricotta cheese
    • 150g (5oz) caster sugar
    • 50g (2oz) plain flour
    • 6 eggs
    • 1/4 teaspoon ground cinnamon
    • 2 teaspoons orange zest
    • 2 teaspoons vanilla extract
    • a pinch of salt

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Heat the oven to 150 degrees C (gas mark 2). Set shelf in the middle of the oven. Butter and flour a loose-based 23cm cake tin.
    2. Place the ricotta in a large mixing bowl and stir it as smooth as possible with a palette knife.
    3. Stir the sugar and flour thoroughly into the ricotta. Stir in the eggs one at a time. Blend in the vanilla, cinnamon, orange zest and salt. Pour mixture into the prepared cake tin.
    4. Bake in the centre of the oven for about 1 hour and 15 minutes to 1 hour and 30 minutes until the cake is a light golden colour. Make sure the centre is fairly firm and the point of a sharp knife inserted in the centre comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill until serving time.

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    Reviews in English (158)


    Used different ingredients. 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 muslin. Place in a colander and weigh down with a few tins. 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 5 tbsp of amaretto; (3) Use only 5 eggs; and, (4) I used a hand mixer instead of a spatula (much smoother!)  -  18 Jul 2008


    Used different ingredients. Nix the Cinnamon, orange zest and salt and add 5 tbsp of Amaretto. I use DiSoronno. It will need to cook about 10 to 15 minutes longer. This is how real Italian cheesecake is made!  -  18 Jul 2008


    Used different ingredients. This is a great recipe. 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'm not much of a cook and this cake ALWAYS works. To decorate, use marmelade as a light glaze and top with strips of orange or lemon peel. (The cake is already nice and golden...) Enjoy  -  18 Jul 2008