sicilian ricotta cheesecake recipe

Written ByJenny Smyth Posted on
sicilian ricotta cheesecake recipe
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The Best sicilian ricotta cheesecake recipe

I’ve been making Sicilian ricotta cheesecake for years, and it’s always a hit with my family and friends. This classic Italian dessert is a staple in many households, and for good reason – it’s easy to make, delicious, and perfect for any occasion.

The combination of creamy ricotta cheese, sweetened condensed milk, and a graham cracker crust is a match made in heaven. I love how this cheesecake feels light and airy, yet still packs a punch of flavor.

One of the key techniques to making a great Sicilian ricotta cheesecake is to use high-quality ingredients, especially the ricotta cheese. Look for one that’s made with real cream and has a smooth texture.

This will ensure that your cheesecake turns out creamy and not too dense. I also like to add a sprinkle of cinnamon on top before baking to give it an extra boost of flavor.

Overall, this recipe is a crowd-pleaser that’s sure to become a staple in your household just like it has in mine.

Sicilian Ricotta Cheesecake

Sicilian Ricotta Cheesecake

4.8 from 1228 votes

A light and creamy Italian-style cheesecake made with fresh ricotta, eggs, and a hint of citrus. This traditional Sicilian dessert is less dense than its American counterpart and has a delicate, slightly grainy texture from the ricotta.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling

2 cups fresh ricotta cheese, drained
3 large eggs, separated
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon orange zest
1/4 cup all-purpose flour
1/4 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to create an even layer.
4Bake the crust for 10 minutes until it is lightly golden and set.
5Remove from the oven and let it cool completely on a wire rack while you prepare the filling.
6In a large bowl, beat the ricotta cheese with an electric mixer on medium speed until smooth, about 2 minutes.
7Add the egg yolks, 1/2 cup sugar, vanilla extract, lemon zest, and orange zest, and beat until well combined, scraping down the sides as needed.
8In a separate bowl, whisk together the flour and salt.
9Gradually add the flour mixture to the ricotta mixture, beating on low speed until just incorporated and no lumps remain.
Set aside.
10In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.
11Gently fold one-third of the egg whites into the ricotta batter using a rubber spatula until just combined, then fold in the remaining egg whites until no white streaks remain.
12Pour the filling into the cooled crust and smooth the top with a spatula.
13Bake for 45 to 50 minutes, until the cheesecake is set around the edges but still slightly jiggly in the center.
14The top should be pale golden and a toothpick inserted near the center should come out clean.
15Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually.
16Remove from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer or whisk
Rubber spatula
Measuring cups and spoons
Zester or grater

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 115mg🧂Sodium: 240mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 10g

📝Notes

Tips: For best texture, use fresh whole-milk ricotta and drain it in a cheesecloth-lined sieve for at least 1 hour before using. The cheesecake can be made a day ahead and stored in the refrigerator. Garnish with fresh berries or a dusting of powdered sugar before serving.

Watch Video Of How Sicilian Ricotta Cheesecake Works

This Sicilian ricotta cheesecake recipe is always a good idea for any occasion, whether it’s a family gathering or just a Tuesday night dessert.

It’s easy to make ahead of time and stores well in the fridge for up to three days.

For an added treat, try serving warm with vanilla ice cream or whipped cream – trust me, it takes this already-delicious dessert to new heights!

❓ Frequently Asked Questions About Sicilian Ricotta Cheesecake

Q: What is the difference between Sicilian and regular cheesecake?

This cheesecake recipe is often referred to as Sicilian because it uses sweetened condensed milk instead of sugar to give it a richer flavor.

Q: Can I use low-fat ricotta cheese instead of regular?

While you can use low-fat ricotta cheese, keep in mind that it will affect the texture and flavor of the cheesecake. It’s best to stick with full-fat ricotta for the most authentic taste.

Q: How do I know when the cheesecake is done?

Aim for an internal temperature of 190°F (88°C) when inserting a toothpick into the center of the cake.

Q: Can I make this recipe ahead of time?

Sure! You can prepare the crust and filling up to 24 hours in advance, but be sure to store them separately until you’re ready to assemble and bake the cheesecake.

Q: What’s the best way to store leftover cheesecake?

Cover and refrigerate any leftover cheesecake within two hours of serving.

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