Torta Di Ricotta

In Cakes, Cheese, Desserts on February 17, 2009 at 10:00 pm

torta di ricotta

I`ve got to admit that I had doubts when I made this cake. When thinking of Ricotta, you usually imagine a flavorless cheese with a not-so-rich texture. This cake surly proved me wrong. Though this in not the creamiest cheesecake, it is certainly a very good one. This cake is quite dense, and has the most delicious combination of the citrus taste alongside with the crust and the cheese.

torta di ricotta

Another good thing in this cake is that it is fairly simple to make, compared with other cheesecakes. Here, you just have to make the crust, and then make the batter (and the only thing that is required is a stand mixer). In this one, you don’t need to whip egg whites, or to use all sort of tricks that the cake wont fall.

Oh, something about the citrus. If, like me, you are not the biggest fans of oranges, I suggest you put a zest from one orange rather than two as written in the recipe. This will give a slight taste of orange, which is perfect to my taste.

torta di ricotta

Torta di Ricotta
modified from The Good Housekeeping Illustrated Book of Desserts (Via USEREALBUTTER.COM)

2 cups all-purpose flour
3/4 cup butter, softened
1/4 cup sugar
2 tbsp dry Marsala wine
1/2 tsp salt
2 large egg yolks

32 ounces ricotta cheese
1 cup sugar
1 cup heavy cream
1/4 cup all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
6 large eggs
grated peel of 2 medium oranges
grated peel of 2 lemons

In a large bowl, beat all pastry ingredients together on low speed until just mixed. Shape dough into a ball and wrap in plastic. Refrigerate for 1 hour.

Preheat oven to 350F. Press dough into a 10-inch springform pan – on the bottom and up the sides. Bake the crust 15 minutes until golden. Cool in pan on wire rack.

While crust is cooling, prepare the filling. Press ricotta through a fine sieve into a large bowl. Beat the ricotta on medium speed until smooth. Slowly beat in the sugar, scraping the bowl often. Add cream, flour, vanilla, salt, eggs, orange and lemon peels and beat until well blended.

Pour mixture into crust. Bake for 1 1/4 hours (I suggest placing a baking pan of water on a lower rack to prevent rifting of your cake surface). Turn the oven off and let cheesecake remain in oven for 1 hour. Remove from oven and let cool completely on wire rack. Cover and refrigerate for at least 4 hours or until well-chilled. When cheesecake is firm, loosen from pan and remove to a serving plate. Sprinkle with confectioners sugar or top with fresh fruit.

torta di ricotta

  1. Yum! This looks amazing. Perhaps it would be good with zest of meyer lemon combined with the orange?

  2. Wow, this looks good. I’ve got to make this.
    I love ricotta!
    Try different brands of ricotta until you find one that taste good. It does have a flavor, only a mild one. Some brands taste like Blah, really doing injustice to this wonderful cheese.

  3. Maggie: Honestly, I`ve never tasted meyer lemon, so I have no idea :)

    Nurit: Thanks! and I will, thanks for the advice :)

  4. Hi, your cake looks perfect! It looks really easy to make compared to a traditional cheesecake.

  5. Wow, this cake looks gorgeous. I love cheese cakes and yours look delicious !!

  6. Love the simplicity of the cake when it’s ungarnished – so pure and straightforward. I often find cheesecakes overly complex in flavour so I think this recipe sounds fantastic!

  7. This looks really good. I’m wondering, though, I’m studying/living in Israel right now and have no idea where to find ricotta. Is it just in the average Supersol and I’m missing it, or do I need to go somewhere special? Thank!

  8. Hi Rachel!
    The simplest to find ricortta is a “Gad” brand one, that you could find in any supermarket (they even have it in our tiny tiny supermarket). It is packed in blue boxes, and should cost about 14-15 shekels for 250 grams. Make sure not to buy the salted ricotta.
    I also have another idea for you- if you have any russian delicatessen near where you live, go to the to the part where they sell cheese by the pound and look for a cheese called “Tuburg” in a big bucket. This cheese is the same as ricotta, but much cheaper- about 20 shekels for one killo. If your not sure that its the right ne, ask to taste it, and if it bland- thats the right one.
    Good luck!

  9. Hi,
    This recipe looks great. Just wondering is it 32 ounces of ricotta or 3 pounds 2 ounces. Can’t wait to give it a try.

  10. […] From: - This entry was posted in Recipes and tagged Bowls, Cheesecake, Cream Cheese. Bookmark the […]

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