Description
Sicilian Ricotta Cheesecake is a light and traditional Italian dessert made with creamy ricotta cheese, citrus zest, and a delicate crumb crust, offering a less dense but richly flavored cheesecake.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon baking powder
- 2 cups whole-milk ricotta cheese, well drained
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1/4 teaspoon cinnamon
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine flour, sugar, and baking powder.
- Cut in butter until mixture resembles coarse crumbs.
- Add egg and mix until a soft dough forms.
- Press two-thirds of the dough into the bottom of a greased springform pan.
- In another bowl, mix ricotta cheese with sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in vanilla extract, lemon zest, orange zest, and cinnamon.
- Pour ricotta filling over the crust.
- Crumble remaining dough over the top.
- Bake for 50–55 minutes until set and lightly golden.
- Cool completely, then dust with powdered sugar before serving.
Notes
- Drain ricotta overnight for best texture.
- Do not overmix the filling to keep it light.
- Traditionally served at room temperature.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian