Sicilian Ricotta Cheesecake
A creamy Sicilian delight with delicate citrus flavors, perfect for family gatherings and special occasions.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 245 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon butter (for greasing pan)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter.
- Combine ricotta cheese, granulated sugar, eggs, vanilla extract, lemon zest, and orange zest in a large mixing bowl. Mix until smooth and creamy.
- Add the flour and salt to the mixture, stirring until just combined.
- Pour the cheesecake batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for about 45–50 minutes, or until the edges are set and the center is slightly wobbly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Dust with powdered sugar before serving, if desired.
Notes
Serve this cheesecake with fresh berries or a drizzle of chocolate sauce and pair it with limoncello for a complete Sicilian experience. Store leftovers in the refrigerator for up to 4 days or freeze for up to a month.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 23g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 100mg