Sicilian Orange Ricotta Cheesecake | What’s Cookin’ Italian Style Cuisine

Our Sicilian traditional Italian cheesecake is made with whole milk ricotta cheese and bursting with orange zest to bring a burst of sunshine and citrus creamy flavor to your tables.

This is an outstanding Italian cheesecake that is quite different from the American New York style in texture and will bring a lighter texture to every slice.

This cheesecake flavor is easily changed in flavors from orange to lemon or even almond just by using extracts and zest.

Our cheesecake can also be baked crustless or with our cookie-style crust recipe below.

Just scroll down to the printable recipe card and see just how easy this is to make and hit print to avoid ad intrusions.

Steps To Make the Perfect Ricotta Cheesecakes

1. Always add a pan of water in the oven while baking to avoid cracks on top
2. Preheating the oven is a must-do!
3. Cut parchment paper to fit your springform pan and oil spray any bare spots to make sure nothing sticks when removing the sleeve of your pan
4. Cover the bottom of your pan with foil to avoid leaking and spills or set your springform pan on a cookie sheet while baking
5. Beat the eggs until lemon and light in color at least 4 minutes before adding the rest of the ingredients
6. Drain the ricotta in coffee filters or using a cheeseclothAlways use whole milk ricotta only

Tips and Suggestions:

• You can add any flavored extracts to change the flavor to Almond, Lemon, Vanilla Orange, etc.
• Chocolate chips, chopped  blotted dry maraschino cherries, or other chopped dried fruits can be added
• Store leftovers in the refrigerator
• Only use whole milk Ricotta and if it’s watery make sure you drain it first in a cheesecloth
• Fresh fruit puree can be added before baking for a fruit swirl cheesecake
• Dried fruits can be added with cinnamon and sugar on top as a change
• Always bake this with a pan of water filled with around 2 inches of water in the oven while baking
• This tastes great plain dusted with powdered sugar or even a warm jam on top
• Ricotta cheesecake stays fresh for up to 5 days covered in the refrigerator and up to 3 months wrapped tightly in plastic wrap in the freezer. Thaw in the refrigerator before serving.

Shopping List of Ingredients (measurements in the recipe card at the end of this post

• whole milk Ricotta Cheese store-bought or homemade Ricotta Cheese
• granulated sugar or use a sugar substitute
• all-purpose flour
• eggs
• salt
• orange zest and orange juice

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Cheesecake Made Italian Style

This is a wonderful addition to any cheesecake lover’s recipe collection.

Don’t be fooled that it’s ricotta over a cream cheese-style cheesecake, it’s truly just not as dense and still super delicious!

This is an outstanding Italian citrusy-flavored cheesecake, and though it is nothing like the American New York style in taste, it sure is a nice change.

Do try this, and change and adapt with any toppings.

Whether you choose blueberries or other fruits, plain or topped with whipped cream and it will be a specular dessert when hosting a dinner party!

Everyone loves this recipe, super simple and done quickly.

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Italian

Yield: 12

Author: Claudia Lamascolo

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Sicilian Orange Ricotta Cheesecake

Our Italian Cheesecake is a light, airy ricotta filling with lots of orange encased by a crispy cookie-style sweet crust.

Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M

Ingredients

• Filling:
• 2 – 15-ounce containers of – Whole Milk Ricotta Cheese drained in cheesecloth or coffee filters
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 4 extra large eggs ( or 5 large eggs)
• 2 fresh large oranges zested
• 3 tablespoons fresh orange juice
• pinch of salt
• Optional: pinch or to taste around 1/4 teaspoon of cinnamon or pumpkin pie spice
• Crust:
• 2 – 1/2 cups flour
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• optional: a pinch of cinnamon
• 3/4 cup milk
• 1 stick of butter (1/4 pound)
• 3/4 cups of sugar
• 1 tablespoon baking powder

Instructions

1. Preparation:
2. Preheat the oven to 350 degrees and cut parchment paper to fit a 10-inch springform pan around the ring and bottom then spray with oil spray.
3. Tip: oil spray the pan lightly first then add the parchment paper it will stay in place.
4. Fill a 13 x 9 baking pan with 2 inches of water and place in the oven on the lowest rack.
5. Crust:
6. Mix everything in a bowl to form a ball.
7. Roll out the dough for the crust on a lightly floured board and place in the 10-inch prepared springform pan.
8. Filling:
9. Beat the eggs in a bowl using an electric mixer for 3 minutes then add the sugar and beat 1 more minute.
10. Add the flour, zest, and juice and beat until blended ( if any additions are add them in this step).
11. Fold in the drained ricotta and mix just until evenly combined using a spatula.
12. Pour into the prepared pan and bake for around 55 minutes to an hour.

Notes

Steps To Make the Perfect Ricotta Cheesecakes

1. Always add a pan of water in the oven while baking to avoid cracks on top
2. Preheating the oven is a must-do!
3. Cut parchment paper to fit your springform pan and oil spray any bare spots to make sure nothing sticks when removing the sleeve of your pan
4. Cover the bottom of your pan with foil to avoid leaking and spills or set your springform pan on a cookie sheet while baking
5. Beat the eggs until lemon and light in color at least 4 minutes before adding the rest of the ingredients
6. Drain the ricotta in coffee filters or using a cheeseclothAlways use whole milk ricotta only

Tips and Suggestions:

• You can add any flavored extracts to change the flavor to Almond, Lemon, Vanilla Orange, etc.
• Chocolate chips, chopped blotted dry maraschino cherries, or other chopped fruits can be added
• Store leftovers in the refrigerator
• Only use whole milk Ricotta and if it’s watery make sure you drain it first in a cheesecloth
• Fresh fruit puree can be added before baking for a fruit swirl cheesecake
• Dried fruits can be added with cinnamon and sugar on top as a change
• Always bake this with a pan of water filled with around 2 inches of water in the oven while baking
• This tastes great plain dusted with powdered sugar or even a warm jam on top
• Ricotta cheesecake stays fresh for up to 5 days covered in the refrigerator and up to 3 months wrapped tightly in plastic wrap in the freezer. Thaw in the refrigerator before serving

Nutrition Facts

Sodium (milligrams)

220 mg

Cholesterol (grams)

102 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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