Italian ricotta cheesecake

4.47 from 260 ratings
Torta di ricotta
My Italian variation of the international classic. For this we use ricotta instead of cream cheese, add some fresh orange juice and vanilla sugar and we have a delicious cake that you enjoy best with a hot espresso.
Amount
1
cake
Ingredients list
Shortcrust pastry (for a springform pan with 26cm/10in Ø)
Ricotta mixture
Difficulty: easy
Cost: medium
Calories: 274.4kcal
Prep: 20 minutes
Cook: 1 hour 30 minutes
Cooling time: 3 hours 45 minutes
Total: 5 hours 35 minutes
Difficulty: easy
Cost: medium
Calories: 274.4kcal
Prep: 20 minutes
Cook: 1 hour 30 minutes
Cooling time: 3 hours 45 minutes
Total: 5 hours 35 minutes
Equipment
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Directions
  • Preheat the oven to 180°C/360°F top/bottom heat (convection oven 160°C/320°F).
Shortcrust pastry
  • Put the flour, ground almonds, sugar and butter in the mixing bowl of the stand mixer and mix with the dough hook.
  • Prepare a 26cm/10in Ø springform pan and grease with butter. Spread the shortcrust pastry evenly on the bottom, forming a rim of about 1cm/½in high on the baking pan and pressing it down well so that the ricotta mixture does not spill out later.
Ricotta mixture
  • Put the ricotta and sour cream in the mixing bowl and mix until creamy. Add sugar, vanilla sugar, starch, orange juice and eggs and mix thoroughly until a fine mixture.
  • Then pour it onto the shortcrust pastry, spread it evenly and smooth it out.
  • Now put the cake in the oven and bake for about 1½ hours. Then turn off the oven, open the door a crack and let the cheesecake cool in it for 45 minutes.
  • Then place in the refrigerator for about 3 hours.
  • Sprinkle with powdered sugar to taste before serving.
    Buon appetito!
Serving: 172.9gCalories: 274.4kcal (14%)Carbohydrates: 30g (10%)Protein: 5.7g (11%)Fat: 14.5g (22%)

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