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Italian ricotta cheesecake recipe
Created by Loretta Sartori
- Cuisine: Italian
- Prep Time: 30 min(s)
- Cook Time: 1 hr(s) 15 min(s)
- Serves 12
If you like cheesecake, you'll love this recipe for torta di ricotta, an Italian dessert made with cream cheese and ricotta, flavoured with candied citrus peel and rum-soaked sultanas.
You will need to begin this recipe 1 day ahead.
Ingredients
Shortcrust pastry200 g unsalted butter, softened
100 g caster sugar
1 egg
300 g (2 cups) plain flour
Filling
80 g almond meal
3 eggs
110 g (½ cup) sugar
350 g cream cheese at room temperature
650 g fresh ricotta
80 ml cream
80 g candied citrus peel, diced
100 g sultanas, soaked overnight in a little rum or brandy
icing sugar for dusting
Preparation
Chilling time: 30 minutesTo make the pastry, cream the butter and sugar with electric beaters until pale. Add the egg and continue beating until incorporated. Add the flour and beat just until combined. The dough will be very sticky. Cover in plastic wrap and refrigerate until you are ready to roll it out (leave for at least 30 minutes).
Preheat the oven to 180°C. Briefly knead the chilled dough to soften it, then roll it out on a lightly floured work surface. Place a 26 cm springform cake tin over the pastry and cut around the tin to give you a circle that will fit into the base. Set the tin aside and lift the circle of pastry onto a tray lined with baking paper. Bake the pastry for approximately 12 minutes, until golden. Allow the pastry to cool briefly.
Meanwhile, put the almond meal for the filling on another tray and lightly roast it in the oven.
Butter the cake tin and lay the baked pastry circle into the base. Cut strips of fresh pastry for the sides and press into the tin. Run your finger along the joins, including where the sides join to the base, to seal.
Beat the eggs with half the sugar until pale and frothy. Set aside.
Beat the cream cheese and remaining sugar until smooth, then add the ricotta and beat again until smooth. Beat in the cream, then gradually beat in the eggs. Fold in the almond meal, candied peel and sultanas. Spoon into the pastry base and bake in the oven for 1 hour.
Leave to cool to room temperature, remove from the tin and dust with icing sugar.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Italian ricotta cheesecake recipe then browse more Italian recipes, dessert recipes, cake recipes, baking recipes and our most popular hainanese chicken rice recipe.
Italian Restaurants
Displaying 10 of 2165 Italian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | The Beresford Hotel | Surry Hills | |
| 2. | Cellar 47 | Shepparton | |
| 3. | Valentino's | Northbridge | |
| 4. | Smithfield Tavern | Smithfield | |
| 5. | Benny's Bar & Cafe | Fremantle | |
| 6. | Universal Bar | Northbridge | |
| 7. | Arch Rival | Palmerston | |
| 8. | Railway Hotel | Fitzroy North | |
| 9. | Vibe Cafe Restaurant | St Kilda | |
| 10. | Morning Star Estate | Mt Eliza |
Comments (50)
Previous
07 Apr 2013 08:01 AEST
Nicholas Martinez
Noosa
Mr
This is a great recipe so a very big Thankyou to SBS for all your effort.
Can I just say it would be nice if people took the time to actually read
The recipe properly before making negative comments.
Well done SBS
Agree(1 people agree)
Disagree(0 people disagree)
08 Feb 2013 01:21 AEST
pia
http://recipes-for-food.com/
great
Thank you for superb ingredient. Freezing lasted therefore attained fabulous: -)
Excellent blog page utilizing treat excellent recipes ourselves if you're involved. I have a blog with cake recipes myself if you are interested. You can find it at http://recipes-for-food.com/
26 Jan 2013 03:46 AEST
Leah
Frenchs Forest
Love it
Made this the second time today after being asked to bring it to a party. First attempt turned out well but pastry on edges was a little thick: hopefully fixed that this time. I made my own almond meal after realising I'd run out: toasted it a little by accident and am worried it will be too grainy/taste will be too strong.
28 Sep 2012 06:11 AEST
tony
forrest
recipe omissions
recipe omits to say how long to bake dough, but film says bake for about 12 mins.
recipe says use mixer for dough but it's made by hand on the film.
recipe unclear on whether necessary to chill dough before use.
recipe omits vanilla essence shown in film clip.
07 Sep 2012 01:46 AEST
maria
picnic point
23 Aug 2012 09:27 AEST
Dhrupa
fabulus
01 Jul 2012 10:19 AEST
Stevie-Ann
Sydney
Brilliant!
Brilliant recipe! I made it without the fruit peel and soaked the raisins in cognac before microwaving them for 30 secs then mixing them in. I also omitted the 80mls cream and it worked out fabulously! I also dusted top with both icing sugar and cinamon. Everyone who ate my cake raved about it. Thank you SBS!
30 Jan 2012 09:37 AEST
Annabel
ShellCove
Pastry Quantity enought for base and sides?
Hi, I am going to make this cake and wanted a little clarification about the pastry
Are the quantities listed for the pastry enough for the base and sides?
Do I use half for the base- and bake first for about 6 minutes? (Do I need to prick? and put something heavy on it?)
And then when it comes out- do I let it cool and then use the other half of the pastry for the sides and push into exisiting baked pastry base? Then Put filling in and bake again for an hour?
THANKS :)
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