Torta di Ricotta: A Classic Italian Dessert

Torta di Ricotta is a delightful Italian cheesecake that is both rich and light, making it a perfect dessert for any occasion. Its creamy filling, made from ricotta cheese, is complemented by a hint of citrus and a buttery crust. From my own personal experience, I can tell you that this cake not only impresses guests but also brings a warm sense of nostalgia. Let me show you how I make this delectable dessert.

Notes on What to Expect

When you slice into your Torta di Ricotta, you should expect a beautifully smooth texture with a slightly firmer filling than a traditional cheesecake. The citrus zest adds a refreshing brightness that balances the richness of the ricotta.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Time to Stand: 1 hour (cooling)
• Total Time: 2 hours
• Ease of Cooking: Easy
• Servings: 8
• Calories per Serving: Approximately 280 calories
• Cost of Ingredients: $10-15 (varies by location)
• Cuisine: Italian
• Course: Dessert

Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer or whisk
• Rubber spatula
• Oven
• Parchment paper
• Check out the must-have equipment and ingredients for making a Savory  #torta di ricotta  here.

Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
• ½ cup (100g) granulated sugar
• ½ cup (115g) unsalted butter, melted

For the Filling:

• 2 cups (500g) ricotta cheese (drained)
• ¾ cup (150g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• Zest of 1 orange (optional)
• 1 tablespoon all-purpose flour
• Check out the must-have equipment and ingredients for making a Savory  #torta di ricotta  here.

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This is important for even baking.
2. Prepare the Crust:
   • In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
   • Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. You can use the bottom of a measuring cup to pack it tightly.
   • Bake the crust for about 10 minutes, then remove it from the oven and let it cool.
3. Make the Filling:
   • In another bowl, combine the ricotta cheese, sugar, eggs, vanilla extract, lemon zest, orange zest (if using), and flour. Mix until smooth and creamy. An electric mixer works best for this step, but a whisk can suffice if you’re up for a workout!
   • Ensure there are no lumps in the mixture for a creamy texture.
4. Assemble the Cake:
   • Pour the ricotta mixture over the cooled crust in the springform pan. Spread it evenly using a spatula.
5. Bake the Torta:
   • Place the springform pan in the preheated oven and bake for about 45 minutes, or until the filling is set and the top is lightly golden.
6. Cool the Cake:
   • Once baked, turn off the oven and crack the oven door, allowing the cake to cool slowly for about 1 hour. This helps prevent cracks.
   • After an hour, remove the cake from the oven and let it cool to room temperature before refrigerating for at least 1 hour (or overnight for best results).
7. Serve:
   • Once chilled, carefully run a knife around the edges of the pan and release the springform. Slice and serve chilled. You can dust with powdered sugar or serve with fresh berries for a touch of elegance.

Variations

• Flavor Twists: Add chocolate chips or a swirl of fruit puree for a fruity flavor.
• Gluten-Free Option: Use gluten-free graham crackers or almond flour for the crust.
• Vegan Version: Substitute ricotta with a blend of silken tofu and non-dairy milk, using flax eggs as a binding agent.
• Check out the must-have equipment and ingredients for making a Savory  #torta di ricotta  here.

Tips and Substitutions

• Ricotta: If you can’t find ricotta, cottage cheese can be used; just blend it until smooth.
• Sweetness: Adjust the sugar according to your taste preference; this can be a lighter dessert if you reduce the sugar.
• Storing: Torta di Ricotta keeps well in the refrigerator for up to 5 days.

Nutritional Information Per Serving

• Calories: 280
• Fat: 15g
• Carbohydrates: 30g
• Protein: 7g

I hope this guide has made making Torta di Ricotta seem a little less daunting! Have you tried it before? Please, be honest and let me know in the comments below. I love to hear feedback from a real person like you, so please leave your honest comment! Enjoy your baking adventure!