italian food safari baked ricotta cheesecake

Italian Ricotta Cheesecake (a replica version of Pasticceria Papa's Famous Cheesecake)

When I was young, cakes and biscuits were a scarcity. So much so that I thought that when we were given them it seemed only on birthdays and special occasions that I would receive them. I would grab a small bag and place some sweeties in it and keep my stash for later. Strange hoarding behaviour I do admit. Monte Carlos were the bees knees. Not only were they from __Monte Carlo and that is where they have princes and princesses (no they weren't of course, but to a hungry child's mind they were) but they had pink and white icing sandwiching them together and ripples on the cookie bit which seemed so...so...ritzy (don't you just love that word?).

When I was  little older but not much, I came across a recipe for the Monte Carlo cookies and proceeded to make them. They weren't too bad actually probably owing to the fact that I used butter in them and not shortening or whatever they tend to use nowadays. The smooshing together of both halves was less successful though and I have visions of a particularly messy looking jumble of cookies. Putting six aside for us we thought that we'd give the remainder to someone else. No-one else was home but my sister and I and so we knocked on our favourite neighbour's door. She wasn't home.

So we knocked on our other neighbour's door, the one we didn't like very much, and handed her a plate of the cookies. She looked at me, a flour smeared child with sticky jam coated fingers and quite frankly some atrocious looking cookies and took the plate hesitatingly and closed the door. I'd like to say that we became friends after that but we didn't. She was just one of those neighbours that wasn't very friendly and being given some strange looking home baked cookies clearly wasn't going to melt her heart. Nor was it meant to. Perhaps she heard that she was a second choice recipient ;)

In any case, I needed to bring a cake to a friend's house and I immediately thought of the recipe that I saw on Adrasteia's blog for the Italian Ricotta Cheesecake. The recipe and video is originally from Maeve O'Meara's fantastic Italian Food Safari show. The cake was said to be very close to the famous Pasticceria Papa ricotta cheesecake . While I was baking it I was tasting it and it seemed quite accurate. And if you do attempt it do watch the video as I misunderstood the pastry directions at first. You are to cut out the base (which is really a shortbread given the ingredients) and you bake that first. Then you re-roll the sweet buttery pastry and cut out sides and then smoosh the raw pastry together joining it with the cooked pastry base and then fill it with a smooth ricotta filling.

I omitted the orange peel as I don't particularly like that but kept the sultanas. I also used my favourite ricotta, the gloriously smooth Paesanella ricotta . I then sat back and prayed that it would work. Would it be like the famous Pasticceria Papa cheesecake ? Only time would tell and I dutifully placed it in the fridge to firm up overnight. I sliced it the next day and was impressed. The biscuit base was slightly more golden cooked that the Pasticceria Papa one but that could be easily fixed by baking it for less time. The filling was beautifully smooth and I think the key was the excellent ricotta and the fact that it was beaten until very smooth. It wasn't too sweet just like the Pasticceria Papa one too and tasted like a pretty good imitation of it.

I'm pleased to say that it got a better reception than my Monte Carlo cookies.

So tell me Dear Reader, what can you remember cooking when you were little?

And rather excitingly, I was named one of the Top 50 Bloggers by Kidspot ! I know I don't have any kids but I'm guessing that being a child at heart helped! :)

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Italian Ricotta Cheesecake

Recipe from Italian Food Safari

Ingredients

1 x 26 cm disc of shortcrust pastry-baked (see below)

Extra shortcrust pastry to line the pastry ring (see below)

350 g cream cheese, at room temperature

650 g ricotta cheese

80 ml cream (35 % fat)

80 g blanched almond meal

80 g diced orange peel- candied or citron

100 g sultanas, soaked in rum or brandy

Icing sugar and cinnamon to dust

**Sweet Shortcrust Dough **

Makes 650 g pastry

1 egg (55g) (The pastry can be made without egg)

100g castor sugar

200g unsalted butter

300g plain flour

Preparation for pastry

Step 1 -  To make the pastry, cream the butter and sugar until light and pale. Add the egg, and continue creaming until absorbed._

Mixing dough until just combined

Step 2 - Stop mixer and add the flour, mix only until combined. The dough will be very sticky, wrap in plastic and chill prior to use. Knead the chilled dough lightly first to soften (between two sheets of cling wrap makes it a bit easier), roll out with a small amount of dusting flour.

Step 3 - Take a round 26cm springform tin (you don't need to butter the tin). Place the round base over the rolled out pastry and trace a circle of pastry and place it on the base and bake at 200C/400F for 15-20 minutes until golden (I'd even suggest baking it for less time to make it more like the Pasticceria Papa one. Roll out the extra pastry and press the dough onto the wall of the ring forming the sides for the cheesecake . Smear the pastry onto the edge of the base to seal the join. Trim off any excess dough with a paring knife. Put aside for filling.

Preparation for filling

Step 4 - Whisk the eggs and sugar, (60 g) until thick. Set aside. In another bowl, beat the cream cheese and sugar until smooth, then add the ricotta and beat until smooth. Add the cream, then gradually add the whisked eggs. Mix until all ingredients are well combined.

Step 5 - Fold in the almond meal, glacé fruit and sultanas. Transfer into the prepared base.

Step 6 - Bake at 180 ° C for one hour. Cool with the oven door ajar. When cool, dust with icing sugar and cinnamon

Serve at room temperature and store uneaten cheese cake in the refrigerator.

Read these next: » Shattered Black Forest Cheesecake » Czech Honey Cake (Medovnik) » Elvis Presley's Strawberry Layer Cake! » Cheese Plate Cheesecakes: Camembert & Blue Cheese Cheesecake - Daring Bakers April 2009 challenge » Gleaming Maple Cheesecake » Japanese Soft Cotton Blueberry Rare Cheese Cheesecake » Lemon Myrtle No Bake Cheesecake Slice » Triple Decker Neapolitan Chiffon Cake! » Luscious Vanilla Vegan Cake With Mango & Passionfruit (Egg & Dairy Free)! » Sprinkle Cake & A Book Update!

Published on 2010-08-17 by Lorraine Elliott .

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Italian baked ricotta cheesecake (fiadone di Vincenzo)

The people of abruzzo seldom indulge in lavish cakes or pastries, but when the occasion calls for it, home cooks often draw on the region's ancient recipe for fiadone cake. essentially an italian cheesecake made from eggs, ricotta and lemon, this specialty is encased in a basic pastry dough, which keeps the cheese mixture soft and moist inside..

preparation

Ingredients

• 120 g caster sugar
• finely grated zest of 1 lemon
• 300 g fresh ricotta  
• 300 g grated primo sale or paneer
• 2 tbsp sambuca (optional)
• 1⅓ cups (200 g) plain or type ‘00’ flour
• 2½ tbsp extra virgin olive oil
• 1½ tbsp caster sugar
• 100 ml water

Instructions

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.

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Ugly-Pretty Ricotta Cake

Pastry chef Simona Galimberti shares a recipe for a ricotta cake that, while it might not tempt you at first glance, dazzles the taste buds at first bite.

Brutti ma buoni means “ugly but good,” and this phrase is not only a cheeky description for this ricotta cake but the moniker bestowed on a beloved Italian cookie. Though recipes vary by region, Piedmont claims one of the most popular iterations — crispy, yet chewy chocolate hazelnut meringues shaped like crumpled pieces of paper. 

Here, we borrowed and adapted the term for this simple, dazzling ricotta cake. While the intriguingly amorphous dolce might not be so easy on the eyes, it's most certainly easy on the palate.

Ricotta Cake “Brutta, ma buona”

Ingredients: 11 oz. cow’s milk ricotta ½ cup granulated sugar 2 Tbsp. potato flour, sifted 3 large eggs 1 lemon powdered sugar

Preheat the oven to 350°F. Grate the lemon peel and juice the lemon.

Whip the egg yolks together with the granulated sugar, then mix in the ricotta, the potato flour, and the lemon peel and juice, and mix with electric beaters until smooth. 

Beat the egg whites until stiff and gently fold into the mixture. 

Line an 8”-round/2”-high cake pan with parchment paper, pour in the mixture, and bake for around 40 minutes. Remove the cake from the oven and let cool. 

Sprinkle with powdered sugar and serve.

Photo: Riccardo Lettieri, Styling: Beatrice Prada

This article was originally published in La Cucina Italiana print magazine issue #2.

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Italian baked ricotta cheesecake (fiadone di Vincenzo)

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The people of Abruzzo seldom indulge in lavish cakes or pastries, but when the occasion calls for it, home cooks often draw on the region’s ancient recipe for fiadone cake. Essentially an Italian cheesecake made from eggs, ricotta and lemon, this specialty is encased in a basic pastry dough, which keeps the cheese mixture soft and moist inside.

Serves 10-12, preparation 30 min, cooking 50 min, ingredients, 120 g (1/2 cup) caster sugar, finely grated zest of 1 lemon, 300 g (1 1/2 cups) fresh ricotta, 300 g (3 cups) grated primo sale or paneer, 2 tbsp sambuca (optional), 1⅓ cups (200 g) plain or type ‘00’ flour, 2½ tbsp extra virgin olive oil, 1½ tbsp caster sugar, 100 ml (3 1/2 oz) water, 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., instructions, to make the dough, put the flour in a large bowl and make a well in the centre. add the egg, olive oil, sugar and one third of the water and mix with a wooden spoon or your hands until a soft dough forms. if it is too dry and stiff, gradually add the remaining water until the desired consistency is achieved. cut the dough into two pieces – one half should be bigger than the other as it will be used to line the ring cake mould. wrap the dough portions in plastic film and set aside to rest while you make the filling., beat the eggs, sugar and lemon zest for 3–4 minutes or until pale and fluffy. add the ricotta, grated cheese and sambuca (if using) and mix until well combined., preheat the oven to 200°c (180°c fan-forced). grease and flour a 24 cm ciambella tin (or other round tin with a hole in the middle)., roll out the larger portion of dough to a thickness of 3–4 mm and use it to line the base of the prepared tin. pour in the filling. roll out the remaining dough to the same thickness and cut it into strips using a knife or pastry wheel. arrange the pastry strips over the filling in a criss-cross pattern., bake for 45–55 minutes or until the pastry is golden and the filling is cooked through but still has a slight wobble in the middle. cut the centre out to allow it to cool completely before serving. fiadone will keep for up to 3 days, stored in an airtight container or wrapped in foil., • the addition of sambuca helps neutralize the dominant egg flavor in the filling. you can replace it with rum or amaretto, if preferred, or add some lemon juice instead..

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Italian Cheesecake with Ricotta and Mascarpone

Published: Jul 7, 2023 · Modified: Apr 8, 2024 by Silvana Nava · This post may contain affiliate links

Far from its American counterpart, Italian cheesecake embodies a distinct character that comes from Italy's rich history and passionate devotion to gastronomy.

Unlike the dense and heavy New York cheesecake, the Italian version is light, delicate and melt-in-your-mouth delicious.

There are endless variations in Italy, depending on the ingredients used for the filling. Our version of cheesecake is baked and made with mascarpone and ricotta. It's because of the use of these ingredients that we call this dessert "Cheesecake all'Italiana".

Italian Ricotta Cheesecake with Mascarpone is perfect as a dessert or as a delicious and nutritious snack. It's ideal to prepare when you want to bring a delicious and absolutely beautiful dessert to the table.

We have chosen a garnish of cherry jam and fresh cherries. Of course, you can use any fruit you like, depending on the season.

Get ready to savor a slice of culinary heaven as we unlock the secrets of the authentic Italian cheesecake recipe, embracing the flavors and traditions that have delighted generations of Italians and continue to captivate dessert lovers worldwide!

Ingredients

Instructions, recipe recap.

• Prep Time: 30 Min + about 4 hours to cool in the refrigerator 
• Cook Time: 1 hour
• Servings: 6

These are the doses for a springform pan of 20 cm (8 inch) in diameter.

For the Crust

• 250 g (~½ pound) of dry cookies like Digestives cookies
• 120 g (~1 stick) of unsalted butter

For the Filling

• 250 g (1 cup) of mascarpone cheese
• 250 g (1 cup) of whole milk ricotta cheese
• 25 g (1 tablespoon) of cornstarch
• 100 ml (~½ cup) of heavy whipping cream
• 100 g (½ cup) of sugar
• 1 organic lemon

For the Topping

• 150 g (~½ cup) of cherry jam
• about 20 pitted cherries
• icing sugar for decoration

Make the Crust

Step 1) - To begin preparing the Italian cheesecake, you must first prepare the cookie and butter crust.

Put the cookies in a blender and blend until they are reduced to a powder.

If you do not have a blender, you can do this manually by placing the cookies in a bag and crushing them with a rolling pin.

Step 2) - Melt the butter in a double boiler.

Step 3) - Place the crushed cookies in a bowl and add the melted butter, then mix vigorously until completely combined.

Step 4) - Line the bottom and sides of an 20 cm (8 inch) diameter cake pan with baking paper.

• Pour the butter and cookie mixture into the pan, using a spoon to spread it evenly on the bottom and sides. Press well and refrigerate.

Make the Filling

Step 5) - Make the ricotta and mascarpone cream.

• In a large bowl, beat the whole eggs and sugar with an electric whisk.

Step 6) - Add the mascarpone and ricotta cheeses and continue to mix.

Step 7) - Then add the heavy whipping cream, the juice of half a lemon and a tablespoon of cornstarch.

• Grate some lemon zest if you like. Mix everything together evenly.

Step 8) - Pour the resulting mixture into the cookie and butter crust. Level the cake pan and tap it lightly on the table to release any air bubbles and even it out.

Step 9) - Transfer to a preheated oven at 160°C (320°F) and bake for 1 hour and 15 minutes.

Check that the cake is done by inserting a toothpick into the center of the cake and seeing if it comes out dry.

Remove from the oven and cool at room temperature and then in the refrigerator for at least 3 hours (or overnight).

While cooling, small cracks may form on the surface and the cake may sag slightly in the center, but this is perfectly normal.

• When the ricotta and mascarpone cheesecake is completely cooled, you can remove it from the cake pan, transfer it to a serving platter, and start thinking about toppings and final decorations.

The Topping

Step 10) - We chose a cherry topping that was very simple to make, but impressive and most importantly, delicious.

• Stone the cherries using a Cherry pitter tool and set aside.
• Spread a layer of cherry jam over the top of the cheesecake. Be sure to spread the jam evenly. Just a thin layer is enough. Don't overdo it or it may be cloying.

Step 11) - Place the pited cherries on top of the jam, which will act as a glue. You can fill the entire surface or leave gaps. The cherries can be arranged randomly or according to a pattern. In short, use your imagination to decorate!

• Finally, dust with a very small amount of icing sugar and enjoy!

YOU MUST ALSO TRY:

• Fig and ricotta tart
• Coffee Mascarpone Cream in Chocolate Cookie Cups
• Authentic Italian Mascarpone Cream
• Italian Lemon Ricotta Cookies
• Easy Homemade Fresh Fig Cake Recipe
• Italian Chocolate Chip Ricotta Cake

You can store the Italian ricotta cheesecake with mascarpone in the refrigerator, covered with plastic wrap, for up to 3 to 4 days.

If you are making the cheesecake to eat over time or as a backup in case of unexpected guests, you can freeze it and eat it within 1 month.

The first caution is to freeze without toppings, especially if of fresh fruit. They should be added when the cake is thawed.

The second expedient is to wrap the cake first in plastic wrap, then in aluminum foil, and finally either in a container or a food bag. Place in the freezer.

If you want to freeze it in slices, do the following

Place the whole cake in the freezer for at least an hour. Then cut it into slices by dipping the knife in hot water.

This last operation will give you perfect portions. Before placing the slices in the freezer, wrap them in plastic wrap, then in aluminum foil. Finally, place each slice in a bag and close it with the drawstring.

If you decide to defrost the cheesecake, it's better to take it out of the freezer and put it in the refrigerator for about 3 to 4 hours to avoid condensation and, above all, to prevent the cake from breaking up.

The Sour Part of the Recipe: Cream and Lemon

In most recipes, we find sour cream or yogurt in addition to cheese.

Both of these ingredients have the function of adding some acidity that balances the sweetness of the mixture.

Sour cream in Italy is less common than in America. We have replaced it with heavy whipping cream and lemon juice.

But this is not necessary for the purposes of the recipe; it's a matter of taste.

Cornstarch, Yes or No?

A little cornstarch or flour in the cheesecake cream will prevent cracking and make the cake easier to slice.

Adding cornstarch changes the texture of the cheesecake a bit, but it makes the cheesecake a little firmer.

On the other hand, a cheesecake that relies only on eggs as a thickening agent has a creamier texture. Both are fine.

What Kind of Cookies are Best?

We have recommended Digestives cookies, which are the most commonly used cookies for cheesecake in Italy.

Other types of cookies are fine as long as they are dry and plain.

You can also use dry chocolate chip cookies.

How to Flavor the Crust

• SALT: If you like a salty touch, you can add a pinch of salt to the grated cookies. It will create a delicious sweet-savory contrast with the cream cheese and jam.
• CINNAMON: You can also flavor the cookie crust with a little cinnamon to give a different touch to your cheesecake. Very suitable for the Christmas and winter season.
• DRIED FRUIT: To give an extra touch, you can also add dried fruit to the cookies. A handful of peanuts or almonds.

How to Flavor the Filling

• LEMON OR OR ORANGE ZEST: We suggest flavoring the ricotta and mascarpone cream with a little grated lemon zest. Or you can also use orange zest for a different flavor.
• VANILLA: Often cheesecake is also flavored with vanilla.

Italian Ricotta Cheesecake (Without Mascarpone)

If you want to make a lighter Italian-style cheesecake, you can use only whole milk ricotta cheese, obviously doubling the amount.

In this case you will have a slightly less creamy but definitely lighter cheesecake.

For a stronger and more savory taste you can also use goat ricotta.

For the topping you can of course choose your favorite fruit and indulge in all kinds of decorations.

If you use fresh fruit, we recommend putting it on top of a layer of jam or coulis made by you.

The coulis is very easy to prepare both raw and cooked:

- Wash and dry the fruit and transfer it to a saucepan with the sugar and lemon juice. Stir and cook for a few minutes until the fruit is soft. Blend the mixture with an immersion blender. Strain the resulting mixture through a fine-mesh strainer to remove any impurities and traces of seeds.

- To prepare the raw coulis: cut the fruit into small pieces. Collect them in a high-sided container with the of powdered sugar and the juice of 1 lemon. Blend everything until smooth. Pass everything through a sieve with a fine-mesh strainer.

If you want to get the jelly effect for the garnish, add isinglass or food gelatin to the coulis.

Syrupy Cherries

If you do not have fresh cherries, you can use black cherries in syrup , which are excellent for this preparation. In this case you do not need to make the jam layer because the sour cherries already have their own thick, full-bodied syrup.

Cheesecake has very ancient origins. The earliest traces of this dessert date back to ancient Greece.

Historical sources tell us that during the Olympic Games in 776 B.C., athletes on the island of Delos refreshed themselves with a cake made of honey and sheep's cheese, an energizing and caloric meal.

In addition, Callimachus tells us that at the same time, in the eighth century B.C., there lived in Greece Aegymius, a man who devoted his time to writing a manual explaining the art of making cakes with cheese.

Later, the Romans modified the recipe and created the cake called "placenta": two slices of dough with sweet cheese in the center, as described by Cato the Censor in his work De Agri Cultura.

The modern version of cheesecake, with a crispy base and cream cheese, was created in Philadelphia in 1872 by dairy farmer James L. Kraft.

The dairyman was trying to replicate the famous French Neufchatel cheese and got an equally tasty cream cheese that later became world famous as Philadelphia.

This spreadable cream cheese became the main ingredient in the modern cheesecake, which quickly spread throughout the United States and the Anglo-Saxon world.

The Spread of Cheesecake Around the World

Today, cheesecake is found all over the world in many variations: baked and unbaked, sweet and savory, with and without frosting.

In addition to the very famous New York version - the symbol of American baking for non-Americans - almost every country in the world has its own version of cheesecake.

In Asia, they use local ingredients like matcha tea powder, milk, mango, and ginger.

In Europe, there are endless versions: from the Baileys cheesecake typical of Ireland, to the Skyr cheese cheesecake typical of Iceland, to the Polish cheesecake made with twarog cheese and raisins.

In Italy, as we have seen, we make it with fresh ricotta and mascarpone cheese, typical products of our territory and tradition.

YOU CAN FIND THE FULL RECIPE WITH PHOTOS, TIPS AND VARIATIONS ABOVE!

ITALIAN CHEESECAKE WITH RICOTTA AND MASCARPONE

• ▢ 250 g cookies ~½ pound, dry like Digestives cookies
• ▢ 120 g unsalted butter ~1 stick
• ▢ 250 g mascarpone cheese 1 cup
• ▢ 250 g ricotta cheese 1 cup, whole milk
• ▢ 25 g cornstarch 1 tablespoon
• ▢ 100 ml heavy cream ~½ cup
• ▢ 100 g granulated sugar ½ cup
• ▢ 3 eggs
• ▢ 1 lemon organic
• ▢ 150 g cherry jam ~½ cup
• ▢ 20 cherries pitted
• ▢ powdered sugar for decoration
• Put the cookies in a blender and blend until they are reduced to a powder. If you do not have a blender, you can do this manually by placing the cookies in a bag and crushing them with a rolling pin.
• Melt the butter in a double boiler.
• Place the crushed cookies in a bowl and add the melted butter, then mix vigorously until completely combined.
• Line the bottom and sides of an 20 cm (8 inch) diameter cake pan with baking paper.
• Add the mascarpone and ricotta cheeses and continue to mix.
• Add the heavy whipping cream, the juice of half a lemon and a tablespoon of cornstarch.
• Pour the resulting mixture into the cookie and butter crust. Level the cake pan and tap it lightly on the table to release any air bubbles and even it out.
• Transfer to a preheated oven at 160°C (320°F) and bake for 1 hour and 15 minutes. Check that the cake is done by inserting a toothpick into the center of the cake and seeing if it comes out dry.
• Remove from the oven and cool at room temperature and then in the refrigerator for at least 3 hours (or overnight). While cooling, small cracks may form on the surface and the cake may sag slightly in the center, but this is perfectly normal.
• Place the pited cherries on top of the jam, which will act as a glue. You can fill the entire surface or leave gaps. The cherries can be arranged randomly or according to a pattern. In short, use your imagination to decorate!

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Italian Ricotta Cheesecake

Italian Ricotta Cheesecake is an easy no-bake cheesecake recipe. It has a chocolate cookie crust and a creamy, delicate filling. It’s so easy to make – the perfect summer dessert. Top it with fruit for a dessert everyone will love.

Maybe when you think of cheesecake you think of cream cheese, but in Italy we make ricotta cheesecake and it’s absolutely delicious.

It’s more delicate than cream cheese cheesecake and creamier, too. I love both, of course, but more often than not you’ll find me making this Italian ricotta cheesecake. Even better it’s a no-bake cheesecake recipe. You don’t have to turn on the oven making this a great summer dessert.

What I love about this no bake ricotta cheesecake is that it’s not fussy. You don’t have to do a water bath or worry about the cheesecake cracking like a classic cheesecake . Once it’s assembled just chill it in the fridge until it’s set.

I use gelatin in this recipe which helps give the cheesecake more structure and a nice texture. Ricotta cheese is soft and mixing it with gelatin helps hold the cheesecake together.

For the crust, I love a chocolate cookie crust but you can use any cookie crumbs that you like including graham crackers crumbs, wafer cookies, or other crispy cookies that you like.

Top your ricotta cheesecake with fruit, chocolate sauce, or even a little whipped cream for a dessert that is perfect for any occasion.

Table of Contents

Ingredients

• Chocolate cookie crumbs – crush them in a food processor or in a bag with a rolling pin.
• Melted butter
• Heavy cream – whole, heavy or whipping cream, with at least 30% fat
• Ricotta cheese
• Powdered sugar – icing/confectioners sugar
• Pure vanilla extract
• Milk – I use 2%

Other add-ins: If you like citrus, try adding orange zest or lemon zest to the filling.

How to Make Cheesecake with Ricotta Cheese

Combine the cookie crumbs and butter in a bowl. Press the mixture into a springform pan. Chill the crust while you make the filling.

Beat the ricotta cheese, sugar, and vanilla in a mixing bowl, until combined and smooth.

In a separate large bowl, beat the cream until it holds peaks.

Pour the milk into a saucepan and sprinkle the gelatine over the top. Let it sit for one minute and then turn the heat to low. Stir and heat the mixture until the gelatine has dissolved. This should only take a minute or so. Don’t let it boil. Take the pan off the heat and add a couple tablespoons of the ricotta mixture and stir.

Next, fold the gelatine mixture into the rest of the ricotta mixture. Fold in the whipped cream until the filling is combined.

Spoon the ricotta batter into the chilled crust and spread it into an even layer. Cover the pan with plastic wrap and chill the cheesecake in the refrigerator for about six hours or overnight. 

This ricotta cheesecake is delicious all on its own, but why not add a topping to dress it up?

• I love fresh berries like strawberries. I toss them with some sugar first and let them sit. This draws out the juices creating a nice sauce. You can also do this with raspberries, blackberries, and blueberries.
• Chocolate sauce or chocolate ganache is great, too. Drizzle some over a slice before serving it.
• Or just some simple whipped cream and some grated chocolate on the top – that sounds good, too!

How to make Chocolate Ganache

In a small pan heat 2 tablespoons of butter and 1/4 cup (60 grams) of whole cream until hot but not boiling,  remove from heat and add 3 1/2-4 ounces (110 grams) chopped chocolate stir until smooth, let cool and thicken before drizzling.

Recipe Tips

I prefer to use whole milk ricotta cheese – it’s dessert, afterall! I haven’t tested this recipe with low fat cheese and can’t say for sure how that will work.

It’s best to chill the cheesecake overnight in the refrigerator. This will ensure it has plenty of time to set up so when you slice it, you get clean slices.

Leftover ricotta cheesecake will keep in the refrigerator for a few days. I don’t recommend freezing it.

If you don’t have a springform pan, you can use a regular cake pan. I recommend lining it with plastic wrap so it’s easy to remove the cheesecake once it’s set and you’re ready to slice it.

We love this Italian ricotta cheesecake recipe – it’s the best dessert for a warm night or any time you’re craving a creamy slice of cheesecake. Enjoy!

More Dessert Recipes

• Magic Cookie Bars with Graham Cracker Crust
• Crumb Cake with Chocolate Chips
• Strawberry Semifreddo
• No-Bake White Chocolate Apricot Cheesecake

Ingredients   US Customary Metric   1x 2x 3x

Cookie base.

• 1½ cups chocolate cookie crumbs
• ¼ cup butter (melted)
• 1 cup cream whole/heavy or whipping cream (at least 30% fat)
• 1 cup ricotta
• ½ cup powdered/icing sugar
• 1 teaspoon vanilla
• 1 tablespoon gelatine
• 2 tablespoons milk

Instructions  

• Mix the cookie crumbs and melted butter, press down on the bottom of a 7 or 8 inch (17 – 20 centimeters) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator to chill while making the filling.
• In a medium bowl beat together the ricotta cheese, sugar and vanilla, side aside.
• Beat the cream until thick peaks appear, set aside.
• In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
• Add 1 -2 tablespoons of the ricotta cheese mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining ricotta mixture, then gently fold it into the whipped cream, mix until combined.
• Remove the cookie base from the fridge, spoon the ricotta filling evenly on top, cover with plastic wrap and refrigerate approximately 6 hours or even  better overnight. Before serving top with your favourite topping if desired. Enjoy!

It says to add 1 tablespoon of gelatin to the milk? Isn’t there only 2 tablespoons of milk? It looks like there is more than 2 tablespoons of milk in your picture? Please advise……..is it true that there are only 2 tablespoons of milk to add the 1 tablespoon of gelatin to? Thank you!

Hi Brenda, it is only 2 tablespoons, it’s a small pot. 🙂 Let me know how it goes. Take care!

Hi, do you have to drain the Ricotta?

Hi Tammy, if you find the ricotta too liquidy you can drain it in a sieve for about 20-30 minutes. Hope that helps. Take care!

Can I add pureed strawberries to the cheesecake? Would I need to use more gelatin?

Hi Darlene, yes you could add pureed strawberries, depending on how much you add, maybe 1 1/4 tablespoons would do. Let me know how it goes. Take care!

Hi Karol, use a wet knife and go around the edges before removing the sides. I hope you enjoy it. 🙂

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Italian ricotta cheesecake

This ricotta cheesecake comes from my sister-in-law’s Italian grandmother. The ricotta gives the cheesecake a light and airy texture. We paired our cheesecake with some fruit-based jam, which gave it some extra flavor.

Over the holidays, I was fortunate enough to spend some time with my dad and my brother and his family. To be extra safe, we wore masks when we were around each other. Even though it wasn’t fun wearing masks all day long, our health and safety was most important. Thankfully, everyone remained healthy post-holidays so I’m glad we took the extra precaution.

I got to spend some quality time with my sister-in-law during the time. She and I rarely get to sit down and chat one-on-one so it was nice to be able to do that. While my husband was playing with the kids (with Addie and with my niece and nephew), my sister-in-law and I caught up on all kinds of things.

As we were talking, she asked if I had ever tried a ricotta cheesecake. She mentioned that her grandmother had a recipe that yielded this light and fluffy cheesecake. I said no, and she shared a handwritten recipe card from her grandmother. She mentioned that she tried making her own ricotta at home for this recipe, and that it was super easy.

While I chickened out on the homemade ricotta, I did make the ricotta cheesecake using store-bought cheese. My sister-in-law was right: the cheesecake was definitely soft and cloud-like. We liked it better after we paired it with some fruit jam. First, we tried some triple berry jam, and the next time we tried raspberry jam. Both were good and made the cheesecake better. You can also pair this with fresh fruit as well, but I like it with the intensity and sweetness of the jam. Even my family and I have a stronger preference for traditional cheesecake, this is a great, lighter alternative if you’re not into dense cheesecakes.

Thanks again to M for sharing your grandmother’s recipe, and I’m glad we got to catch up!

Husband’s rating : 3 out of 5 Addie’s rating : 3.5 out of 5 My rating : 3.5 out of 5

Ingredients

• 1 pint sour cream
• 2 8-ounce packages cream cheese softened
• 1 pound ricotta
• 1 cup granulated sugar
• 4 large eggs separated
• 3 Tablespoons all-purpose flour
• 3 Tablespoons corn starch
• 2 Tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 stick (8 Tablespoons) unsalted butter melted

Instructions

• Preheat your oven to 375°F. Generously grease a 9" or 10" springform pan and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the cream cheese, sugar, egg yolks, corn starch, flour, lemon juice and vanilla on medium speed until well blended, about 2-3 minutes.
• Add in the melted butter, sour cream and ricotta and mix well.
• Transfer the batter to another large bowl and clean your mixing bowl. If you're using a handheld mixer, simply get out another large bowl. In the spotlessly clean bowl of a stand mixer or in a large bowl if using a handheld mixer, beat the egg whites on high speed until you achieve stiff peaks. Gently fold the egg whites into the cheesecake batter until blended.
• Transfer the batter to your prepared baking pan and smooth out the top. Tap the pan on the counter a few times to get out any air bubbles. Bake in your preheated oven for 70 minutes.
• After the cheesecake has baked (it may have a slight jiggle in the middle), crack the oven door open and leave it in there for another 2-3 hours. Then take it out and let rest at room temperature. Cover and place it in the refrigerator to chill overnight.
• After the cheesecake has thoroughly chilled, slice and serve. This tastes best with fresh berries or fruit jam of your choice (we enjoyed it with both raspberry jam and a triple berry jam blend).

24 Comments

This looks similar to one my mum used to make. I will try this soon. Thank you!

You are lucky that your mum used to make this! Hope this recipe brings you good memories. 😄

Thank you for sharing the details. Someone gave me ricotta cheese n I had no idea what to do with it. I looked up a couple but no measurements. Thank you I will try to make as stated. 🎚️🙏👍♥️

I’m eager to make this! Just one thing, what do you mean by 1 pint of sour cream?

1 pint of sour cream = 2 cups or about 16 ounces. I think they sell this size at the grocery store (if you live in the US).

Thank you so much! Can’t wait to make it and eat it 🙂

Excellent Italian cheesecake! Being Italian and from Chicago this is reminiscent of Gionottis cheesecake in Forest Park… I changed only using marscarpone instead of cream cheese… Sinatra was not the only celebrity that had dinner there instead of my cousins Rosebud on Taylor street.

Ooh – I may need to try that substitution next, Dennis. Thank you for sharing!

Hahaha – I ❤️ it!! It’s definitely memorable!

Oooh, the addition of raspberry fruit spread and fresh raspberries sounds PERFECT. So glad your family enjoyed it for Easter!

Hooray! So happy that your Italian family loved this cheesecake, Nadia!

I’m wondering, after the cooking time, do you turn off the oven or leave it on with the door slightly open?? This looks just like my Mom’s old recipe that I’ve been looking for!!

I turn off the oven and leave the cheesecake on there for 2-3 hours. Hope that helps!

This is the Kraft Italian cheesecake recipe

The sour cream is not listed under the ingredients. How much?

Hi Betsy – it should be the first ingredient in the recipe. You’ll need 1 pint of sour cream.

Wow for this being a free recipe maybe try being a little bit nicer to the person who posted this recipe,Everyone wrote great things except for you who came across very rude. Try it first before coming across rude,my kitchen and oven gets messy when I cook but I’m not going to blame it on the person who gave me a recipe for free. Happy Thanksgiving!

I’m so happy you loved the cheesecake, Michael. My sister in law will be thrilled to hear this!

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Sicilian Ricotta Cheesecake

SICILIAN RICOTTA CHEESECAKE

Prepare to embark on a delightful journey to the heart of Sicily with this Sicilian Ricotta Cheesecake, crafted to perfection with the finest Vannella Cheese Ricotta. This luxurious dessert is an ode to tradition, with a texture and a flavor that captures the essence of the Mediterranean.

Imagine a velvety, cloud-like and creamy ricotta filling, held together by a buttery, crumbly crust. A timeless showstopper suitable for any occasion, this dessert will transport you to  Sicily.  

Watch the Sicilian Ricotta Cheesecake video recipe:

Sicilian Ricotta Cheesecake Recipe | How to Make Irresistible Ricotta Cheesecake

Vincenzo’s Plate Tips on How to Make Ricotta Cheesecake

Don’t skimp on the ricotta.

Ricotta is the key to a delicious ricotta cake, this is why it is important to choose a good one. Avoid those terrible ricotta tubs and go for fresh ricotta from Vannella Cheese . The texture is light and fluffy, the flavor is rich and decadent, and the overall experience is simply divine.

Be careful not to overwork the dough

Don’t add too much flour, or you’ll toughen up the dough. We want a soft and pliable dough that’s easy to work with. Imagine a soft, pliable dough that melts in your hands like butter.

Thickness of the pastry is important

Make sure that the pastry cooks evenly in the oven. A pastry that is too thick will overwhelm the filling, and a pastry that is too thin will not be able to support the weight of the filling. A good rule of thumb is to roll out the pastry to a thickness of about 1/2 inch (1.2 cm). This will ensure that the pastry cooks evenly and that you have a good ratio of pastry to filling.

How to Serve Ricotta Cheesecake

Ricotta cheesecake is a delicious and versatile dessert that can be served in a variety of ways. It can be served plain with a dollop of whipped cream or a drizzle of honey, or it can be paired with fresh fruit, nuts, chocolate, or sauce. No matter how you choose to serve it, ricotta cheesecake is sure to be a hit with your guests!

• Mixing bowl
• Round Baking tins or Cake Tins
• Brick Oven or Home Oven

Ingredients   

Dry ingredients.

• 500 grams 00 flour 17.6 oz
• 150 grams Icing sugar 5.2 oz
• Zest of one lemon finely grated finely grated
• 1 pinch Sea salt
• 1 teaspoon Baking powder

Wet Ingredients

• 4 egg yolks
• Egg whites for the egg wash
• 150 grams Full cream milk 5.2 oz
• 120 grams Unsalted butter 4.2 oz
• 1 teaspoon Vanilla paste

Ricotta filling

• 1 kilo Super Fresh Vannella Ricotta 35.2 oz
• 250 grams Sugar 8.8 oz

Instructions  

To make the pastry dough:.

• Before we begin, preheat the oven to 180°
• In a large mixing bowl, whisk together the flour, icing sugar, salt, and baking powder.
• Make a well in the center of the dry ingredients.
• Add the milk, egg yolks, lemon zest, and vanilla paste to the well.
• Cut the butter into small pieces and add them to the bowl.
• Use your hands to mix the ingredients together until a soft dough forms.
• Avoid adding too much flour, as this will make the dough tough.

To make the ricotta filling:

• Sift the ricotta through a fine-mesh sieve to remove any lumps and create a smooth, creamy texture.
• Add the sugar to the ricotta and stir until well combined.
• Cover the filling with plastic wrap and refrigerate until the pastry is ready to roll out.

Assembling the cake:

• Now that we've placed the pastry in the tin, we can transfer the delicious ricotta cream filling that we made earlier into the base. Give it one last stir and add it all in. Smooth the ricotta out to the edges.
• Carefully cut off the excess pastry with a sharp knife, leaving a small overhang. Set the excess pastry aside.
• To make the pastry lid, lightly flour your rolling pin and a clean work surface. Roll out the remaining pastry into a circle.
• Place the dough over the tin and press down gently to seal. Trim the edges of the pastry lid to match the size of the tin.
• To seal the edges of the cheesecake, brush the overhang of pastry with egg white. Place the pastry lid over the cheesecake and press down gently to seal.
• Bake the cheesecake for 30 minutes, or until the top is golden brown and the center is set.
• Let the cheesecake cool completely before dusting it with a mixture of icing sugar and ground cinnamon.

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2 Responses to Sicilian Ricotta Cheesecake

What if I use whole eggs instead of only the yolks?

Using whole eggs instead of just yolks can work, but it might give the cheesecake a slightly different texture. Enjoy your baking!

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33 Rich Ricotta Cheese Recipes

R icotta is a widely beloved cheese — although it's not a cheese in the conventional sense, as it's made from whey, which is a watery liquid byproduct of cheesemaking. It has a soft but almost crumbly texture that can be used in a surprisingly wide variety of dishes, ranging from savory meals, like lasagna and pizza, to desserts, such as cheesecake and cookies. Because of ricotta's versatility, we've collected some of our favorite ricotta cheese recipes, all in one place, to make it easier for you to use this iconic dairy product.

Whether you've got some leftover ricotta hanging out in the fridge that you need to find something to do with or you're just trying to come up with new ways to use it, we've got you covered. These ricotta recipes are sure to please every cheese lover around your dining table, whether they're partial to savory or sweet dishes — or both!

Read more: 13 Unexpected Ingredients To Elevate Lasagna

Homemade Ricotta Cheese

How are you going to make any ricotta dishes if you don't happen to have any ricotta on hand? Luckily, it's easier to make ricotta from scratch than you may assume — and you don't have to be an expert cheesemaker to do it. 

Try this recipe for Homemade Ricotta Cheese, and you'll be able to make your favorite ricotta-heavy dishes anytime you're craving them. You won't believe how fresh and delicious the cheese from this recipe truly is.

Recipe: Homemade Ricotta Cheese

Baked Ricotta Cheesecake

There are few things in this world more glorious than cheesecake, which is why we're such huge fans of this recipe for Baked Ricotta Cheesecake. In this recipe, otherwise crumbly ricotta cheese is used to make a smooth, creamy cake that provides the perfect counterpoint to the thick crust. 

Top this cheesecake with some berries for a slightly sweet tang. The colors from the fruit will make this cheesecake look just as good as it tastes.

Recipe: Baked Ricotta Cheesecake

Sheet Pan Ricotta Gnudi

It's hard to beat the combination of basil, tomatoes, and cheese, which is why this recipe for Sheet Pan Ricotta Gnudi is destined to be a hit at the dinner table. Gnudi are ricotta-based dumplings that are similar to potato-based gnocchi, but they're looser, creamier, and cheesier. 

Don't be intimidated by this recipe if you're never made gnudi before. They may look fancy, but they're surprisingly easy to throw together. Once you combine them with fresh pesto and juicy, plump cherry tomatoes, the dish will come together in perfect cheese-centric harmony.

Recipe: Sheet Pan Ricotta Gnudi

White Lasagna With Sausage And Ricotta

Everyone loves lasagna, but what happens when you want to ditch the red sauce in favor of something a bit creamier? That's where this recipe for White Lasagna with Sausage and Ricotta comes in. 

The ricotta in this recipe keeps things at least somewhat traditional and makes the layered pasta dish feel more substantial. Instead of using a red marinara sauce, this recipe calls for a white sauce. The fattiness from the sausage works to pull all of those flavors together in one delicious, memorable dish.

Recipe: White Lasagna with Sausage and Ricotta

Heirloom Tomato And Ricotta Tart

If you want to make a dish that's sure to wow your guests just by the appearance alone, you have to try this recipe for an Heirloom Tomato and Ricotta Tart. This summery pie-adjacent treat gets its creaminess and heft from a generous serving of ricotta. But, there's an element of freshness too, which comes from the tomatoes and basil. 

When all of these flavors come together, you have an indulgent, albeit light, side dish or main course that pairs beautifully with a salad on a warm summer's night.

Recipe: Heirloom Tomato and Ricotta Tart

Tuscan Spinach And Ricotta Crespelle

Are you a fan of crepes? If so, you're in luck, because crespelle are very similar. Treated more like pasta, crespelle tend to lean toward the savory end of the spectrum. This recipe for Tuscan Spinach and Ricotta Crespelle does just that, and we couldn't love it more. 

The batter for the crespelle is incredibly easy to make, so all you really have to worry about is the filling. Spinach and ricotta join forces to create a creamy, but light, filling that's especially enjoyable in this application.

Recipe: Tuscan Spinach and Ricotta Crespelle

Cranberry Ricotta Cake

You know how some cakes always seem to come out dry and crumbly? That's definitely not going to be the case when you use ricotta in the batter, which is exactly what you'll do when making this Cranberry Ricotta Cake. 

We love the combination of creamy ricotta with tart, slightly-sweet cranberries. The two ingredients team up to create a cake that's not overwhelmingly sweet. Rather, you get to enjoy a wider range of flavors that capitalize on the tang of both the cranberries and the ricotta. What's not to love?

Recipe: Cranberry Ricotta Cake

Indigenous-Inspired 3 Sisters Whipped Ricotta Toast

Squash, beans, and corn, known here as the "three sisters," work well in a wide variety of applications, but we especially love them in this recipe for Whipped Ricotta Toast. As the name suggests, whipped ricotta is spread over toast, creating a creamy bed of bread for the veggies you'll put on top. Once the squash, beans, and corn are all mixed together and seasoned, spoon them onto the toast. 

You can then eat them as open-faced sandwiches. Could there be a more delicious way to get your vegetable quota for the day?

Recipe: Indigenous-Inspired 3 Sisters Whipped Ricotta Toast

Roasted Pumpkin And Sausage Ricotta Pizza

We love pizza in all its forms, but sometimes you have to take a break from the typical cheese and pepperoni pies you grew up. If you're looking for a new pizza recipe to try, you may want to consider making this Roasted Pumpkin and Sausage Ricotta Pizza, which offers a fall-forward flavor profile you won't be able to get enough of. 

The roasted pumpkin adds a touch of sweetness to the dish, but it's tempered by both the ricotta cheese and sausage. Don't forget to add some extra herbs on top for more flavor.

Recipe: Roasted Pumpkin and Sausage Ricotta Pizza

Lemony Spinach Pistou Lasagna

Lasagna is a fan favorite, but it's a heavy dish that may not feel right during the warmer months of the year. If you're looking for a lighter alternative, look no further than this Lemony Spinach Pistou Lasagna. Instead of béchamel, you'll use ricotta for a lighter, almost tangy, flavor that complements the brightness of the lemon. 

Pistou is a sauce made from basil and olive oil, and it lends a lovely fragrant, floral note to the finished dish. Eat this with some bread or a side salad, and you have a new weeknight pasta favorite.

Recipe: Lemony Spinach Pistou Lasagna

Classic Baked Ziti

Sometimes, it pays to stick to the classics, which is why we keep coming back to this Baked Ziti recipe time and time again. There's no swaps or gimmicks here — it's all about that intensely flavorful red sauce, creamy, melted ricotta, and al dente ziti coming together to create something special. 

Although this recipe may look impressive, it's actually incredibly easy to make, requiring just five minutes of prep time. After you've gotten all the ingredients in place, just cook for 40 minutes, and you'll have a hearty dinner on the table.

Recipe: Classic Baked Ziti

Surprisingly Light Herb And Cheese Croquettes

Croquettes can be heavy, but that doesn't mean every single croquette on the market is going to land like a bomb in your stomach. As the name suggests, this recipe for Surprisingly Light Herb and Cheese Croquettes offers a simple snack or appetizer that anyone would enjoy noshing on. 

Ricotta is a huge player in this recipe. Although it does have a slight sweetness and tang to it, it's not an overpowering cheese, so it mainly plays a textural role and really allows the flavors of the herbs to shine.

Recipe: Surprisingly Light Herb and Cheese Croquettes

Egg Yolk And Ricotta Filled Ravioli

You've probably had plenty of ravioli in your life before, but there's a good chance you've never had anything like these Egg Yolk and Ricotta Filled Ravioli. This recipe is truly a pasta and cheese lover's dream come true. 

You'll add flavor to the creamy ricotta with some Meyer lemon and an array of herbs. Then, if it weren't already decadent enough, you'll top it all off with an egg yolk that will cook as you boil the ravioli. This isn't the easiest recipe to make, but it's seriously worth the time and effort.

Recipe: Egg Yolk and Ricotta Filled Ravioli

Fig And Caramelized Onion Whipped Ricotta Dip

If you're the kind of person who loves when savory and sweet ingredients join forces in one coherent dish, then you'll go crazy for this Fig and Caramelized Onion Whipped Ricotta Dip. It was a subtle sweetness from the figs, and the caramelized onions heighten that sweetness even more while adding a distinctly savory flavor. 

Using whipped ricotta is important here, as it'll yield that ultra creamy texture we're going for. Eat this dip with chips, veggies, or whatever else you have on hand.

Recipe: Fig and Caramelized Onion Whipped Ricotta Dip

Mixed Mushroom Lasagna

If you're looking for something similar in structure to typical lasagna, but with a different flavor profile, check out this recipe for Mixed Mushroom Lasagna. Mushroom lovers — this recipe is for you. 

It utilizes an array of different types of mushrooms, which all lend slightly different flavors and textures to the finished dish. Ricotta cheese is there to add an essential and decadent element of creaminess.

Recipe: Mixed Mushroom Lasagna

Spaghetti Squash Lasagna

Trying to cut down on the amount of pasta you eat on a weekly basis? If so, you may be looking for pasta alternatives, and spaghetti squash is one of them. But it's not just a replacement for pasta — spaghetti squash is delicious in its own right, especially when it's put in lasagna form. 

By using ricotta in this recipe for Spaghetti Squash Lasagna, you get a nice mix of lighter ingredients (like the squash) and heavier, more substantial ones (like the ricotta), which evens things out. You're left with a veggie-forward dish that even pasta lovers will enjoy.

Recipe: Spaghetti Squash Lasagna

Kale Lasagna

It can seem difficult to work a lot of greens into your diet, especially if you're the kind of person who doesn't want to eat salads on a regular basis. But by adding greens to the foods you already enjoy, you can get more veggies into your weekly food rotation. 

One recipe that will help you increase your intake of greens? This Kale Lasagna. The leafy green, and somewhat bitter, vegetable is tempered by the creamy consistency and flavor of ricotta.

Recipe: Kale Lasagna

White Spinach And Artichoke Lasagna

When was the last time you had a lasagna that truly seemed like something creative? If you want to expand your lasagna horizons, you don't have to look further than this recipe for White Spinach and Artichoke Lasagna. It's also great for people who are sensitive to the acidity of tomatoes. 

Spinach, artichoke, and lasagna come together to create a flavorful, veggie-forward filling that features the signature creaminess you love in lasagna. Pair with a salad or some fresh bread.

Recipe: White Spinach and Artichoke Lasagna

Deconstructed Lasagna Soup

Don't have the patience to make a whole lasagna from scratch? We don't blame you — it can be a time-consuming process. But you can still harness those flavors with this recipe for Deconstructed Lasagna Soup. 

You'll use most of the same ingredients from a traditional lasagna, but you're building a brothy base. A dollop of ricotta cheese works as a creamy topper for the soup that mixes in perfectly with the other ingredients.

Recipe: Deconstructed Lasagna Soup

Spaghetti Squash Lasagna Boats

Spaghetti squash is one of the easiest types of squash to cook, and it's at its best when it's doused with a ton of tomato-forward ingredients. That's exactly what you'll get when you make this recipe for Spaghetti Squash Lasagna Boats. It may sound fancy, but it's actually incredibly easy. 

Since you're adding your ricotta cheese and other lasagna ingredients right into the halved squash, it's very quick to put together. You may never go through the process of making regular lasagna again.

Recipe: Spaghetti Squash Lasagna Boats

Buffalo Chicken Lasagna

Buffalo chicken is one of the most beloved flavor combos, but it probably seems more at home in a dip than it does in a pasta dish. Yet, believe us when we say that this Buffalo Chicken Lasagna is an incredible way of harnessing those same buffalo chicken flavors you love. 

In this recipe, ricotta acts as a binder for the other ingredients and also adds a hint of creaminess to the dish. It pairs beautifully with buffalo sauce for an ultra flavorful finished product.

Recipe: Buffalo Chicken Lasagna

Baked Stuffed Shells

We love all pasta, but there's perhaps no pasta quite as fun as shells. We're not talking about the miniature shells you put in a pasta salad. No, we mean the big ones, stuffed with cheese and other ingredients until they're practically bursting. 

If you're looking for a solid recipe for shells, you have to try these Baked Stuffed Shells. Ricotta, of course, plays a starring role in this recipe, as do spinach, sausage, and Parmesan cheese.

Recipe: Baked Stuffed Shells

Butternut Squash Stuffed Shells And Burrata

Looking for a stuffed shell recipe that's perfect for those chilly nights when you just want to tuck into something comfortable? Give this Butternut Squash Stuffed Shells and Burrata recipe a try. They're stuffed with butternut squash, of course, but also plenty of ricotta and burrata. 

The finished dish features flavor and textural contrasts that keep things interesting. The lemon in the ricotta adds some acid to an otherwise creamy, and somewhat fatty, dish, and the soft melted cheese plays well with the crispy edges of the baked shells.

Recipe: Butternut Squash Stuffed Shells and Burrata

Sausage And Spinach Stuffed Shells

Ricotta cheese makes the filling of these shells nice and creamy, which is why cooked spinach works so well in these Sausage and Spinach Stuffed Shells. Though this recipe looks sophisticated once you plate it, it's actually incredibly easy to make. 

It requires about 15 minutes of prep time and around an hour to cook. It's perfect for those cozy weeknights when you're craving something warm and comforting.

Recipe: Sausage and Spinach Stuffed Shells

Classic Manicotti

Stuffed pastas come in all shapes and sizes, but there are some types you see more than others. Ravioli is relatively easy to come by, for instance, but what about manicotti? Despite its deliciousness, it's often overshadowed by its more popular cousins. Not anymore. 

Manicotti deserves its moment in the limelight, which is why this recipe for Classic Manicotti should be on your must-make list. The ricotta cheese filling adds some extra weight and texture to the tomato-heavy dish.

Recipe: Classic Manicotti

Cannoli Thumbprint Cookies

You don't have to make cannoli from scratch to get that classic cannoli flavor we all know and love. Instead, just try making this Cannoli Thumbprint Cookie recipe. These cookies are indented in the middle and filled with a ricotta-based cannoli filling that you'll want to eat straight out of the bowl. 

A fun dessert for an Italian-themed dinner party, they're also great to have out during the holidays. Enjoy them with a cup of coffee for maximum deliciousness.

Recipe: Cannoli Thumbprint Cookies

Cannoli Cupcakes

Want to capture the flavor of a cannoli in a whole different form of dessert? Just try making these Cannoli Cupcakes. They're simpler to make than cannoli — especially if you're used to making cupcakes — and they're sure to please every sugar lover. 

You'll decorate the vanilla and cinnamon flavored cupcakes with a ricotta frosting that's dotted with tiny chocolate chips. How good does that sound?

Recipe: Cannoli Cupcakes

Cannoli Pancakes

Who says you can't have cannolis for breakfast? Certainly not Jessica Morone, who dreamed up this indulgent recipe for Cannoli Pancakes. This dish utilizes all the flavors you'd usually find in a cannoli and instead puts it into pancake form. Ricotta cheese makes the base of the frosting topping, which is then covered with chocolate chips. 

Is this the kind of breakfast you want when you're trying to eat your healthiest? Maybe not. But it's perfect for those special occasions when you really want to put an impressive breakfast on the table.

Recipe: Cannoli Pancakes

Squash Blossom Ricotta Pie

We love pie in all its forms. But when you want to make a pie recipe that'll look impressive on a dinner table, you have to try this Squash Blossom Ricotta Pie. The squash blossoms create a gorgeous topping for this pie which relies heavily on ricotta for richness and texture. 

This dish is perfect for springtime parties. It's sophisticated, savory, and a ricotta-focused recipe we'll never get tired of.

Recipe: Squash Blossom Ricotta Pie

Creamy Corn Pudding

Forget the same old boring corn on the cob recipe you always make. Instead, turn your corn into an exciting side dish by making this Creamy Corn Pudding. Sure, it may require a bit more work than your typical grilled ear of corn, but once you taste the creamy, cheesy casserole, you'll understand why it's worth the work. 

Corn may be the star of the show in this dish, but ricotta does some heavy lifting by adding both creaminess and some weight to the pudding. You'll add in some cheddar cheese for flavor as well.

Recipe: Creamy Corn Pudding

Sweet And Savory Italian Salad Pizza

Tired of the same old pizza you always make? It's time to switch things up and go for a more flavorful route, which is why we're such big fans of this recipe for Sweet and Savory Italian Salad Pizza. The sweet part of this dish comes from nectarines, while the savory element is the prosciutto. 

Those ingredients are important, but ricotta may be the most crucial factor, as it creates the cheesy base for this creative pizza.

Recipe: Sweet and Savory Italian Salad Pizza

Sweet Potato Gnocchi

You don't have to choose between potatoes and pasta when you make gnocchi because gnocchi is a type of pasta made from potatoes. In this case, though, you're going to use sweet potatoes, which give a hint of sweetness. By cooking them in brown butter, you'll get a rich, savory flavor that's hard not to love. 

It's not all about the pasta itself, though. Take this recipe to the next level by spooning a generous serving of ricotta over the dish.

Recipe: Sweet Potato Gnocchi

Fluffy Dutch Baby

There are few dishes that look more impressive than a Dutch baby, and this recipe for a Fluffy Dutch Baby is no exception. By using ricotta in the batter, you can make a more rich, flavorful pastry that holds whatever fillings you choose. 

This recipe calls for fresh berries, which add a lovely tartness to the otherwise sweet dish. A sprinkling of powdered sugar on top gives it a nice aesthetic touch and hint of additional sweetness.

Recipe: Fluffy Dutch Baby

Read the original article on Tasting Table .