Sicilian Ricotta Cheesecake

This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.

Why you’ll love this recipe

My Sicilian ricotta cheesecake recipe is delicious and easy to make. You might have heard that baked cheesecakes need a water bath – and most do, but not my recipe! You can put this cheesecake directly into the oven and look forward to a perfect result – every time.

There is also no need to make pastry because we will make and use a really easy crushed cookie crumb to line the base of the springform pan. Just two ingredients and you will have the very best cheesecake base you’ve ever tasted!

Will cheesecake freeze?

You can successfully freeze cheesecake for up to 1 month. Cut cooled cheesecake into slices, then wrap each individual slice with plastic wrap, then aluminium foil, and then store in an airtight container.

Recipe Tips

• Since this is technically a cheesecake, remember to refrigerate your ricotta cake just like you would a  tiramisu or mascarpone cake.
• It’s important to use a full fat whole milk ricotta when making this recipe.
• Use super fine sugar or your cake will end up having a grainy texture. (If you don’t have any superfine sugar on hand, use your food processor and buzz up some granulated sugar for about 35 seconds or so and voila, superfine baby).
• If chocolate is more your vibe, make sure to give our decadent  chocolate almond olive oil cake  a go.

• Ingredients

  • 2 eggs   -organic at room temperature
  • 3/4 cups superfine sugar
  • 1/2 tbsp  baking powder
  • 1 lb riccotta cheese -whole milk and organic
  • 1 lemon or orange -zested (about 2 tsp)
  • 1 vanilla bean -seeds only
  • 4 tbsp salted buter   -organic at room temperature
  • 2 1/2 tbsp  coconut flourorganic
  • 3 tbsp powdered sugar   for garnish