Ricotta Cheesecake

Ricotta Cheesecake


  • 8 large eggs
  • 2 cups sugar
  • ½ cup all purpose flour, sifted
  • 3 lbs. fresh ricotta
  • ½ cup heavy cream, whipped to soft peaks
  • Juice and grated zest of 1 lemon, juice strained
  • ¾ tsp. vanilla extract
  • ¼ cup sweet liqueur such as limoncello or Stregz
  • Topping (optional)
  • 1 tbsp. confectioners’ sugar
  • 1 cup granulated sugar


  • Preheat oven to 350°. Butter the bottom and sides of a 9” springform pan
  • Beat the eggs in a large bowl with an electric mixer until foamy and light yellow.
  • Add the sugar and beat on medium speed until smooth.
  • Add the flour and beat until well incorporated. Add the ricotta and whipped cream and beat until smooth.
  • Add lemon juice, lemon zest, vanilla, and liqueur to the ricotta and stir gently until incorporated.
  • Pour the mixture into the pan, place on a rimmed baking sheet, and bake for 1 hour and 45 minutes or until a toothpick inserted in the center comes out clean.
  • Place Turn off the oven and leave the cheesecake in it to settle for 10 minutes. Remove from the oven to cool completely.
  • Dust the top of the cheesecake with confectioners’ sugar.
  • To make decoration on top line a baking sheet with wax paper.
  • Put the granulated sugar in a saucepan over medium heat.
  • Stir constantly as the sugar melts. It will bubble and begin to turn golden.
  • When the liquid becomes deep golden, remove from the stove.
  • Dip a metal spoon into the molten sugar and drizzle onto the wax paper, forming letters or designs.
  • Let harden, then gently peel off the paper and arrange on the cheesecake.
  • If making ahead, cover and refrigerate and bring to room temperature before serving.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.