How to make ITALIAN Baked Ricotta Cake
This baked ricotta cake, created by my Mother in Law, Maria is a cherished famliy recipe that’s been loved for generations. Made with a handful of simple ingredients and lots of love, it’s easy to prepare ahead of time and perfect for a special occasion like Valentine’s Day, Mother’s Day, Easter, or just because.
The base is made with crumbled biscuits and melted butter, but the real magic is in the filling, made up of fresh, whole milk ricotta, eggs, a hint of vanilla, lemon zest, and a dash of cinnamon. These ingredients combine to make the most incredible texture and flavour for a melt-in-your-mouth dessert. The creamy ricotta makes it lighter and less heavy than traditional cheesecakes, while the lemon is a refreshing addition, keeping every bite moist and well-balanced.
There’s no need for complicated techniques like water baths or adding gelatin. Simply mix everything in a bowl, pour it on top of your base, and bake for a total time of 30 minutes. Decorate it with chocolate and fresh strawberries or enjoy it plain—either way, even those who don’t usually love cheesecake will enjoy it thanks to the luscious and scrumptious ricotta.
This cake with ricotta is the perfect combination of rich flavor and light texture. Where some cheesecakes can be too rich and heavy, this is light and an absolute crowd pleaser. With Nonna Maria’s recipe, you’ll have a dessert that’s irresistible, and likely to disappear slice by slice!
Watch How to make ITALIAN Baked Ricotta Cake
This ricotta cake is so light and creamy, it’s hard to stop at just one slice
Nonna Maria’s Tips on Making Italian Baked Ricotta Cake
Base It Like You Mean It
Press the crumbled biscuit base firmly into the pie dish with a spoon or fork to create a solid foundation. For the best results, make it the night before so it sets really well.
When Life Gives You Lemons, Use Fresh Ones
If available, use fresh lemons! The lemon zest adds that refreshing zing your cheesecake needs.
Fork It, Don’t Mix It
Skip the mixer—use a fork to mix the ricotta gently. This keeps the texture light and smooth.
Whip it good
Set the mixer to low speed when whipping cream to keep the powdered sugar from scattering everywhere. Once combined, turn up the speed. When it’s thick with no liquid left, you’re done!
Chill out
Make sure the cheesecake is at room temperature or fully cooled before placing it in the fridge to rest overnight. It tastes even better the next day and is easier to slice.
Top It Your Way
Strawberries are classic, but feel free to use fresh raspberries, blueberries, or any fruit you love. Get creative and make it your own!
How to serve Italian Baked Ricotta Cake
Slice a piece of cheesecake, then grate extra dark chocolate on top. Serve with fresh berries on the side for a perfect finishing touch.
Italian Baked Ricotta Cake
Print Recipe
Equipment
- Food processor
- 2 large-sized bowl
- Pie dish (9-inch)
- fork
- Zester
- Spatula
- Electric hand mixer/ stand mixer
Ingredients
- 1 packet / 1.05 cups of sweet biscuits, for the base
- 150 g / ⅔ cup melted butter
- 600 g / 2½ cups whole milk ricotta
- 3 Tbsp caster sugar
- 1 lemon
- A pinch of cinnamon powder
- 2 Tsp vanilla extract
- 1 large egg, organic
- 300 ml / 1¼ cups cream
- 1 dark chocolate bar, for decoration
- 2 Tbsp icing sugar
- Strawberries, for decoration
Instructions
- Break up the biscuits, adding them directly to a food processor and crumble until they become fine. Transfer to a large bowl and mix with melted butter. Press the mixture into a pie dish with a fork to create a firm, even base and put it into the fridge to set for an hour or if possible, overnight.
- In a large bowl, combine the ricotta and sugar. Zest the lemon directly on top, then add cinnamon, vanilla extract, and the egg. Mix thoroughly until smooth.
- Once the base its set, pour the ricotta filling over the top and smooth it over with a spatula then bake in a preheated oven at 356°F (180°C) for 30 minutes.
- While it bakes, whip the cream. In a large bowl, combine cream, icing sugar, and vanilla extract. Use a hand mixer to whip until stiff peaks form, then set aside.
- Once the cheesecake has completely cooled, chill it in the fridge for a couple of hours before spreading the whipped cream over the top, covering it completely. Grate dark chocolate on top, and add strawberries or your favourite fruit too.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
Want to learn how to make your own homemade ricotta cheese? With this simple recipe, you’ll enjoy freshly made soft, luscious ricotta to spread on fresh bread, mix with fruit or use for your next ricotta cake!
If you enjoy using ricotta in cakes, but prefer a different texture, try this refreshing lemon cake recipe with a moist crumb, made with a batter of all-purpose flour, lemon juice, large eggs, milk, ricotta, and vanilla extract. It’s so delicious you’ll want to devour it straight out of the cake pan!
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