Torta di Ricotta Recipe

by 40 Comments

This crusted ricotta torte aka Torta di Ricotta is super flavorful and would make a great addition to your family's holiday dessert table.

Total Time: 1 hour 40 minutes
Jump to RecipePrint Recipe

Enjoy the holiday’s with my Torta di Ricotta!

Over the last year or so I have shared recipes and my memories of Mama Jeanette. I think one of the few gifts of old age is to remember your younger days with great clarity, sometimes seeming more recent than current events, and lately more and more of my time with Mama Jeanette has been resurfacing. Maybe it’s time to start writing it all down before I lose those precious memories again.

Torta di Ricotta with a few slices cut out, cut side facing out on a white plate on a black background

 

I had watched Mama Jeanette make a variety of fresh cheeses during my time with her, but of course, I didn’t really pay attention at the time, I was more interested in the end result that was being created with those delicious cheeses. My first experience with a ricotta cheesecake was a bit of a disappointment for me, it wasn’t what I used to, the flavors and textures were completely different, and on top of that, it wasn’t very sweet. What I would come to realize later, was the complexity of this simple dessert and the fact that sugar didn’t mask the real flavors of this glorious cake, is what made this cheesecake a staple in the Italian household. I tried to hide my disappointment that night, but as usual Mama Jeanette could read me like a book,   she said “Sonny boy, sometimes you have to look past your expectations, to see clearly. Don’t let your mind dictate would should be, instead let yourself imagine what could be”   That lesson has served me well over the years, even though human nature would tell you otherwise.

From that point on,  I noticed that there always seemed to be a bowl of fresh ricotta in the fridge and no matter what time of day, it became a welcome addition to many of my meals, as I came to appreciate the flavor and texture of ricotta. I would devour my portion with fresh fruit, or simply drizzled with honey, and it was when Mama Jeanette noticed that I had learned to enjoy ricotta cheese for what it was, that she made this Torta di Ricotta that I’m going to share with you today.

Torta di Ricotta

As always there was another lesson baked inside this glorious dessert, for if this had been the first Ricotta Cheesecake I had tasted, I would never have been satisfied with the simpler versions, nor would I have learned to love that delicious cheese as it was meant to be eaten, right from the bowl. Mama Jeanette had waited to make this incredible dessert, until she knew that I would truly understand and appreciate the complexity of flavors that were combined to make this Torta di Ricotta, like a fine wine with subtle undertones and nuances….sigh     This truly was a dessert to celebrate with, and that day we we’re celebrating life.

Partial view of Torta di Ricotta with a few slices cut out, cut side facing out on a white plate on a black background

 

I would have never remembered the exact amounts or all of the ingredients to this wonderful cheesecake, but thankfully I had sent this recipe to a friend for safekeeping, along with a few others that time would have erased from my memory. Come to think of it, it had been Mama Jeanette’s idea for me to mail the recipes to a friend, she knew all along that it would a difficult journey for me. This recipe and others would have been lost for sure, and now I entrust this recipe to you my friends, use it in good health.

Torta di Ricotta

If you’d like to make your own ricotta, it’s not difficult and you can find the recipe here –> Homemade Ricotta Cheese .

If you’ve tried my Torta di Ricotta recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you!

You can also FOLLOW ME  on Instagram @chefdenniseats and @chefdennistravels,  Twitter and Facebook.

4.8 from 10 votes
Print
Torta di Ricotta

This crusted ricotta torte aka Torta di Ricotta is super flavorful and would make a great addition to your family's holiday dessert table.

Author: Chef Dennis Littley
Nutrition Facts
Torta di Ricotta
Amount Per Serving
Calories 624 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 17g 85%
Cholesterol 92mg 31%
Sodium 160mg 7%
Potassium 311mg 9%
Total Carbohydrates 63g 21%
Dietary Fiber 2g 8%
Sugars 31g
Protein 14g 28%
Vitamin A 16.4%
Vitamin C 0.2%
Calcium 21.4%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Italian
Keyword: Italian dessert, ricotta dessert
Prep Time: 45 mins
Cook Time: 55 mins
Total Time: 1 hr 40 mins
Servings: 12
Calories: 624 kcal
Ingredients
Pine Nut Brittle
  • 1/4 cup superfine sugar*
  • 3 tbsp water
  • 5 tbsp pine nuts
Rum Soaked Raisins
  • 4 tbsp golden raisins
  • 2 tbsp rum
Crust
  • 3 1/4 cups all purpose flour
  • 1/2 cup brown sugar
  • 1 1/4 cup ground almonds
  • 1 tbsp baking powder
  • 8 oz unsalted butter very cold cut into 1/4 inch pieces
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp ice water
Filling
  • 1 1/2 lb whole milk ricotta cheese*
  • 1 tsp vanilla extract
  • 1 tsp grated orange rind
  • 1/2 tsp sea salt
  • 3/4 cup superfine sugar
  • 2 oz semi sweet chocolate chips
  • 1/4 cup heavy cream if mixture is too dry
Instructions
Pine Nut Brittle
  1. toast 5 tablespoons of pine nuts in a saute pan just until they start to get color, moving them around constantly so they do not burn. Once they are toasted remove from the pan to cool
  2. in a small pan add sugar and water, heat over high neat until mixture begins to boil and all the sugar is dissolved
  3. add the pine nuts to the sugar syrup and continue to swirl the pan until the mixture turns amber.
  4. place finished mixture onto oiled cookie sheet to cool and harden
Rasins
  1. mix raisins and rum together and allow them to sit until all the rum has been absorbed
Crust
  1. using a food processor- add the flour, brown sugar, almonds, and baking powder, pulse 2 or 3 times
  2. add butter pieces and pulse 4 or 5 times until mixture looks like coarse meal
  3. mix egg, and vanilla together and pour into the mixture while the food processor is running. Mix just enough to blend!
  4. If mixture looks too dry add ice water
  5. Dough will look loose, that's ok
  6. place dough onto work table and form into 2 balls, one third and two thirds of mixture. Do not work dough, even if it does not come completely together, just do your best to form balls, then wrap in plastic and refrigerate for at least one hour.
Filling
  1. Mix ricotta, orange rind, vanilla, sea salt, sugar, raisins and pine nut brittle together until well blended*
  2. Add chocolate chips
Assembly
  1. Preheat oven to 350 degrees (180 C)
  2. using a 10 inch springform pan, line the inside with aluminum foil, overlapping slightly on the outside. Use two criss crossing pieces, and make sure foil is tight to the sides of the pan.
  3. place larger of your dough balls in the pan and flatten it out, going half way up the inside of the pan with the dough. Make this layer is as even as possible, especially the side walls.
  4. Spoon ricotta mixture into the prepared pan
  5. In between two pieces of parchment paper, roll out the remaining dough ball, just a little bit larger than your springform pan.
  6. Place this dough onto of the ricotta mixture, and carefully pinch the dough into dough on the sides of the pan.
  7. Don't worry if it cracks slightly, just try not to leave any holes in the dough.
  8. Bake for 50-55 minutes, or until the top is a nice golden brown.
  9. Allow cheesecake to cool on a wire rack for about 20 minutes, then remove the outer pan and very gently peel back the foil and allow it to continue to cool for an additional 30 minutes.
  10. Refrigerate the cheesecake for at least 4 hours before serving to allow it to set up, there are no eggs in this cake to help bind it, and if you cut it too soon it will run.
  11. After the cheesecake has set up, remove the bottom of the springform pan and place on serving platter, allow cheesecake to come back to room temperature before serving.
Recipe Notes

*if you do not have superfine sugar, you can pulse granulated sugar 5 or 6 times until it becomes a finer granule.
* My homemade ricotta was very dry and I needed to add 1/4 cup of heavy cream to the mixture

More recipes from my site

Reader Interactions

About Chef Dennis

Picture of Chef Dennis

Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. Dennis has been featured in numerous publications and on culinary websites for his creative, delicious recipes and travel adventures. For more details, check out his About page.

Comments

  1. Jane Elspeth says

    A late comment, but found this posting just now. This is gorgeous! I love making ricotta too; I’ve baked a Torta di Ricotta from the classic Silver Spoon cookbook that is similarly simple and gorgeous, but different… kind of a cross between a cake & cheesecake, but it rises to be quite high. This recipe is quite interesting, will try it. Also remember a “ricotta cheesecake” my mother made for my birthday years ago that was similar in its simplicity and low sugar almost to savory, with golden raisins. It was definitely more of a cheesecake. She and I loved it, the rest of the family wasn’t enthused lol so this story reminds me of my own experience with ricotta… lovely 🙂

    Reply

  2. Francesco says

    I went searching for this recipe with a week of returning from Italy, where I had the tortas both like this one and also in an alternative version– it had neither chocolate chips nor pine nuts, but had a thin layer of poached pear slices between the filling and the bottom crust. Both were amazing.

    Reply

  4. Daisy says

    Is the pine nut brittle chopped up in a food processor before adding to ricotta? Sorry if I missed this somewhere in the recipe. Sounds delicious. I’m making it this evening. Will rate tomorrow.

    Reply

    • Chef D says

      just break it up by hand, most of it will crack as you take it off the sheet. I look forward to seeing your your cheesecake comes out!

      Reply

      • Daisy says

        Thanks Chef. I made the cake last night. Delicious! It tasted just like I thought it would when I served it today. I had a bit of trouble with the top crust, put patched and tapped it into place and it turned out fine. My guests asked for the recipe. This was a good one!

        Reply

        • Chef D says

          I had a little trouble with the top as well, but it does seem to bake ok, that’s one of the reasons I dusted it with 10x sugar to hide a few of the imperfections!
          Glad to hear you enjoyed the cake! Thanks for letting me know.

          Reply

  7. Mei-i@gastronomic nomad says

    I missed your fresh ricotta post! But will now have to check it out. It’s always so expensive to buy. And I don’t think I fully appreciate ricotta in it’s natural state. I’ve definitely never had it plain with a little honey drizzled over it. Once I make my first batch of fresh ricotta, I will have to have it like that first! Congrats on top 9!!

    Reply

  10. Kim - Liv Life says

    I’m so glad you have the recipe to share!! What a treat this Torta is…. I’m dreaming of all things Italian right about now, and you have filled the dream! Thanks Dennis, and happy almost weekend.

    Reply

  15. DianeH says

    What a wonderful story to share. Beautiful words besides a beautiful recipe. Thank you. I will be making this for sure!

    Reply

  17. Swathi says

    Torta di ricotta looks delicious. I made both ricotta cookies no one in the house take even a taste test. Then Ricotta bread and tried do a dutch crumb topping simply ruined the bread. So I sure I need to do over. You are right, sometimes we need to do over to get the dish correctly.

    Reply

  20. mangiabella says

    oh chef, if I was able, I would travel from around the world to dine with you too…fact. And yes, you should consider writing some memoirs, go back as far as you can remember, and begin chronicling it. I’ve been working on that myself…what a journey it’s been. And what a treasure it is to have Mama Jeanette’s recipe, she was so wise to have you mail it to someone you trust.

    Reply

  24. Lynn says

    Another great use of home produced cheese! Saw your info about making ricotta at home. The torts looks amazing. Bet a thin slice with a small glass of dessert wine- late harvest gewurtztraminer or perhaps a sherry- would be heaven. And always love the stories 😉

    Reply

  26. Anne @ Quick and Easy Cheap and Healthy says

    I just recently started making ricotta this year – so easy and SO delicious!

    Reply

  28. Elin says

    Chef Dennis…this looks really good ! You did a great job on the ricotta cheese and now this amazing ricotta cheescake 🙂 A winner alright and I am sure it tasted delicious with your homemade ricotta. Any left for me :p I am a Piggy not for nothing LOL! And thank you for sharing Mama Jeanette ‘s recipe with us. We are the lucky lots 🙂

    Have a great summer hols,
    Regards,
    Elin

    Reply

  31. kitchen memories says

    Hallo from Italy! This seems a really delicious crostata! You know, we Italians really love cheese and especially ricotta because is a kind of “light” cheese. With ricotta it is possible also make a cake that is really light because it has really few butter and no heavy cream and it is perfect for breakfast, if interested you can find the recipe on my blog (it’s a family recipe) 🙂

    Reply

  32. Kim Bee says

    This looks so good. I think we all need do overs from time to time. It makes me sad that you’d do over your life though. But I get it. I think a lot of us would do over the damage we do to our bodies or make a different career choice. Keep on keeping on my friend.

    Reply

  33. candice says

    um…yum. I made some home made ricotta last year but never thought about turning it into this. this is like a perfect thanksgiving desert. I will be making this soon (who can wait for november) thanks for sharing:)

    Reply

  35. Velva says

    The passion to cook or to bake already lived within you. I loved to cook, and love to eat pastry but, can’t seem to bake to save my life (laugh).

    I celebrate dairy month almost everyday too, and love the idea that you made homemade ricotta.

    Cheers.
    Velva

    Reply

  36. Heather @ Bake, Run, Live says

    Thank you for sharing your memories with us, Chef. While every recipe is special in it’s own way, recipes created by or with family/loved ones, are the most endearing.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe for FREE and get every recipe delivered fresh!

Subscribe for FREE and get every recipe delivered fresh!

Join our mailing list to receive the latest news and updates as well as every recipe for FREE. We promise to only send out emails when new recipes and content go live - so you are sure to never miss a delicious new post or video from Chef Dennis! 

Almost Finished! Please check your inbox for a confirmation email.