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Home » Recipes » Baking Recipes

Torta di Ricotta Recipe {Italian Cheesecake}

Published: Oct 20, 2021 · Modified: Feb 6, 2025 by Chef Dennis Littley

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I love recipes I learned while traveling through Italy, and my Torta di Ricotta (Italian Ricotta Cheesecake) is one of my favorites!

It’s a simple ricotta cheesecake that was saved for special occasions and holidays. This double-crusted ricotta cheesecake is loaded with chocolate chips, rum-soaked raisins and pine nut brittle making it the highlight of holiday festivities.

slice on a pie spatula being taking out of whole cake


 

My first experience with a ricotta cheesecake was a bit of a disappointment for me, it wasn’t what I was used to. The flavors and textures were completely different, and on top of that, it wasn’t very sweet.

slice of torta di ricotta on a white plate with a fork next to it

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, which is what made ricotta cheesecake a staple of Italian households.

And while traveling through Italy, I learned to make this extra-special version of an Italian classic, Torta di Ricotta.

Table of Contents:
  • What Ingredients do I need to make Torta di Ricotta?
  • How do I make a Torta di Ricotta?
  • How to make a double crust
  • How to make Ricotta Cheesecake Filling
  • How to assemble Torta di Ricotta
  • More Cheesecake Recipes You’ll Love!
  • Recipe: Torta di Ricotta

What Ingredients do I need to make Torta di Ricotta?

ingredients to make torte di ricotta

Let’s start by gathering the ingredients we need to make Tort di Ricotta {Italian Ricotta Cheesecake}. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place.”

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

How do I make a Torta di Ricotta?

raisins soaking in rum

The first step is to mix the raisins and rum together and allow them to sit until most of the rum has been absorbed.

Then you can move on to the next steps.

four images showing how to make pine nut brittle
  • 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 them from the pan to cool
  • In a small pan add sugar and water, heat over high heat until mixture begins to boil and all the sugar is dissolved
  • Add the pine nuts to the sugar syrup and continue to swirl the pan until the mixture turns amber.
  • Place the finished mixture onto an oiled cookie sheet to cool and harden

How to make a double crust

four images showing how to make the dough for the pie crust
  • In the bowl of a food processor- add the flour, brown sugar, ground almonds, and baking powder, and pulse 2 or 3 times
  • Add the butter pieces and pulse 4 or 5 times until the mixture looks like coarse meal
  • Mix the egg and vanilla together and pour the mixture into the food processor while it is running (mix just enough to blend)
  • If the mixture looks too dry add a little ice water
  • The dough will look a little loose, but that’s ok

Place the dough onto a work table and form it into 2 balls. Use one-third of the dough to make one dough ball and the remainder of the dough for the second. Do not work the dough; even if it does not come completely together, just do your best to form the balls. Wrap in plastic and refrigerate for at least one hour.

four images showing how to make crust for springform pan
  • Using a 10-inch springform pan, line the inside with aluminum foil, overlapping slightly on the outside. Use two crisscrossing pieces, and make sure the foil is tight to the sides of the pan.
  • Roll the larger of the two dough balls out between two sheets of parchment paper. Making a large circle.
  • Carefully place the rolled-out dough into the springform pan. The dough should go halfway up the inside of the pan.

Refrigerate the dough until needed.

How to make Ricotta Cheesecake Filling

four images showing how to make the filling for the cheesecake
  • Mix the ricotta, orange rind, vanilla, sea salt, sugar, raisins and pine nut brittle together in a mixing bowl until well blended.
  • Add the chocolate chips and mix together.
  • Add the pine nut brittle and mix into the ricotta mixture.

How to assemble Torta di Ricotta

four images showing how to finish making the torta
  • Spoon the ricotta mixture into the prepared pan
  • In between two pieces of parchment paper, roll out the smaller dough ball, just a little bit larger than your springform pan.
  • Place this dough on top of the ricotta mixture, and carefully pinch the dough into the dough on the sides of the pan.
  • Don’t worry if it cracks slightly; just try not to leave any holes in the dough.
  • Place on the center rack of a 350-degree preheated oven and bake for 50-55 minutes or until the top is a nice golden brown.
2 images of baked torta
  • Allow the 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.
  • Refrigerate the cheesecake for at least 4 hours before serving to allow it to set up (overnight is best)

*There are no eggs in this cake to help bind it, and if you cut it too soon, it will run.

torta di ricotta on pedestal

After the Torta di Ricotta has set, remove the bottom of the springform pan and place the cheesecake on a serving platter. Allow the cheesecake to come back to room temperature before serving.

overhead view of torta di ricotta sliced

Slice the Italian Ricotta Cheesecake into portions and serve up deliciousness!

slice of torta di ricotta on a white plate with an other slice and the remainder of the cake in the backgroud

Wouldn’t a slice of this Torta di Ricotta makes a delicious dessert or breakfast treat? I know your friends and family will love it!

More Cheesecake Recipes You’ll Love!

  • amethyst cheesecake with slice cut out on a white platter
    Amethyst Cheesecake Torte Recipe
  • slice of pumpkin praline cheesecake on a white plate in front of the whole cheesecake on a white platter
    Pumpkin Cheesecake with Pecan Praline Recipe
  • slice of mascarpone cheesecake topped with strawberries and strawberry sauce
    Mascarpone Strawberry Cheesecake Recipe
  • slice of no bake chocolate cheesecake on a white plate with another slice and the whole cheesecake behind it
    No-Bake Chocolate Cheesecake Recipe

slice of torta di ricotta on a white plate with an other slice and the remainder of the cake in the backgroud

Torta di Ricotta

Chef Dennis Littley
This crusted ricotta torte aka Torta di Ricotta is super flavorful and would make a great addition to your family’s holiday dessert table.
4.77 from 39 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Dessert
Cuisine Italian
Servings 12
Calories 624 kcal

Ingredients
 
 

Pine Nut Brittle

  • ¼ cup superfine sugar*
  • 3 tablespoon water
  • 5 tablespoon pine nuts

Rum Soaked Raisins

  • 4 tablespoon golden raisins
  • 2 tablespoon rum

Crust

  • 3 ¼ cups all purpose flour
  • ½ cup brown sugar
  • 1 ¼ cup ground almonds
  • 1 tablespoon baking powder
  • 8 oz unsalted butter very cold cut into ¼ inch pieces
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon ice water

Filling

  • 1 ½ lb whole milk ricotta cheese*
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange rind
  • ½ teaspoon sea salt
  • ¾ cup superfine sugar
  • 2 oz semi sweet chocolate chips
  • ¼ cup heavy cream if mixture is too dry

Instructions
 

Pine Nut Brittle

  • 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
  • In a small pan add the sugar and water, heat over high neat until mixture begins to boil and all the sugar is dissolved
  • Add the pine nuts to the sugar syrup and continue to swirl the pan until the mixture turns amber.
  • Place the finished mixture onto an oiled cookie sheet to cool and harden.

Rasins

  • Mix the raisins and rum together and allow them to sit until most of the rum has been absorbed

Crust

  • In the bowl of a food processor- add the flour, brown sugar, gound almonds, and baking powder, pulse 2 or 3 times
  • Add the butter pieces and pulse 4 or 5 times until mixture looks like coarse meal
  • Mix the egg and vanilla together and pour the mixture into the food processor while it is running (mix just enough to blend)
  • If mixture looks too dry add a little ice water
  • The dough will look a little loose, that’s ok
  • Place the dough onto a work table and form it into 2 balls. Use one-third of the dough to make one dough ball and the remainder of the dough for the second. Do not work the dough, even if it does not come completely together, just do your best to form the balls. Wrap in plastic and refrigerate for at least one hour.

Filling

  • Mix the ricotta, orange rind, vanilla, sea salt, sugar, raisins and pine nut brittle together until well blended
  • Add the chocolate chips.
  • Break the pine nut brittle into small pieces and add to the ricotta mixture.

Assembly

  • Preheat oven to 350 degrees (180 C)
  • 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.
  • Roll the larger of the two dough balls out between two sheets of parchment paper. Making a large circle.
  • Carefully place the rolled-out dough into the springform pan. The dough should go half way up the inside of the pan.
  • Spoon the ricotta mixture into the prepared pan
  • In between two pieces of parchment paper, roll out the remaining dough ball, just a little bit larger than your springform pan.
  • Place this dough onto of the ricotta mixture, and carefully pinch the dough into dough on the sides of the pan.
    *Don't worry if it cracks slightly, just try not to leave any holes in the dough.
  • Place on the center rack of a 350 degree preheated oven and bake for 50-55 minutes, or until the top is a nice golden brown.
  • 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.
  • 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.
  • 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.

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 ¼ cup of heavy cream to the mixture

Nutrition

Calories: 624kcalCarbohydrates: 63gProtein: 14gFat: 35gSaturated Fat: 17gCholesterol: 92mgSodium: 160mgPotassium: 311mgFiber: 2gSugar: 31gVitamin A: 820IUVitamin C: 0.2mgCalcium: 214mgIron: 3.1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.77 from 39 votes (3 ratings without comment)

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    Recipe Rating




  1. Barbara says

    March 04, 2024 at 8:10 am

    Was just looking for something and came across this recipe. What Rum is used for the raisin soak? White, Spiced, or Dark?

    Reply
    • Chef Dennis Littley says

      March 04, 2024 at 8:11 am

      I like dark rum, but any rum will work.

      Reply
  2. Maryam says

    July 05, 2023 at 6:55 am

    5 stars
    Lovely recipes

    Reply
  3. Liz says

    October 31, 2021 at 10:44 am

    5 stars
    I’ve never tried making this before, but excited to give it a try!

    Reply
  4. Chandice Probst says

    October 31, 2021 at 10:25 am

    5 stars
    I’ve been dying to learn how to make this recipe and then came across yours… Such a fantastic one with easy to follow instructions. Thank you thank you, it was delicious!

    Reply
    • Shea says

      February 12, 2022 at 11:46 pm

      5 stars
      It was my first time making a cheesecake and after looking for million recipes, I settled with this one. The only change I made was orange zest and juice instead of lemon. Amazing results!! I was dubious when it came out jiggly after baking for one hour but the cake set beautifully after cooling down and was a huge success among the guests. Will be adding this to my favorites!

      Reply
  5. Jacqueline Debono says

    October 30, 2021 at 10:46 am

    5 stars
    Ricotta is such a divine dairy product. Living in Italy, means I use it a lot in both sweet and savoury dishes although my favourite way to eat it is fresh from the farm with a drizzle of honey for breakfast!! This ricotta pie is richer than others I’ve tried and can confirm it was delicious!

    Reply
  6. Lauren Michael Harris says

    October 29, 2021 at 7:35 pm

    5 stars
    This is such a unique recipe! I don’t know if I can get my kids on board with raisins (what kid doesn’t like raisins?!?), but I plan to try this torta di ricotta asap!

    Reply
  7. Veronika Sykorova says

    October 29, 2021 at 3:34 pm

    5 stars
    I’ve never tried Italian Torta di Ricotta but being from Europe, it reminded me of a dessert my grandma used to make when I was a kid. Delicious!

    Reply
  8. Veronika says

    October 29, 2021 at 3:09 pm

    5 stars
    This was my first time trying this recipe and it came out perfect! Thank you for all the tips and tricks that helped me to make the baking process easy!

    Reply
  9. Bernice says

    October 25, 2021 at 11:44 pm

    5 stars
    Wow, I’ve never heard of this torta before. Such an interesting combination of ingredients. So glad I had that ricotta just waiting in the fridge. It came out great and I’ll be making it again

    Reply
  10. Gloria says

    October 25, 2021 at 11:28 am

    5 stars
    This dessert is calling my name. Ricotta is so delicious and works so well in this torte. I would eat this for breakfast and dessert!!

    Reply
  11. Cathleen says

    October 25, 2021 at 10:57 am

    5 stars
    This is totally new to me, so I am glad you included such detailed step by step instructions! Thanks so much for the recipe 🙂

    Reply
  12. Debra says

    October 24, 2021 at 9:01 pm

    5 stars
    Lovely…light and also rich and decadent, we loved this dessert! Love the history of this for you.

    Reply
  13. Addie says

    October 22, 2021 at 10:24 pm

    5 stars
    This dessert is equally delicious and stunning! Everyone loved this cheesecake!

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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