Newsletter Sign Up

Sign Up Options
DeLallo Spring Recipes: Sweet Ricotta Cheesecake - Torta di Ricotta

Sweet Ricotta Cheesecake - Torta di Ricotta

For your Shopping Cart:

Pillowy soft ricotta and fresh lemon zest come together to create this light and airy filling. This sweet Italian dessert is famous for being an Easter tradition in Abruzzo, Italy, where it is called—"Torta di Pasqua."

Ingredients:

Pastry:

  • 1 cup sugar
  • 3 eggs
  • 4 cups all-purpose flour
  • 2 1/4 sticks butter, cold
  • 1 tablespoon lemon zest

Filling:

  • 5 eggs, separated
  • 3/4 cup sugar
  • 1 1/2 pounds DeLallo Whole Milk Ricotta, well drained
  • Zest of 3 lemons
  • 1 tablespoon all-purpose flour, sifted
  • 2 teaspoons cornstarch 
  • Confectioners' sugar, for dusting

Directions:

For the pastry dough: in a large mixing bowl, beat the sugar and eggs with a whisk until light in color. In a separate bowl, combine 2 cups flour, lemon zest and butter. Work ingredients together with a fork, allow butter to remain in small chunks. Add flour mixture to the beaten eggs and sugar. Gently work the dough and slowly add the remaining flour.

Turn the dough out onto a lightly floured surface. (If the dough is too sticky, add more flour—a little at a time.) Gently form the dough into a ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

For the filling: beat egg yolks and sugar together in a large bowl until light in color. Slowly fold in ricotta until the mixture is smooth. Mix in lemon zest, flour and cornstarch. In a separate mixing bowl, beat the egg whites until they form peaks, and then gently fold into the filling mixture.  

Once ready to prepare, preheat the oven to 300˚F. Grease and flour mini bundt pans. Remove pastry dough from the refrigerator. Cut into 6 equal pieces (for mini bundt cakes). 

Gently roll out dough with a rolling pin or pasta machine to create thin sheets. Arrange each sheet carefully inside bundt pans to line, allowing some of the dough to hang over the edges. 

Fill each pan with ricotta filling and gently fold the excess dough over top to form a top. 

Bake for 1 hour, or until golden. Allow cakes to cool completely before removing from pans, and then refrigerate until ready to serve, at least 6 hours.

Top with sifted confectioners' sugar.

Makes 6 mini bundt cakes, or 1 full size bundt pan