Recipes from Campania, Italy: Ricotta Cheesecake

Recipes from Campania, Italy

Ricotta Cheesecake

Country: Campania, Italy
Course: Dessert
Servings: 8


  • 1 egg
  • 1 cup milk
  • 1 cup butter
  • 1 tsp baking powder
  • flour, as needed
  • 2 lbs ricotta cheese
  • 6 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 tbsp orange zest
  • 2 tbsp fresh orange juice

  1. With your electric mixer, blend the egg with the milk, butter, sugar and baking powder.
  2. Remove from the mixer and gradually add the flour. Work the dough with your hands until it is stiff, adding flower as necessary.
  3. Now flatten the dough with your hand and then use a rolling pin to make a circle about 15 inches in diameter and 1/4 inch thick.
  4. Preheat your oven to 350 degrees, then butter a springform pan and sprinkle with flour. Now transfer the dough to the pan, letting the extra hang over the edge.
  5. Go back to your mixer and add the ricotta, 6 eggs, sugar, vanilla extract, zests and orange juice. Pour into the pan and cut off the excess dough around the rim, leaving about a half inch above the filling. Bake for 1 1/2 hours.