Hello friends! Welcome to my blog. Today I am going to share with you my all-time favorite Sicilian Ricotta Cheesecake Recipe. This delicious desert combines the creamy goodness of ricotta cheese with the sweetness of Sicilian flavor; that’s why it’s my all-time favorite. This sweet dish can be a heavenly treat for any occasion with your friends and family. So put on your apron and get ready for the sweet journey of Sicilian Ricotta Cheesecake. For the video demonstration of this recipe please visit this YouTube Channel.
Preparation Time:
Approximately 25 minutes
Cooking Time:
Approximately 60-70 minutes
Note: The total time does not include the chilling time in the refrigerator, which is at least 4 hours or overnight.
Nutritional Information:
| Nutrient | Amount Per Serving |
| Calories | 350 |
| Total Fat | 22g |
| Saturated Fat | 12g |
| Cholesterol | 130mg |
| Sodium | 200mg |
| Total Carbohydrate | 29g |
| Sugars | 20g |
| Protein | 11g |
*Reference from United States Department of Agriculture (USDA) Food Data Central. You can visit their website at www.fooddatacentral.usda.gov.
** The nutritional information provided is an estimate and it’s varies upon specific ingredients and serving sizes.
To create this tantalizing Sicilian Ricotta Cheesecake, you will need the following ingredients:
| Ingredient | Quantity |
| Crushed digestive biscuits | 1 ½ cups |
| Melted butter | 6 tablespoons |
| Fresh ricotta cheese | 2 pounds |
| Granulated sugar | 1 cup |
| Eggs | 4 |
| Vanilla extract | 2 teaspoons |
| Lemon zest | 1 teaspoon |
| All-purpose flour | 1 tablespoon |
| Salt | As required |
Instructions
Preparing the Base:
Begin by preheating your oven to 325°F (165°C). Take a 9-inch springform pan and lightly grease it with butter or cooking spray.
Making the Crust:
In a mixing bowl, combine the crushed digestive biscuits and melted butter until the crumbs are evenly coated. Press the mixture firmly onto the bottom of the prepared pan to create a uniform crust. Place the pan in the refrigerator to chill while you prepare the filling.
Preparing the Filling:
In a large mixing bowl, add the fresh ricotta cheese and granulated sugar. Use an electric mixer on medium speed to blend the two ingredients together until smooth and creamy.
Incorporating the Eggs:
Add the eggs, one at a time, to the ricotta mixture. Beat well after each addition until the eggs are fully incorporated.
Enhancing the Flavors:
Stir in the vanilla extract, lemon zest, all-purpose flour, and a pinch of salt. Continue to mix until all the ingredients are well combined, ensuring a silky and homogeneous batter.
Assembling and Baking:
Retrieve the prepared springform pan from the refrigerator. Pour the ricotta mixture into the pan, spreading it evenly over the chilled crust. Smooth the top with a spatula for a polished appearance.
The Perfect Bake:
Place the pan in the preheated oven and bake for approximately 60-70 minutes, or until the edges are lightly golden, and the center is set with a slight jiggle. Try to avoid overbaking, as it can lead to a dry texture.
Cooling and Refrigeration:
Once baked, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight. This step is crucial for the flavors to develop and the cheesecake to set perfectly.
Serving the Sicilian Ricotta Cheesecake:
Carefully remove the springform pan’s sides before serving. Slice the cheesecake into wedges, place on a serving platter, and top with whipped cream, powdered sugar, or fresh berries.
Pro Tips:
- For the best results, use high-quality, fresh ricotta cheese.
- If you prefer a smoother texture, pass the ricotta cheese through a sieve before using it.
- Experiment with different citrus zests such as orange or lime for a personalized twist.
Enjoy the delicious Authentic Sicilian Ricotta Cheesecake, a treat that perfectly captures the flavor of Sicily in every mouthful. Following the above-described simple steps will result in a creamy, velvety, and irresistibly delectable treat that will wow your family and friends. From the comfort of your own home, savor an Italian flavor!
Full Printable Recipe:
Sicilian Ricotta Cheesecake Recipe
Ingredients
- Crushed digestive biscuits 1 ½ cups
- Melted butter 6 tablespoons
- Fresh ricotta cheese 2 pounds
- Granulated sugar 1 cup
- Eggs 4
- Vanilla extract 2 teaspoons
- Lemon zest 1 teaspoon
- All-purpose flour 1 tablespoon
- Salt As required
Instructions
- Begin by preheating your oven to 325°F (165°C). Take a 9-inch springform pan and lightly grease it with butter or cooking spray.
- In a mixing bowl, combine the crushed digestive biscuits and melted butter until the crumbs are evenly coated. Press the mixture firmly onto the bottom of the prepared pan to create a uniform crust. Place the pan in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, add the fresh ricotta cheese and granulated sugar. Use an electric mixer on medium speed to blend the two ingredients together until smooth and creamy.
- Add the eggs, one at a time, to the ricotta mixture. Beat well after each addition until the eggs are fully incorporated.
- Stir in the vanilla extract, lemon zest, all-purpose flour, and a pinch of salt. Continue to mix until all the ingredients are well combined, ensuring a silky and homogeneous batter.
- Retrieve the prepared springform pan from the refrigerator. Pour the ricotta mixture into the pan, spreading it evenly over the chilled crust. Smooth the top with a spatula for a polished appearance.
- Place the pan in the preheated oven and bake for approximately 60-70 minutes, or until the edges are lightly golden, and the center is set with a slight jiggle. Try to avoid overbaking, as it can lead to a dry texture.
- Once baked, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight. This step is crucial for the flavors to develop and the cheesecake to set perfectly.
- Carefully remove the springform pan’s sides before serving. Slice the cheesecake into wedges, place on a serving platter, and top with whipped cream, powdered sugar, or fresh berries.
Notes
**If you prefer a smoother texture, pass the ricotta cheese through a sieve before using it.
***Experiment with different citrus zests such as orange or lime for a personalized twist.
You may also like:
Visual Story:
Frequently Asked Questions:
Can I use store-bought ricotta cheese for this recipe?
Yes, you can use store-bought ricotta cheese for convenience. However, using high-quality, fresh ricotta cheese will yield the best results in terms of taste and texture. If possible, look for ricotta cheese made with whole milk for a creamier and richer cheesecake.
Can I substitute the digestive biscuits for another type of cookie?
Absolutely! While digestive biscuits provide a delicious and sturdy base for the cheesecake, you can experiment with other types of cookies, such as graham crackers or vanilla wafers. Just ensure that the cookies are finely crushed and measure approximately 1 ½ cups to maintain the proper crust consistency.
How long does the Sicilian Ricotta Cheesecake need to chill in the refrigerator?
After baking, the cheesecake should be cooled to room temperature, covered with plastic wrap, and refrigerated for at least 4 hours or overnight. This chilling time allows the flavors to meld together and the cheesecake to set properly, resulting in a smoother texture and more enjoyable eating experience.
