Sicilian Ricotta Cheesecake Recipe

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Most Helpful Positive Review

Oct 13, 2007

After some modifications this is a 5-star recipe. (1) Use whole milk ricotta cheese, drained (To drain ricotta cheese, wrap in a double layer of cheesecloth. Place in a colander and weigh down with a few cans. Allow to drain over a bowl in the refrigerator for 1 hour.); (2) Replace the the cinnamon, orange zest, vanilla extract and salt and add 1/3 cup of amaretto; (3) Use only 5 eggs; and, (4) I used a hand mixer instead of a spatula (much smoother!) Enjoy! :)

—frankm7

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Most Helpful Critical Review

Dec 24, 2006

Nix the Cinnamon, orange zest and salt and add 1/3 cup of Amaretto. I use DiSoronno. It will need to cook about 10 to 15 minutes longer. This is how real Italian cheesecake is made! Bona Petit!

—Donna

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118 Ratings

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Jan 09, 2009

PLEASE DON'T TAKE OUT THE ORANGE ZEST IN THIS RECIPE. I am first generation Bronx Italian and when I made this it tasted just like an authentic Italian cheesecake. True Italian cheesecakes have orange and lemon flavor to them. The only changes I made were as follows: I use 1 1/2 teaspoons orange zest, 1 teaspoon vanilla, and added 1 teaspoon lemon zest and 3 teaspoons of amaretto. I had to cook mine 1 and 3/4 hours. It came out perfect.

—AMC

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Dec 10, 2005

This is a great recipe. As mentionned by others, lemons are better than oranges, 5 in stead of 6 eggs and watch not to overcook, 75min is good. The secret is the ricotta, avoid the cheap stuff for the best consistancy (I use Stelle brand). I'm not much of a cook and this cake ALWAYS works. To decorate, use marmelade as a light glaze and top with strands of orange or lemon peel. (The cake is already nice and golden...) Enjoy

—Jenny

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Feb 06, 2004

My uncle use to made a ricotta cheesecake that I loved but I never got the recipe from him. I thought I would give this a try. I did leave out the orange zest, cinnamon and reduced the vanilla. I then substituted approx. 3 tsp of Amaretto and it tasted just like my uncles recipe. It did take a littele longer to bake than stated but it was very easy to make.

—TRACEYS

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Jan 02, 2004

An amazingly easy cake with a delicious flavor and smooth, dense texture! Required NO prep time, and is so simple a child could make. The best cheesecake I've ever made! Since I only had extra large eggs, I used only five, instead of the 6 the recipe calls for. I accidently cooked it too long but it didn't matter, just a little browner top. Next time I'm going to try cooking it at a lower temp. and increasing the cooking time a bit. (I heard this was a good way to increase creaminess and avoid a browned top). The best part? I didn't have to wash a bunch of dishes after! The recipe requires only 1 bowl, a rubber spatula, and grater for the orange zest. I need more recipes like this!

—SUSAN334

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Mar 05, 2007

Really good and easy. It isn't as creamy as a cream cheese cake because it's NOT! I used lemon zest instead of orange zest also. It took almost 2 hours to bake but rose nicely. I would strongly recommend a marmalade glaze. Take about 2/3 c. of good marmalade and 2 tsp. lemon juice and boil for a couple of minutes. Pour warm glaze over cooled cake and chill. Beautiful and yummy.

—NANBABY

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Nov 27, 2006

This recipe was truly awful. I'd give it zero stars if I could. I made it for Thanksgiving and not one person liked it. It was fairly bland and I even added some good pure orange extract along with the zest. The texture was the big turn off. It was very grainy, very unappetizing. I have worked as a product developer in the food industry for many years, I am a trained food taster, and a lover of all foods ethnic and otherwise, and I could not find anything to like about this cheesecake.

—Stephanie R.

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Nutrition

Calories
198 kcal
10%

Carbohydrates
18.1 g
6%

Cholesterol
129 mg
43%

Fat
8.5 g
13%

Fiber
0.2 g
< 1%

Protein
12.1 g
24%

Sodium
154 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sicilian Ricotta Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 198
Calories from Fat: 77

% Daily Value *
Total Fat 8.5g 13 %
Saturated Fat 4.5g 23 %
Cholesterol 129mg 43 %
Sodium 154mg 6 %
Potassium 134mg 4 %
Total Carbohydrates 18.1g 6 %
Dietary Fiber 0.2g < 1 %
Protein 12.1g 24 %
** Sugars 11.6g
Vitamin A 8 %
Vitamin C < 1 %
Calcium 28 %
Iron 10 %
Thiamin 6 %
Niacin 19 %
Vitamin B6 3 %
Magnesium 5 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.