Sicilian Cheesecake

Sicilian Cheesecake

Made  times

"Wonderfully soft and delicious cheesecake that uses ricotta cheese instead of cream cheese. Very, very easy to make!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


6 h 30 m servings 367 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Ready In

  1. In a small bowl, mix together the crushed cookies and butter. Press into the bottom of a 9 inch springform pan. Refrigerate while you prepare the filling.
  2. In a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar, and vanilla until light and fluffy using an electric mixer. Stir in candied peel and 2 ounces of grated chocolate by hand. Spoon the filling over the chilled crust, and smooth out the top surface. Refrigerate for 6 hours, or overnight.
  3. Just before serving, whip cream with 1 tablespoon of confectioners' sugar until stiff in a small bowl using an electric mixer. Run a knife around the outside edge of the cake, and remove the sides of the pan. Spread the whipped cream over the top of the cake, and sprinkle with remaining grated chocolate. Serve immediately.


Most helpful
Most positive
Least positive

Followed recipe to the letter - and when springform pan (sides) were removed, cheesecake did not retain shape... It literally started to slowly spill out onto the counter. Needless to say, this...

this was so good it's just wrong!!! i couldn't believe the difference that using ricotta instead of cream cheese would make! yummy, foolproof recipe that i will definitely use again!

I must have done something wrong, the only thing I changed was using a store-bought crust instead of making my own, and I didn't put the whipped cream on top. It came out grainy and the crust go...

incredibly tasty and refreshing. definetely a keeper!

Other stories that may interest you