Ricotta Cheesecake

Angela Pietrantonio


I always love the Italian cheesecakes, they are much lighter! Every bite is a dream!
The crust is made with your favorite flavor of biscotti! It's yummy!

Recipe Source~ manigiabenepasta.com


★★★★★ 1 vote

14 (9 points per serving)
15 Min
1 Hr 15 Min


  • 5 oz
    biscotti (any flavor)
  • 4 Tbsp
    butter, melted
  • 1
    (15-ounce) container whole milk ricotta
  • 2
    (8-ounce) packages cream cheese, room temperature
  • 3/4 c
  • 1/4 c
  • 1 Tbsp
    orange zest
  • 2 tsp
  • 4

How to Make Ricotta Cheesecake


  1. Preheat oven to 350-degrees F.
    Put the ricotta in a strainer over a bowl to remove excess water.
    Wrap foil under the bottom and about 2-inches up the sides of a 9-inch springform pan.
  2. In a food processor, grind the biscotti until fine.
    Add the melted butter and process until the mixture is well moistened.
    Press the biscotti crumb mixture on the bottom of the springform pan.
    Bake 15 minutes, or until the crust is golden brown.
    Cool on a wire rack.
  3. In a clean food processor bowl, blend the drained ricotta until smooth.
    Add the cream cheese and sugar and blend well.
    Add the honey, orange zest, and vanilla and blend well.
    Add the eggs and blend well.
    Pour the cheese mixture over the crust in the pan.
  4. Place the springform pan in a large roasting pan.
    Pour hot water into the roasting pan to come halfway up the sides of the springform pan.
    Bake for 65 minutes, or until the cheesecake is golden.
    The center of the cake will still move slightly when the pan is gently shaken.
    Transfer the cake to a wire rack and allow to cool for 1 hour.
  5. Run the blade of a knife around the inside of the cake pan to loosen.
    Remove the springform band.
    Refrigerate until the cheesecake is cold before serving.
    Cheesecake will keep well for several days if refrigerated.

Printable Recipe Card

About Ricotta Cheesecake

Course/Dish: Cakes, Other Desserts
Regional Style: Italian
Hashtag: #cheese

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