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Baked Ricotta Cheesecake

A delightful and decadent baked cheesecake featuring creamy ricotta and a hint of orange zest, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds whole milk ricotta at room temperature for creamy texture
  • ¾ cup white granulated sugar plus more for dusting
  • 6 large eggs also at room temperature
  • ¼ cup all-purpose flour for structure
  • ¼ teaspoon salt to enhance flavors
  • 2 tablespoons orange zest from 2 juicy oranges
  • ½ teaspoon vanilla extract optional for flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C).
  2. Butter a 9-inch round cake pan with a removable bottom and dust it with sugar.
  3. In a large mixing bowl, combine the ricotta, orange zest, and vanilla extract if using. Beat until smooth or leave slightly chunky.
  4. Sprinkle in the flour, half of the sugar, and salt. Mix until fully combined.
  5. Separate the eggs; add yolks to the ricotta mixture and whites to a separate clean bowl.
  6. Beat the egg whites for about 30 seconds, gradually adding the remaining sugar until foamed and tripled in volume.
  7. Gently fold the beaten egg whites into the ricotta mixture in three parts.
Baking
  1. Pour the mixture into the prepared pan and smooth the surface.
  2. Bake for 50-55 minutes until the top is golden and the center jiggles slightly.
Cooling and Serving
  1. Let the cheesecake cool for about 10 minutes on a wire rack.
  2. Run a knife around the edges of the pan.
  3. Chill in the refrigerator for a few hours or overnight before slicing.

Notes

Use high-quality ricotta for the best flavor. Ensure ingredients are at room temperature for a smoother batter. Be gentle when folding in egg whites to keep the texture light and fluffy.