This past weekend we celebrated my brother’s birthday at a delightful, surprise summer celebration at a private wooded area in Napa Valley. My contribution to the spread was this Sicilian Ricotta Cake. If you are a cheesecake fan, I think you will especially appreciate this Italian version.
It was nice to celebrate Ross, who holds a very special place in my heart as my loving, older brother. As the eldest of the four siblings, he has sort of morphed into the patriarch of the family despite only being a couple years older than me and my other two brothers. Like many oldest siblings, he naturally carries that authoritative, leader kind of character which makes him a perfect and protective big brother. It is also what contributes to him being one of the best pastors and teachers I’ve ever met. Ross also goes by Pastor Ross as senior pastor of Calvary The Rock in Santa Rosa California. His sermons can be accessed online if you ever feel like a refreshing and relevant (for today) look at the bible.
The celebration included family members and close friends from his church who have grown to love Ross as a person, and a pastor. A few people talked about how he has positively impacted their lives, including heart-warming words from his daughter Jordan, who recently discovered in her twenties that she has a rare disease called Kabuki Syndrome. Jordan has had lifelong physical struggles including issues with speech, hearing, muscles and joints – and was relieved to learn there was a reason with this diagnosis. She’s been sharing her discovery, struggles, and even blessings with other in recent years. The girl who struggled with social anxiety, hearing and speech is now becoming a spokesperson for families with Kabuki kids, sharing publicly and even speaking at conferences. Isn’t God amazing?
A Brother’s Love
I can write a book about the love I have for my brother Ross, and my other brothers Darien and Judd, but I’ll share one memory of Ross that goes back 34 years when I was struggling as a single teenage mother. I was living alone, trying to navigate my way around both becoming an adult and being a mother – not an easy feat to accomplish at the same time. Although Ross was only 20 at the time, he had the wisdom and nurturing to assign himself as my “secret pal” who regularly sent me cards with words of encouragement that sometimes included hand-written scripture quotes. I recall one day being completely broke, only to find $20 tucked in a card in my mailbox which was just enough to buy a couple bags of groceries. After some time I learned my secret pal was my very own brother, which confirmed in my heart that he would always play the role of protective brother to me throughout my life. And that is true to this day.
Two nights ago, he stopped what he was doing at a pastor’s conference to take the time to talk me through something I was going through at the time. I thank God for him and can only hope that everyone can find a Ross in their life.
Must-Make Sicilian Ricotta Cheesecake
About the Ricotta Cheesecake? It’s the easiest cheese cake you’ll ever make – and people will love it!
Update: I posted this recipe back in 2014 and have since made a couple minor tweaks. It’s actually become the most popular recipe on my blog and many have shared how much they’ve enjoyed making it (and eating it!).
I hope you try and have the same success that many other readers have!
Sicilian Ricotta Cheese Cake
Equipment
- 9-inch spingform pan
Ingredients
- 32 ounces ricotta cheese drained
- 1 orange for 2 teaspoons orange zest/grated rind
- 1/3 cup flour
- 1 cup sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 18 graham crackers 2 packets from a 14 ounce box
- 1 stick or 4 ounces butter
- 2 tablespoons powdered sugar for dusting
Instructions
- Heat oven to 350 degrees F.
- Grease a 9-inch springform pan with butter.
- For graham cracker crust, crush graham crackers in food processor until consistency of bread crumbs; stir with melted butter until mixture holds shape when squeezed. If needed, add a little more melted butter.
- Firmly press graham cracker “crust” into bottom and along bottom sides of spring form pan; set aside.
- Sift together flour and sugar in small mixing bowl.
- In medium bowl, stir together ricotta cheese and orange zest. Slowly fold in flour mixture with spatula until well blended and smooth.
- Add eggs, one at a time, continuing to carefully fold with spatula. Stir in vanilla extract.
- Pour batter into springform pan and gently smooth top with spatula.
- Bake for 55-60 minutes at 350° F until cake is firm all the way to top center. Begin checking at 50 minutes. Cool completely and refrigerate for 2-3 hours to set. Begin checking at 50 minutes.
- Dust top of cake with powdered sugar.
Heartwarming story, I have a brother that wasn’t always as great as your brother but since I have taken on the care of our mother he has been quite generous with his time and has greatly helped us.
We love ricotta pie so I can’t wait to try this recipe…thank you.
Thank you Roberta, isn’t it amazing how that happens!
BEST EVER, MADE IT THREE TIMES. EVERYBODY LOVES IT, EVEN ONES WHO NEVER HAD RICOTTA CHEESECAKE BEFORE. JUST DO NOT OVER WHIP= NO CRACK.
Yay!!!!!
We made this recipe during The Covid 19 lockdown. It was delicious beyond words! I felt like I was in Palermo on a sunny afternoon with an expresso and the aroma of orange trees wafting through the air. The cake was still slightly warm and light! I would suggest baking the crust in a 275 degree oven just to get the crust toasty. Let it cool and then pour the liquid batter into the spring form pan and bake according to directions. Veramente deliziosa!
Aw, that’s great. Thanks for the comment and your tip! 😊
What’s Graham crackers please ?
Hi there. Graham crackers are square crackers made with flour and cinnamon. You might want to google one of the top brands like Nabisco Graham Crackers.
Here‘a a link: https://www.instacart.com/landing?product_id=16408847&retailer_id=1487®ion_id=32083604724&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_bananas_sfbay_rp&utm_content=accountid-6180870146_campaignid-10879696050_adgroupid-111007165670_device-m&gclid=CjwKCAjwrKr8BRB_EiwA7eFapsTFWWxrVezSn9eRC13oF5RSZXKMMkkW0il3Raz25-6FLC5SNyolohoCktwQAvD_BwE
Yes! Thanks for the recipe. I once tried a similar can and this sounds just like it. Can’t wait to make it.
Yaaay!
Could you please tell me how much a stick of butter weighs
1/4 pound or 4 ounces.
A stick of butter is 4 ounces or 113.39808 grams.
Hello Garlic Girl;
I love this recipe, it is very similar to mine, and followed by an amazing story, some of us who grew up as itailan women such as you and I, have had a rough life, its our test of strenght thats makes us tough, and more understanding towards others and at last the wisdom we gain from it keeps out any evil tossed at us. May God Bless you and guide you with warmth and peace.
Thank you so much for your kind words. God bless you too.
Hi so I started making this and I don’t have a springform pan, is there an alternative to that? And also how grated do the oranges need to be? Any reccomendations on how to get them that way also?
I think you’d be perfectly safe using an 8-10 inch cake pan. Regarding the orange zest, you can use a cheese grater. Here is video I found that is similar to how I do it. https://www.youtube.com/watch?v=-_haXA3G1p0
Thank you for this recipe …I used to make a ricotta cake all the time but I lost the recipe so I can not wait to try this… Love your brother story..cherish him always
How much powdered sugar do you use for the top of the cheesecake?
I use about a couple tablespoons, but it just depends how heavy or light you prefer the dusting.
A quarter of a lb = 4 oz
Can this cheesecake be frozen if it is not eaten within 2 days?
I haven’t tried to freeze this cake, but I freeze a lot of baked treats that seem to always be fine after defrosting. Let me know if you give it a try – but I’m thinking it would be best without freezing first.
How long does it stay good.. was wondering if it would be okay a few days in advance of Christmas
I haven’t kept it more than a couple days – it disappears too fast.
The rigotta cake looks delicious .I need to know how much the cheese and the butter is in grams thank you
I’d like to make this recipie!! What size springform pan should I use??
I used a 10-inch springform pan. 🙂
Have you ever tried this with lemon zest instead of orange?
I actually think I have! If not, I’m sure it would be fine. Let me know how you like it.
I am using boxed graham cracker crumbs, do you know how much to use or should I just eyeball it ?
I used 18 graham crackers, which I’d estimate to be around 4 cups. I’d start there, but you want the crust to be about a half inch thick, so eyeballing it is not a bad idea either. Next time I’ll measure the ground graham crackers. Thanks!
Cooked this cheesecake for Christmas. A beautiful cake but rich. Used Arnotts chocolate ripple biscuits for the base. Definitely will make again.
Thanks for letting me know. I definitely want to try your version!!
Hello. Do I bake at 350F? Thnx!
Hi there. Bake at 325 F. 🙂
First cheese cakes I have ever baked that did not crack and looks so yummy … It’s in frig cooling now ..thanks 🙂
Yaaaaay!
It’s in the oven now, what a pleasure to mix up. When do I remove from pan? After it’s room temp and before refrig, or after removing from the oven? Can’t wait ’till dessert time!!!!
Hi Nannette – I agree that it’s a pleasure to mix up – especially incorporating the eggs with the spatula. I let the cake cool out of the oven, and then I remove the sides. For the bottom, it’s best to remove that part after refrigeration, although it’s not totally necessary to remove.
I have it in the oven now at 325 degrees and it’s been about 45 minutes, The center is not getting firm.
Should I raise the temperature for the last 15 minutes?
Hi again.
All right! I let it bake another 25 minutes and it’s looking good! Can’t wait to try it.
Maybe my oven needs an adjustment.
Thank you for the recipe, I crave simplicity with effect.
Yikes, so sorry I did not see your comments in real-time. 🙁 I hope it turned out ok.
It was delicious. It’s all already gone.
Any ideas about the oven temperature? In total I let it bake for 75 minutes and it was just right. At first I thought I had miscounted the number of eggs, but that wasn’t it.
Anyway, I enjoy your blog and probably will try another recipe soon.
Thanks!!
Thank you so much! Time differs based on whether using a 10-inch pan vs. 8 inch. Sounds like you used an 8-inch, which makes for a thicker center. In that case, I either bake at 325 for longer, or raise the temperature to 350 and bake for about 60 minutes. I actually revised the baking temperature on the blog based on your feedback, but may end up doing it again after a few more experiments. 🙂
Hi again!
I have just measured my spring form pan and it is 9 inches.
Surprise!
Next time, and there will definitely be one, I’ll raise the temp a little bit. Or I’ll bake it a little longer.
What a great recipe, yeah!
hahaha! Yep, I did the same. 🙂
Thank you for the recepie. Delicious yet easy.
Quiero hacerlo mañana pero no tengo naranjas espero que esté bien usar limón😁
I made this Ricotta cake for Easter today instead of the usual cheesecake and it was devoured by my family they all agree that this is our new traditional dessert for Easter . Thank you for sharing your recipe .
That’s great to hear! 🙂 So glad others can enjoy it as much as we do.
Hi, this looks amazing and I’d love to try it out. What are Graham Crackers? I don’t think we have them here in the UK.
Hi there. Graham crackers are a mildly sweet whole wheat (and bran) cracker. Here is the type I use – maybe you have something similar in the UK. http://www.honeymaid.com/varieties I hope this helps!
Ahh thank you so much! I googled them and it turns out they’re similar to our ‘digestive’ biscuits over here. I’m going to give it a whirl this weekend! 🙂
Yum!
What type of butter do you use?
Salted or unsalted?
I usually use salted. 🙂
I found this on FB and made it with lemon zest in an 8 inch cake pan. Fabulous! Didn’t save it and lost it for months! I now have it with orange AND lemon zest (from my tree) and I am one happy Lady, Thank you and God Bless you!
TheLady Barb ♥
That’s awesome. Thanks for sharing!
Can I do this cake a day ahead? I love cheese cakes, but I never tried the ricotta version, can’t wait to try it.
I haven’t done it, but I think it would be fine. Merry Christmas!
Hi. I have a question regarding the butter. Do you use a whole stick just coat the pan for the graham cracker?
Hi Rosa, just use a little butter to coat the pan – probably not more than a teaspoon. Enjoy!
My concern is in your recipe instructions you say to “generously” butter the springform pan. So I did. The butter melted and started to burn at the bottom of my oven. It almost greeted an oven fire……so I suggest using less butter. Can’t wait to taste it and share with family!
I did the same thing and had to place in on a baking sheet and soak up the butter on the sheet to stop the burn. Because it was 8” spring pan I cooked it for an hour and 1/2 cause the center was still to soft at 60 mins
Hi! Pinned your recipe to my secret board” food I might make” and today may be the day. I I grew up with the traditional Ricotta pie for Easter being raised on Itaian food. If I sway from th tradition I thought this would come close! I loved your story of your family. It made me teary eyed. I miss my parents and extended family of aunts who have all passed on. Easter brings back so many memories for me so it is hard to NOT make the traditional for holidays. And, I know my oldest daugher would probably say”What?. No ricotta pie!!” LOL we will see..Wishing you a happy spring and a lovely Easter.
Cindy
Hi Cindy, I know what you mean! Thanks for your kind words. Happy Easter!
Jodi
Can you add cherries or strawberries to top?
Yes, absolutely!
What a wonderful cake!! Used a 11 springform pan, turned out great at 350 for 60 minutes . Using some strawberries purred on the side mixed with powdered sugar and a dash of lemon on the side
That sounds perfect!
Sound delicious, am making it today.
Do you ever drain the ricotta, using cheesecloth? I saw that somewhere, plus the fresh ricotta I bought from the deli is pretty watery.
Hi Rochelle, apologies for not seeing this in time. To answer your question, I do drain the ricotta if it’s a little watery. Hope it all turned out!
Sound delicious, am making it today.
Do you ever drain the ricotta, using cheesecloth? I saw that somewhere, plus the fresh ricotta I bought from the deli is pretty watery.
I will rate after making it.
Thank you!
Hi, sounds so tempting. Would you please specify the weight of crackers?
How long do you have to drain ricotta ??+++ l use old fashioned ricotta
Hi Mimi, I just drain for a couple minutes. If it’s pretty liquidy, I press with a paper towel a bit. Hope that helps.
Hi, Do you think I could freeze this dessert or can I make it 36 hours ahead of serving it? Thanks
I think so! 🙂
Dumb question but when it calls for 32 ounces of ricotta cheese is that 8 cups or 2 pounds?
Not a dumb question at all! I and many others get confused about this all the time. But there are 8 fluid ounces in a cup. This is not the same as weight ounces. For ricotta you will actually have about 9 – 10 ounces in a cup depending on the density of your ricotta. I just make it simple by purchasing 2 16 oz, or 1 32 oz container. 😊
I am preparing to make this and have a question re: the ricotta cheese. Do you use whole milk ricotta? I have Glabani ‘part skim’ ricotta – will that work, or should I get the whole milk ricotta for this recipe?
I will rate it after I make it!
Hi Nancy,
Apologies for not getting right back to you – I actually took a holiday break. I have not used part skim ricotta, but I’m thinking it would be fine. Let me know if you tried it – I’m sure others would like to know the results.
GG
I have made this recipe 3 times. I have used Lemon Zest for all 3 recipes because my family prefers lemony taste (One day I will make it with Orange Zest) First time I used zest of 1 lemon and family loved it but didn’t have enough lemon taste for them. Second time hubby wanted me to use Stevia instead of sugar so I did but the kids and I did not like the taste of it and still they didn’t think it had much lemon taste, it was too subtle for them. 3rd time was the charm for us. I went back to sugar, used zest of 2 lemons and we had a winner!! Also, I had the oven temp at 350f and baked for 60 mins
I love it! Thanks for sharing! 😊
GG
Ani, thank you so much for sharing your test kitchen findings! I’m making two of these cheesecakes for my mom’s 80’th Birthday this coming Sunday. She’s a super Lemon lover! You family’s feedback was perfect.
The other thing that I’m going to do, that I think will answer a lot of questions, is making this Cheesecake on a Monday for enjoyment on Sunday. I’ve got a big menu to prepare for her birthday and this is the day that these two cakes have to be made! So here we go, and I’ll follow up with all the little unique details.
Oh, forgot to mention, making this recipe early this morning – for here in New Mexico today it’s suppose to reach at least 102°!
This is just a great recipe all around. I baked two of these cheesecakes on a Monday and served them on a Sunday. I baked them in 9″ spring pans. For the crust I used Keebler’s Graham Cracker Crumbs. They have that great, old fashioned, Graham Cracker flavor – no honey, no cinnamon.
Recipe for one pan: 2 Cups Graham Cracker Crumbs; 1/8 Cup Sugar; 4oz. Melted Butter – mix and press into pan going up the sides of the pan.
I used whole milk Polly-O Ricotta Cheese.
For the lemon flavor in one cake, I used the zest of two lemons per recipe plus 1/4tsp of quality lemon oil.
I added a cream topping to the cheesecake rather than using powdered sugar. For on cake: 1/2 Cup Sour Cream; 2 TBSP Sugar; 1/2 tsp. quality Lemon extract and 1/2 Cup Whipped heavy Whipping Cream. Mix sour cream, sugar and lemon extract together and then fold into Whipped Cream. Smooth over the top of the completely baked and cooled cheesecake and refrigerate.
Again, I just love this recipe and will be using it many times over!
So good to hear! Thanks for sharing!
Wow!! Thank you for adding your comments. I’m going to be making your version for Christmas Eve this year.
It’s my pleasure! 😊
Your cake sounds fabulous, and I can’t wait to try it just exactly the way you wrote it. Thank you. But, thanks most of all for the link to your brother’s church. I’ve listened to three of his messages, and I’m so blessed by them. Thank you and God bless you and your brother and your families.
Is it normal for the cake to crack? Any suggestions on how to avoid that? Mine took 70 minutes at 350 in a ten in springform pan.
Hi there, it’s important to let the cake cool slowly. Try to open the oven once the cake has cooked and leave it in the oven while cooling. Also, some swear by adding the cake pan to a larger pan with an inch of water.
I really want to make your cake but I just feel a bit confused about how to put it all together. I have 2 questions. 1. “sift” flour and sugar – do I use powder sugar or just sift flour first and then mix with regular sugar? 2. It seems to me that there is no mixer used at any point, is it correct? Can I use just a spatula/wooden spoon to mix it all together in order specified by you? My concern is about ricotta (“stir together ricotta cheese”, do I just brake it with a spoon or any whisking with mixer necessary; and also about sugar, if I use regular sugar and just stir with spatula with other ingredients, I suppose it will not melt. I see most recipes online use a mixer but I like the texture of this cheesecake at your photos most, just would like to confirm what kind of sugar to use and if really no mixer used at any point.
Hi Joanna,
Please see my answers:
I really want to make your cake but I just feel a bit confused about how to put it all together. I have 2 questions. 1. “sift” flour and sugar – do I use powder sugar or just sift flour first and then mix with regular sugar?
– Sift both the granulated sugar and flour together.
2. It seems to me that there is no mixer used at any point, is it correct? Can I use just a spatula/wooden spoon to mix it all together in order specified by you?
– Yes! Just use a spatula.
My concern is about ricotta (“stir together ricotta cheese”, do I just brake it with a spoon or any whisking with mixer necessary; and also about sugar, if I use regular sugar and just stir with spatula with other ingredients, I suppose it will not melt. I see most recipes online use a mixer but I like the texture of this cheesecake at your photos most, just would like to confirm what kind of sugar to use and if really no mixer used at any point.
– If you follow the directions, it will be fine! Enjoy!
Garlic Girl
Thank you very much for your quick help. I baked it just now and can’t believe how easy yet delicious it is. Thank you!
I made this for Easter this past weekend and it was perfection. Just like my mom’s used to taste. Thank you for sharing the recipe.
Thank you so much! 🙂
Great easy recipe, thanks, Sharing it with my friend who had spent time in Italy and Siciliy, can’t wait to see what she thinks.
Thank you! Enjoy!
How can I make this gluten free?
I have not attempted to make this cake gluten free – sorry!
Made this and just adjusted a few things to make it gluten free. It is fabulous! I made a sour cherry compote to serve with it and it was a hit. Making it again for Thanksgiving. I also split the recipe and make two smaller size cakes and froze one. It freezes great! Thawed in no time and was just as good as the fresh. Thank you!
Is this all purpose flour or self rising? #newtobaking
I use all purpose flour. Enjoy!
Do you use whole milk ricotta or can I use part skim?
I always use whole milk ricotta. I’ve never tried part skim, but I would imagine it would be less flavorful. The texture will also be impacted. If you try it, I’d love to hear how your cake turns out!
After it chills for the 2-3 hours to set….does it need to stay chilled until served?
Planning to make this Saturday morning and then bring to a Christmas party later in the evening. There won’t be space in the refrigerator once we get there though.
It should be fine! I’d worry if you were taking it to picnic on a really warm day, but that’s not the case. Enjoy!
OMG… Made this yesterday for New Year’s Eve.
Thank you for the delicious recipe. Will make our again soon.
You are so welcome!
I made this for a loosely Italian themed girls night (we had pasta and wine haha). It was an absolute hit! I love this cake, it’s not too sweet, so fluffy and so much fun to make! I served it with coffee and let me tell you the two pair so well I’m currently having a piece for breakfast! Just wanted to stop and comment to tell you how much we enjoyed it!
That’s sounds like a fabulous and delicious time! Thank you for sharing! 💛
I have a question, have you ever added dry fruit to the cheesecake and if so how much?
Hi Carmela, I have not tried that. I would imagine a cup would be about right. Let me know if it turns out!
GG
Simple and delicious…thank you.
Have made a few times now and always satisfying…reminds me of family reunions where everyone made a variation of this cake.once again thanks
So glad you enjoy the recipe!
GG
I am going to try this recipe, but do you have to beat the eggs before you add them or just add the whole egg?
Hi there. You do not beat the eggs before adding.
GG
Can this be made without the crust? I have a friend from Sicily who says the real Italian cheesecake has no crust.
Absolutely! Just be sure to butter and flour the pan really well! 🙂
GG
I’ve been using and making your recipe for 6 years now. It’s the most requested dish/dessert on Christmas Eve and I look forward to making it every year. I’ve always shared your blog whenever asked where the recipe came from. This year is special because I have my 4 year old daughter making it with me. Would give it more than 6 stars if I could!
Thank you so much! I love that your 4-year old will be baking with you – I also love baking with little ones. Thanks again for your comment and for sharing!
GG
Hi Garlic Girl , I tried your recipe for the Sicilian Ricotta Cheese Cake …I think it tastes rather dry …I strained it in cheesecloth overnight .I cooked it for 60 min and maybe a few minutes more Im wondering .is really necessary to strain the ricotta ? Would it have been moister if not strainer ? I’m disappointed in how it turned out .
Oh hi! Hmmmm… just wondering if it’s necessary to strain all night. I usually just do a quick strain. Maybe that made the difference. Lots of people have made this recipe as you can see by the comments and I’ve not yet received that feedback. That said, sorry you had a disappointing experience – I know how that feels when you go out of your way to bake something and it doesn’t turn out how you wanted it too.
Hi. I have pre ground graham cracker crumbs. Could you please tell me how many ounces 18 crushed crackers would make? Thank you.
Hi Rose, I think it’s about 31/2 cups.
What size spring pan do you use?.
Hello! I used a 9-inch springform pan. Enjoy!
Have you made this recipe as individual cheesecakes? If so how long do you bake them for?
Hi there. I have not, but I would start at 30 minutes and maybe check along the way. Let me know if you give it a try!
I have made this cake a few times now and cant get enough of it. My children and guests love it too. Just want to thank you for posting it.
Thanks so much for sharing! I’m so glad your family is enjoying the ricotta cheesecake!
Hi, I’m trying out this recipe tomorrow afternoon, just need to make sure of a couple of things. The only time you use butter (4 ounce) is when mixing it with graham crackers to make crust correct? And I use bake with un salted butter, if salt is needed how much do I put? And lastly, I have a 9” spring form pan and I believe a 9” round cake pan, would either work? If you can le get back to me as soon as possible I’d really appreciate it