Back to Italian Ricotta Cheesecake All Reviews for Italian Ricotta Cheesecake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 10 mb_1003_italian_ricotta_cheesecake.jpg

Ingredients Ingredient Checklist 1 cup sugar 1/3 cup all-purpose flour 2 pounds ricotta cheese, drained 1 teaspoon each orange and lemon zest 6 eggs 1 teaspoon vanilla extract 1/4 teaspoon salt

Gallery Read the full recipe after the video.

Recipe Summary Servings: 10 mb_1003_italian_ricotta_cheesecake.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

mb_1003_italian_ricotta_cheesecake.jpg

mb_1003_italian_ricotta_cheesecake.jpg

Ingredients

Ingredients

  • 1 cup sugar 1/3 cup all-purpose flour 2 pounds ricotta cheese, drained 1 teaspoon each orange and lemon zest 6 eggs 1 teaspoon vanilla extract 1/4 teaspoon salt

Directions

Preheat oven to 325 degrees. Set rack in the middle of the oven.

Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.

In a medium bowl, sift sugar and flour.

In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.

Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.

Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean.

Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.

Reviews (15)

 Add Rating & Review     382 Ratings   5 star values:        52    4 star values:        60    3 star values:        147    2 star values:        96    1 star values:        27

Load More Reviews

Reviews (15)

Add Rating & Review     382 Ratings   5 star values:        52    4 star values:        60    3 star values:        147    2 star values:        96    1 star values:        27

Add Rating & Review

382 Ratings 5 star values: 52 4 star values: 60 3 star values: 147 2 star values: 96 1 star values: 27

382 Ratings 5 star values: 52 4 star values: 60 3 star values: 147 2 star values: 96 1 star values: 27

382 Ratings 5 star values: 52 4 star values: 60 3 star values: 147 2 star values: 96 1 star values: 27

  • 5 star values: 52 4 star values: 60 3 star values: 147 2 star values: 96 1 star values: 27

    Martha Stewart Member     Rating: 5 stars       10/16/2019   I read all the reviews and was left thinking this might not be amazing. But so many of Martha Stewarts' recipes are my go-to recipes because they are so good, I trusted the recipe and went with it exactly. The result: just the right density, just the right creaminess and sweetness. This recipe is perfect. I love the lemon and orange citrus flavors, so refreshing after an Italian meal with an expresso. This is bookmarked with so many of Martha's recipes and on my go-to list for easy and awesome.  

Martha Stewart Member     Rating: 4 stars       04/04/2019   Not exceptional but quite good and was very easy to make. I didn't have an 9" pan so I had to use my 10". Was not done after 1 hour, probably due to pan size, so I increased the temp to 350 and had to bake for another 20 min. I like that there's no cream cheese used (which makes desserts too salty for my taste and too heavy).  

Martha Stewart Member     Rating: 5 stars       01/19/2019   Delicious! I make my own ricotta from lactose free milk and it is wonderful in the cheesecake  

Martha Stewart Member     Rating: 5 stars       01/16/2019   I made this cake for a friend’s birthday. I put fresh fruit and fruit glaze on top. I also added a cookie crumb bottom and a whipped cream and mascarpone layer to the top just under the fruit layer. I brought the cake to a restaurant and after i left the party the brthday girl gave a slice to some people at the next table.The next day i received a call from the folks that were given a taste. They begged me to make two of the same cakes for them!! I think i may have fund a way to make extra money!!  

Martha Stewart Member     Rating: 4 stars       12/25/2018   Delish! I also found the texture right for a ricotta cheesecake. But the bake time is waaay off -- it took almost twice as much time... and that was after I cranked it up to 350 degrees for the last fifteen minutes. (I have a new Bosch oven, perfectly calibrated, double-checked w an oven thermometer... so def not my oven.) Maybe 325 CONVECTION?  

Martha Stewart Member     Rating: Unrated       02/22/2017   Looooovvvveeee It!  

Martha Stewart Member     Rating: Unrated       10/25/2016   I made this two days ago, following the video instructions (which are slightly different to the written version). I ate some after refrigerating and initially I was disappointed - it was too eggy. But two days later in the fridge it has developed into something quite delicious. The lemon flavour has developed and the "egginess" has diminished. I have also found that you have to have it with strawberries to really make it sing. I used strawberries macerated in lemon juice and sugar. Lovely  

Martha Stewart Member     Rating: Unrated       02/11/2013   italian famous dishes & cake please send me this recipes  

Martha Stewart Member     Rating: 4 stars       05/26/2012   Love it. I do us my free standing mixer to mix like a regular cheesecake,whip it up!. The taste is great and with a hint of orange to finish. Will make this one again and again.  

Martha Stewart Member     Rating: Unrated       10/29/2011   So disappointed in texture - grainy. I think it might have been better made in a mixer and really whipped. Well, just another recipe that needs improvement  

Martha Stewart Member     Rating: Unrated       09/24/2011   Delicious, easy, and different.  

Martha Stewart Member     Rating: Unrated       09/02/2011   I've been trying to get a hold of my Grandmother's ricotta cheesecake recipe. No one in the family seems to have it, so I though I would try this. This is NOT my grandmother's recipe. Way to many eggs. Tasted like an egg cheesecake, not a ricotta cheesecake.  

Martha Stewart Member     Rating: Unrated       08/22/2011   We've bake many cheesecake and thought we'd give the ricotta recipe a go. Mistake...the day after it cooled it was grainy and tasteless except for the orange rind. Complete waste of ingredients.  

Martha Stewart Member     Rating: Unrated       02/19/2011   there is 16 ounces in a pound so two would be 32 ounces  

Martha Stewart Member     Rating: Unrated       02/19/2011   How many ounces is 2 pounds of ricotta? The ricotta I found in tubs is measures in ounces.

    Martha Stewart Member

    Rating: 5 stars 10/16/2019

I read all the reviews and was left thinking this might not be amazing. But so many of Martha Stewarts’ recipes are my go-to recipes because they are so good, I trusted the recipe and went with it exactly. The result: just the right density, just the right creaminess and sweetness. This recipe is perfect. I love the lemon and orange citrus flavors, so refreshing after an Italian meal with an expresso. This is bookmarked with so many of Martha’s recipes and on my go-to list for easy and awesome.

Rating: 5 stars

Rating: 4 stars 04/04/2019

Not exceptional but quite good and was very easy to make. I didn’t have an 9" pan so I had to use my 10". Was not done after 1 hour, probably due to pan size, so I increased the temp to 350 and had to bake for another 20 min. I like that there’s no cream cheese used (which makes desserts too salty for my taste and too heavy).

Rating: 4 stars

Rating: 5 stars 01/19/2019

Delicious! I make my own ricotta from lactose free milk and it is wonderful in the cheesecake

Rating: 5 stars 01/16/2019

I made this cake for a friend’s birthday. I put fresh fruit and fruit glaze on top. I also added a cookie crumb bottom and a whipped cream and mascarpone layer to the top just under the fruit layer. I brought the cake to a restaurant and after i left the party the brthday girl gave a slice to some people at the next table.The next day i received a call from the folks that were given a taste. They begged me to make two of the same cakes for them!! I think i may have fund a way to make extra money!!

Rating: 4 stars 12/25/2018

Delish! I also found the texture right for a ricotta cheesecake. But the bake time is waaay off – it took almost twice as much time… and that was after I cranked it up to 350 degrees for the last fifteen minutes. (I have a new Bosch oven, perfectly calibrated, double-checked w an oven thermometer… so def not my oven.) Maybe 325 CONVECTION?

Rating: Unrated 02/22/2017

Looooovvvveeee It!

Rating: Unrated

Rating: Unrated 10/25/2016

I made this two days ago, following the video instructions (which are slightly different to the written version). I ate some after refrigerating and initially I was disappointed - it was too eggy. But two days later in the fridge it has developed into something quite delicious. The lemon flavour has developed and the “egginess” has diminished. I have also found that you have to have it with strawberries to really make it sing. I used strawberries macerated in lemon juice and sugar. Lovely

Rating: Unrated 02/11/2013

italian famous dishes & cake please send me this recipes

Rating: 4 stars 05/26/2012

Love it. I do us my free standing mixer to mix like a regular cheesecake,whip it up!. The taste is great and with a hint of orange to finish. Will make this one again and again.

Rating: Unrated 10/29/2011

So disappointed in texture - grainy. I think it might have been better made in a mixer and really whipped. Well, just another recipe that needs improvement

Rating: Unrated 09/24/2011

Delicious, easy, and different.

Rating: Unrated 09/02/2011

I’ve been trying to get a hold of my Grandmother’s ricotta cheesecake recipe. No one in the family seems to have it, so I though I would try this. This is NOT my grandmother’s recipe. Way to many eggs. Tasted like an egg cheesecake, not a ricotta cheesecake.

Rating: Unrated 08/22/2011

We’ve bake many cheesecake and thought we’d give the ricotta recipe a go. Mistake…the day after it cooled it was grainy and tasteless except for the orange rind. Complete waste of ingredients.

Rating: Unrated 02/19/2011

there is 16 ounces in a pound so two would be 32 ounces

How many ounces is 2 pounds of ricotta? The ricotta I found in tubs is measures in ounces.

All Reviews for Italian Ricotta Cheesecake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Italian Ricotta Cheesecake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest