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Sicilian Ricotta Cheesecake

Sally Thompson
This Sicilian Ricotta Cheesecake is a light, creamy dessert that feels indulgent yet balanced. With its delicate texture, subtle sweetness, and hint of citrus, it’s perfect as a quick breakfast treat, an easy dinner dessert, or even a healthy snack alternative. Whether you’re searching for breakfast ideas, dinner ideas, or simply an easy recipe to impress guests, this cheesecake delivers a beautiful blend of flavor and simplicity.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours 30 minutes
Course Dessert
Cuisine Italian
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 2 cups ricotta cheese
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/2 teaspoon orange zest optional
  • 1/4 teaspoon salt
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 2 tablespoons powdered sugar
  • 1/2 cup fresh citrus segments or fruit topping

Instructions
 

  • 1. Drain the ricotta cheese using a sieve or cheesecloth for at least 1–2 hours to remove excess moisture.
  • 2. Preheat the oven to 325°F (160°C).
  • 3. Mix graham cracker crumbs with melted butter until combined, then press into a springform pan.
  • 4. Bake the crust for 8–10 minutes until lightly golden, then let it cool.
  • 5. In a bowl, mix ricotta and sugar until smooth.
  • 6. Add eggs one at a time, mixing gently after each addition.
  • 7. Stir in vanilla extract, lemon zest, orange zest, and salt.
  • 8. Fold in flour carefully to maintain a light texture.
  • 9. Pour the filling over the cooled crust and smooth the top.
  • 10. Bake for 50–60 minutes until edges are set and the center slightly jiggles.
  • 11. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
  • 12. Refrigerate for at least 4 hours or overnight.
  • 13. Dust with powdered sugar and top with fresh fruit before serving.

Notes

Always drain ricotta thoroughly to avoid a watery texture.
Avoid overmixing the batter to keep the cheesecake light and airy.
Let the cheesecake cool gradually to prevent cracks.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 22gProtein: 11gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 95mgSodium: 180mgFiber: 1gSugar: 16g
Keyword breakfast ideas, dinner ideas, easy cheesecake, Italian dessert, light dessert, ricotta cheesecake
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