Torta Di Ricotta

This Torta di Ricotta makes a nice light, spring dessert. Italian simplicity at its best!

It has very subtle lemon and cinnamon flavour. Very subtle.. it is almost like a custard- just vanilla and creamy cheesecake.

The ricotta cheese you use is the dry type -like a farmer’s cottage cheese.

In the interest of full disclosure I trimmed the browned sides so they would match the top of the cheesecake. I thought I looked prettier that way on a cake plate.

Sideways view of a piece of ricotta cake
Torta di Ricotta with Candied Violets

I also chose to decorate it with Candied Violets. They are not hard to make but they are a little finicky. I thought it was worth it for the presentation but you can just sift the top with icing sugar or add decoration of your choice.

Candied Violet

This begs to be served with chilled Limoncello on the side to really amp up the spring theme! If you start a few weeks early you can make your own!

Limoncello bottle with 2 shots
Homemade Limoncello

Ricotta cake on a bed of icing sugar decorated with candied violets

Torta Di Ricotta

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Course: Dessert
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 35 mins
Servings: 12 servings


  • 6 large eggs separated
  • 2/3 cup sugar
  • 1 lb fresh ricotta cheese
  • 2 Tbsps flour
  • 2 Tbsps sour cream or mascarpone
  • 1 Tbsp lemon zest can sub orange zest
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • icing sugar for garnish
  • candied violets for garnish optional


  • Preheat oven to 350 degrees.
  • Spray a 9 or 10" springform pan with cooking spray and cover the bottom with parchment paper.
  • Blend the egg yolks and sugar in food processor until thick and pale (about 1/2 minute). Add the ricotta, flour, sour cream (or mascarpone), zest and cinnamon. Blend another 30 seconds.
  • Beat egg whites with the salt in a large bowl until they hold stiff peaks. Pour ricotta mixture gently down the side of the bowl. Fold in gently but thoroughly.
  • Gently pour the batter into the springform pan. Set on a baking sheet to catch any stray drips. Bake 35-45 minutes. Center should be set and spring back to your touch. Run a knife around the outside edge of the cheese cake as soon as you remove it from the oven.
  • Transfer pan to a rack to cool. After 30 minutes remove sides of pan. Loosen the bottom and slide the cake carefully to serving platter. (you can leave the parchment paper on the bottom).
  • Sprinkle with icing sugar and serve warm or at room temperature. Tradition is to serve this cake the day it is made but you can make it one day ahead, cool uncovered, then chill covered. Serve the next day.



Calories: 149kcal | Carbohydrates: 14g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 123mg | Sodium: 81mg | Potassium: 84mg | Fiber: 0.1g | Sugar: 11g
Torta Di Ricotta

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