Torta Di Ricotta Recipe

Name: Torta Di Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PASTRY; 2 cups all-purpose white flour; 3/4 cup margarine or 3/4 cup butter, softened; 1/4 cup sugar; 2 tablespoons dry marsala wine; 1/2 teaspoon salt; 2 large egg yolks; FILLING; 1 (32 ounce) container ricotta cheese (about 4 cups); 1 cup sugar; 1 cup whipping cream; 1/4 cup all-purpose flour; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 6 large eggs; 2 medium oranges, grated peel of; 2 medium lemons, grated peel of; confectioners' sugar; orange rind twists (to garnish)

Servings: persons

PASTRY
2 cups all-purpose white flour
3/4 cup margarine or 3/4 cup butter, softened
1/4 cup sugar
2 tablespoons dry marsala wine
1/2 teaspoon salt
2 large egg yolks
FILLING
1 (32 ounce) container ricotta cheese (about 4 cups)
1 cup sugar
1 cup whipping cream
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
6 large eggs
2 medium oranges, grated peel of
2 medium lemons, grated peel of
confectioners' sugar
orange rind twists (to garnish)

1
First prepare pastry dough: In large bowl, with mixer at low speed, beat flour, margarine or butter, sugar, Marsala, salt, and egg yolks just until mixed. Shape dough into a ball. Wrap with plastic wrap and refrigerate 1 hour.
2
Preheat oven to 350 degrees F. Into 10 inch by 2 1/2 inch springform pan, press three-fourths of dough onto bottom and up side of pan to within 3/4 inch of top; keep remaining dough refrigerated. Bake crust 15 minutes or until golden; cool in pan on wire rack.
3
While crust is cooling, prepare filling: Into large bowl, press ricotta through fine sieve. With mixer at medium speed, beat ricotta just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add heavy or whipping cream, flour, vanilla extract, salt, eggs, orange and lemon peel; beat until well blended, occasionally scraping bowl. Pour cheese mixture into crust.
4
On lightly floured surface, with floured rolling pin, roll out remaining dough into 10 inch by 5 inch rectangle. Cut dough lengthwise into ten 1/2 inch wide strips. Place 5 dough strips about 1 inch apart across filling. Arrange remaining strips at right angles to make a lattice. Trim ends of strips even with crust.
5
Bake cheesecake 1 1/4 hours. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.
6
When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove; loosen cake from pan bottom; slide onto plate.
7
Sprinkle cheesecake with confectioners' sugar. Arrange orange twists around cake.
8
16 servings. Begin early in day or day ahead to make this recipe.
9
The Good Housekeeping Desserts.

1362

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: PASTRY, 2 cups all-purpose white flour, 3/4 cup margarine or 3/4 cup butter, softened, 1/4 cup sugar, and more.

Yes, Torta Di Ricotta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Torta Di Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions