Sicilian Ricotta Cheesecake Recipe

Name: Sicilian Ricotta Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 8 slices
Ingredients: SICILIAN RICOTTA CHEESECAKE BASE; 1/3 cup butter; 2 tablespoons sugar; 3/4 cup all purpose flour; 1/8 teaspoon salt; RICOTTA CHEESECAKE FILLING; 700 grams ricotta cheese; 3 eggs; 1/4 cup mixed candied fruit; 1/4 cup raisins; 1/3 cup rum; 2 tablespoons finely chopped blanched almonds; 1 teaspoon shredded orange peel; 1 teaspoon vanilla extract; 1/2 cup sugar; 1/4 teaspoon salt; 3 tablespoons all-purpose flour; 1/4 cup icing sugar

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Prep Time
30 mins
Cook Time
1 hr 30 mins
Additional Time
12 hrs
Servings
8 slices
Calories
300 kcal
Course
Dessert
Cuisine
Italian

Sicilian Ricotta Cheesecake Recipe

Iris Warren

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This authentic Sicilian ricotta cheesecake recipe is a traditional Italian dessert that is easy to prepare and makes a perfect addition to any dinner party.

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Ingredients

Servings

SICILIAN RICOTTA CHEESECAKE BASE
1/3 cup butter softened
2 tablespoons sugar
3/4 cup all purpose flour
1/8 teaspoon salt
RICOTTA CHEESECAKE FILLING
700 grams ricotta cheese drained
3 eggs
1/4 cup mixed candied fruit finely chopped (optional)
1/4 cup raisins optional
1/3 cup rum optional
2 tablespoons finely chopped blanched almonds optional
1 teaspoon shredded orange peel
1 teaspoon vanilla extract
1/2 cup sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
1/4 cup icing sugar for decorating

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Instructions

Pour rum over the quarter cup of mixed fruit and the quarter cup of raisins and allow it to stand for one hour.
Prepare the base: Preheat oven to 250 degrees Celcius/ 475 degrees Fahrenheit.
Mix together the flour, butter, sugar, and salt until well combined.
Press the cheesecake pastry mixture into the bottom of an ungreased 9-inch springform cheesecake pan.
Bake for 5 minutes then remove from oven and allow to cool at room temperature.
Prepare the filling: Reduce oven temperature to 180 degrees Celcius/ 350 degrees Fahrenheit.
Add the drained ricotta cheese, sugar, flour, salt, eggs, orange rind, and vanilla extract and beat using a hand mixer until the mixture is creamy and has no cheese or flour lumps, about 5 minutes on medium-high speed.
Beat in the rum-soaked fruit, as well as the blanched almonds.
Pour the entire ricotta mixture into the pastry base.
Bake for approximately 1 hour and 30 minutes or until the top is rich golden brown. The cheesecake center should be set.
Remove from oven, allow to cool in pan for 20 minutes, then refrigerate for at least 10-12 hours.
Optional Topping: Decorate the top of the cake with icing sugar.
Enjoy!