Posted by: lisetta | March 2, 2009

Torta di ricotta

To celebrate a certain someone’s dissertation defense tomorrow, I’ve made an old favorite: torta di ricotta (ricotta cake). A lightly sweet cheesecake with a touch of lemon zest, this is best served at room temperature with some fresh fruit. I’m not sure where this recipe originates; it does not include a pastry crust. 

ricottaTorta di ricotta

2 lbs. ricotta

1/2 cup sugar

1/2 cup flour

4-6 eggs

1/4 cup sugar

zest of one lemon

Beat the egg whites with 1/4 cup of sugar until stiff. 

In a food processor, combine ricotta, 1/2 cup sugar and flour. Process until smooth and transfer to a large bowl. 

Beat the egg yolks until just combined and add them with the lemon zest to the ricotta mixture. 

Fold in the egg whites. Spoon batter into a buttered springform pan and bake at 350 for about 45 minutes.



  1. I wish I could find a lot of Italian recipes that didn’t need dairy 😦

  2. The torta and a lot of other things you’ve featured in the last two weeks look delicious. I’ve missed a lot since I’ve been gone, but plan to make some of the recipes, including the mushroom tart. I love semolina gnocchi and they’re always a hit. I hope to get to the flower show this week too.

  3. How about almond macaroons?
    Is butter out for you as well?

  4. Ben tornata, Linda! Can’t wait to see what’s coming from your trip…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: