Ricotta Cheesecake

Ricotta Cheesecake

Ricotta Cheesecake

A luscious Italian dessert you can't miss: try this recipe for a creamy sheep’s milk ricotta, paired with sweet marsala wine and raisins.

October 11, 2012

Type of dish


Dietary Consideration

serves for


total time

2 HR 10 MIN


80 g
45 ml
450 g, Sheep variety
100 g, Caster variety
10 g
3 (separated)
60 ml
1 pods
0,5 g
100 g, Unsalted
150 g
50 g, Icing variety


Soak the raisins in the marsala.

Add the caster sugar and flour to the ricotta and beat until smooth. Add the egg yolks, creams, marsala, raisins and vanilla pods. Beat the whites with salt. Fold in the ricotta mixture and pour into a spring form tin with cooked sweet pastry on the base. Bake for about 50 minutes at 160 ̊c

For the sweet pastry
Blend all ingredients together until dough is formed and chill for 30 minutes. Roll out and cut to size of spring form dish. Bake for 20 minutes. Cool down, then add ricotta mix.

Wine paring: Moscato d'Asti

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