Ricotta Cheesecake

This ricotta cheesecake is also known as Fiadone. It is absolutely delicious and very easy to make. YOu can make this with or without a crust. This one has no crust.

It is important that you use full fat Ricotta for this recipe. You will get much better results. I also add some brandy to this but if you can get your hands on grappa that would be best. The alcohol is optional so don’t worry too much about it!

This is a very delicate dessert that is not super sweet and has a delicious and fresh hint of lemon. It is great with a cup of coffee.

One thing about this dessert is that it does not keep well so you have to eat it the day you make it.

This is what you are going to need for this exquisite Italian Ricotta cheesecake recipe:

Serves eight
1 ½ pounds (750 grams) of full fat Ricotta cheese
1 TBS grappa or brandy (optional)
6 whole eggs
¾ cup (150 grams) sugar
1 TBS cornstarch
¼ cup (32 grams) all-purpose flour
1 TBS lemon zest
Powdered sugar (aka icing or confectioner’s sugar) to sift on top

Preheat your oven to 350 degrees F (176 C).

Generously butter a 9×13 inch (22×33 centimeter) casserole dish. Sprinkle some sugar on the bottom.

Place the Ricotta in a bowl and add the grappa or brandy if using and whisk it in.

Beat the eggs in a large bowl for about 2 minutes. Add the sugar and beat for another 2 to 3 minutes. Add the cornstarch, flour and lemon zest. Beat it until it is mixed. Clean the sides of your bowl with a spatula. Fold in the Ricotta cheese with a spatula.

Pour the Fiadone into the prepared pan and bake for 50 to 60 minutes – until it is browned and an inserted knife comes out clean. Remove from oven and allow cooling completely on top of a cooling rack.

Once it is completely cooled down cover with sifted powdered sugar. Serve and enjoy!

Print the Recipe Here

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