Ricotta cheesecake from Rome’s Jewish Quarter is a beloved Italian dessert. Brightened with lemon, it’s lighter and more pudding-like than a classic New York-style cheesecake, with a delicate texture and a gently sweet, aromatic finish.
This tender ricotta cheesecake—often called a budino di ricotta—traces its origins to the Sicilian-Jewish tradition brought to Rome in the fifteenth century. In its simplest form, as still served in Rome’s Jewish quarter, it relies on eggs, sugar, fresh ricotta, and a hint of cinnamon. In this version the egg yolks and whites are handled separately and the beaten whites are folded into the batter, yielding an even lighter, more tender cake. Small cracks or a light sinking as the cake cools are normal and part of its rustic charm.
What’s the difference between ricotta cheese and cream cheese?
Ricotta and cream cheese differ mainly in fat content and texture. Ricotta is made from milk (and sometimes whey) with a touch of acid, giving it a slightly grainy, moist texture. Cream cheese is made from milk and cream, producing a smoother, richer, and denser texture. This recipe is built for ricotta and depends on its lighter curd and lower fat to achieve the cake’s soft, pudding-like consistency—something cream cheese cannot easily replicate.
Ricotta Cheesecake from Rome’s Jewish Quarter
David Leite
Ingredients
- 1 tablespoon (1/2 oz) butter
- 1/4 cup fine fresh bread crumbs
- 5 large eggs, separated
- 3/4 cup granulated sugar
- 3 tablespoons cake flour
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups fresh whole milk ricotta, preferably homemade
- 1/4 cup Grand Marnier
- 1 lemon, preferably organic, zested
Instructions
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Preheat the oven to 350ºF (176ºC). Coat the bottom and sides of a 9-inch springform pan with the butter and then dust the pan with the breadcrumbs, tilting to help them adhere.
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In a large bowl with an electric mixer on medium-high, beat the egg yolks with the sugar, flour, salt, and cinnamon until creamy, about 5 minutes.
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In a food processor, pulse the ricotta with the Grand Marnier and lemon zest until smooth.
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Fold the ricotta mixture into the egg yolk mixture with a rubber spatula until fully combined.
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In a clean bowl, beat the egg whites with a whisk or electric mixer until frothy, add a squeeze of lemon juice, and continue beating until stiff but not dry.
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Gently fold one-third of the beaten whites into the batter to lighten it, then fold in the remaining whites in two batches. Take care not to overmix to retain airiness.
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Pour the batter into the prepared pan and bake until the top is golden and the cake feels firm to the touch, 40 to 50 minutes. If it browns too quickly, cover loosely with foil.
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Remove the cheesecake from the oven and cool on a wire rack. Expect the cake to sink a bit and possibly crack—that is normal. Serve warm or at room temperature; leftovers keep in the refrigerator, though chilling will slightly mute the flavors.
Adapted From
Canal House Cooking Vol., No. 7: La Dolce Vita
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe Testers’ Reviews
Only a portion of tested recipes make it onto the site; this one passed blind testing and earned Leite’s Culinaria’s approval. Testers’ comments highlight the cake’s pudding-like texture, lightness, and complementary citrus and spice flavors.
Delicious and delightfully different from typical cheesecakes—more of a “pudding cake.” The ricotta, cinnamon, and lemon were a great match. It took about 50 minutes to bake; the center remained loose at 40 minutes. Covering the top with foil for the final minutes helped prevent over-browning. I used store-bought ricotta but would like to try homemade next time.
This yielded the most pudding-like cheesecake I’ve made. I substituted amaretto for the Grand Marnier; the flavors paired beautifully with lemon zest. I served it with warm apricot preserves and vanilla ice cream—decadent and successful as written.
A light and pleasant finish after a rich main course. The recipe behaved predictably and the note that the cake will sink as it cools was reassuring. I served it with peach preserves and crème fraîche.
Easy to prepare and very tasty. I prefer vanilla to cinnamon and will experiment next time. It stayed delicious the day after baking.