German Cheese Torte

This German cheese torte is the European cousin of American cheesecake, but it swaps cream cheese for ricotta and trades that dense, tangy slice for something lighter and faintly sweet. Two pounds of ricotta give the filling its tender, almost custardy body, while heavy cream loosens the texture so it sets up creamy rather than chalky.

The crust is the signature move. You use cinnamon-spiced graham crumbs on the bottom and sides AND sprinkle a reserved cup on top before baking. The lid of crumbs goes golden in the oven and adds welcome crunch against the soft filling.

Two tablespoons of flour in the filling do quiet work too. They keep the ricotta from weeping and help the torte slice cleanly once chilled. Don’t skip them.

Chef Tips

• Drain the ricotta in a sieve for 30 minutes before mixing if it looks watery in the tub. Excess whey gives you a runny center.
• Bake until the edges are firm but the very center still has a slight jiggle. It’ll set as it cools.
• Cool the torte fully at room temperature, then chill overnight before slicing. Warm slices fall apart; cold slices hold clean lines.

Variations

• Add the zest of one lemon to the filling for a brighter, more Italian-leaning flavor.
• Stir ½ cup of golden raisins into the filling for old-world texture.
• Swap graham crackers for crushed digestive biscuits if you want a slightly maltier crust.