Italian Cheesecake with Candied Orange & Lemon Peel

Italian cheesecake is built on ricotta instead of cream cheese, which fundamentally changes the texture. Where American cheesecake is dense, smooth, and rich, ricotta cheesecake is lighter, slightly grainy in the best way, and far less sweet. This is the kind of dessert you can actually finish a slice of after a big Italian meal.

Pressing the ricotta through a sieve is the technique that makes or breaks the texture. Skip this step and you’ll have a lumpy, uneven cheesecake. Sieving breaks up the curds into a smooth puree that whips into a silky filling.

The candied orange and lemon peels are not raisins-in-disguise. They contribute concentrated citrus oils and a slight chew that punctuate every bite. Source them from a real Italian deli or specialty store, the supermarket stuff in the green plastic tubs tastes like wax.

Amaretto adds the almond perfume that defines so much Italian baking. Don’t substitute almond extract, which is harsher, the liqueur version is smoother and more aromatic.

Serve chilled with a tiny dusting of powdered sugar. No fruit topping needed.

Chef Tips

• Drain the ricotta in a sieve lined with cheesecloth for 30 minutes before using if it’s watery. Excess moisture makes the cake weepy.
• Don’t overbeat the filling after the eggs go in. Excess air will cause the cake to puff up and crack.
• The cheesecake is done when the edges are set but the center still jiggles slightly. It firms as it cools.
• Refrigerate at least 4 hours before slicing, ideally overnight. The texture and flavor improve markedly with rest.

Variations

• Use pine nuts (pignoli) instead of raisins for a more Sicilian profile.
• Add 1 teaspoon vanilla extract for additional warmth, classic Italian addition.
• Top with a thin layer of homemade citrus marmalade just before serving.