Ricotta Torte

This is a traditional Italian ricotta torte, the kind you’d find at an Easter table in an Italian-American household. A silky filling of ricotta and cream cheese, lightened with beaten eggs and half-and-half, flavored with rum or brandy, and studded with candied fruit, baked between two layers of pie pastry.

The technique is everything here. Beating the eggs with powdered sugar one tablespoon at a time until thick, then incorporating the cornstarch until smooth creates the foundation. The ricotta gets pushed through a fine sieve to remove any graininess, then blended with softened cream cheese before joining the egg base. Continuous beating throughout is what gives the filling its distinctive smooth, custard-like texture.

After baking for an hour, the torte stays in the turned-off oven with the door closed for another 45 minutes. This gentle cool-down prevents cracking and keeps the center set without drying it out.

Chef Tips

• Sieve the ricotta. This step seems fussy but it’s what makes the difference between a smooth filling and a grainy one.
• Beat continuously when combining the cheese mixture with the eggs. Stopping and starting introduces lumps that won’t come out.
• Add the powdered sugar one tablespoon at a time. Dumping it all in at once creates clouds of sugar dust and an uneven mixture.
• Do not refrigerate before serving. Cold ricotta torte tastes dense and muted. Room temperature is when the flavors and texture are at their best.

Variations

• Chocolate chip ricotta: Replace the candied fruit with mini chocolate chips for a more modern, kid-friendly version.
• Lemon ricotta torte: Skip the rum and candied fruit, and add lemon zest and a tablespoon of lemon juice for a bright, citrusy filling.