Torta Di Ricotta-Italian Style Cheesecake

Forget everything you know about dense, heavy New York cheesecake. This is how Italy does it.

Torta di ricotta is lighter, more delicate, and built on a crumbly butter-and-flour crust that’s part cookie, part pastry.

Two pounds of ricotta get beaten smooth with sugar and egg yolks, then folded together with stiffly beaten egg whites that give the filling an almost soufflé-like lift.

Candied fruit scattered throughout adds pops of jewel-toned sweetness, and reserved crust crumbs sprinkled on top bake into a golden, crunchy crown.

This is the cheesecake you’ll find at every Italian Easter table, and once you try it, you’ll understand why it’s survived generations.

Baker’s Tips

• Beat the ricotta until truly smooth. Any graininess in the cheese will show up in the finished cake. Take your time here.
• Fold the egg whites gently. They’re what gives this cheesecake its signature lightness. Aggressive stirring deflates them and you’ll end up with a dense cake.
• Cool in the pan completely. Italian cheesecake is more delicate than its American cousin. Rushing it out of the springform risks cracks or collapse.
• Use whole-milk ricotta. Part-skim ricotta is too watery and produces a grainy texture. Full-fat gives you that creamy, smooth filling.