Dessert Recipes

Classic Italian ricotta cheesecake with a buttery shortcrust base and a light, airy filling studded with candied fruit. Torta di ricotta is lighter and more delicate than American cheesecake, baked low and slow until just set.

This light pancakes taste so great, light, savory, they can be served as dessert, breakfast, all love them.

This cheesecake is different from the classic rich cheesecake, it is much lighter, and the ricotta cheese gives the creamy and light taste, the zests from the oranges and lemons make the cheesecake taste so refreshing.

Chocolate espresso cheesecake: dense, dark cheesecake on a chocolate wafer crust, finished with a glossy chocolate-pecan glaze. Real brewed espresso amplifies every cocoa note.

An Italian-style cheesecake blending ricotta and cream cheese with a generous pour of amaretto liqueur on a buttery graham cracker crust. Creamy, almond-scented, and baked until just set for a luxurious dessert.

Sweet ricotta filling with orange zest and mini chocolate chips piped into sugar ice cream cones. A no-bake, no-fry cannoli hack that kids can help make in 10 minutes flat.

Basic cheesecake with a ricotta and cream cheese filling for a lighter, slightly tangy bite over a classic graham cracker crust. Bakes up tall, creamy, and clean enough to dress up with any fruit or sauce.

No-crust Easter pie made with ricotta and cream cheese, eggs, sour cream, and vanilla. An Italian-American crustless ricotta cheesecake baked in a springform pan.

Mandarin orange cheesecake wrapped in crackling phyllo pastry, filled with cream cheese and ricotta, then soaked in orange blossom syrup for a Middle Eastern twist on a classic.

Ricotta pudding baked in individual cups until puffed and golden, made with part-skim ricotta, lemon zest, and a folded egg white for souffle-like lift. A light Italian-style dessert.

Port-soaked dried figs stuffed with ricotta cheese and topped with a whole almond. An elegant make-ahead appetizer or dessert bite that needs overnight chilling.

Four-layer spiced chocolate torte filled with apricot jam and frosted with a cocoa-espresso ricotta cream. Warm cinnamon, allspice, and nutmeg give this butterless cake a complex, grown-up flavor.

No-bake tiramisu cake with angel food cake soaked in espresso and amaretto, layered with ricotta-mascarpone cream and topped with grated chocolate.

Italian ricotta cheesecake lightened with whipped cream and beaten egg whites, scented with lemon and vanilla, baked over a buttered graham crumb dusting. Airy and light.

Italian almond-ricotta cake with lemon zest and juice throughout. Moist, tender cake with light crumb from folded egg whites, baked at low temperature.

Homemade cannoli from scratch with Marsala wine shells and sweet ricotta filling studded with chocolate chips and candied citron. Crispy, creamy, and worth every minute of effort.