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Torta di ricotta

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Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed: Mixing bowl, whisk, 9-inch springform pan, oven, parchment paper

Ingredients
  

  • Ingredients
  • For the Torta:
  • 500 g about 18 oz of ricotta cheese (can substitute with cottage cheese for a lower-fat option)
  • 3 large eggs
  • 150 g about ¾ cup granulated sugar (can use coconut sugar for a healthier option)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest optional for added flavor
  • 2 tablespoons all-purpose flour or gluten-free flour for gluten-free options
  • A pinch of salt
  • For Serving Optional:
  • Powdered sugar for dusting
  • Fresh fruit or berry compote
  • Chocolate or caramel sauce

Instructions
 

  • Step 1: Preheat the Oven
  • Preheat your oven to 180°C (350°F) and prepare a 9-inch springform pan by greasing it lightly and lining the bottom with parchment paper. This ensures easy removal of the torta once baked.
  • Step 2: Mix the Ingredients
  • In a mixing bowl, combine the ricotta cheese, eggs, sugar, vanilla extract, lemon zest, flour, and salt. Using a whisk or a hand mixer, blend everything until smooth and creamy. Make sure there are no lumps in the ricotta.
  • Step 3: Pour into the Pan
  • Once the mixture is well combined, pour it into the prepared springform pan. Gently tap the pan on the counter to remove any air bubbles and ensure an even surface.
  • Step 4: Bake
  • Place the torta in the preheated oven and bake for about 40 minutes, or until the center is set and the edges are lightly golden. It might still jiggle slightly in the center—this is normal!
  • Step 5: Cool and Serve
  • After baking, turn off the oven and let the torta cool in the oven for about 10 minutes with the door slightly ajar. This helps prevent cracking. Remove it from the oven, let it cool completely at room temperature, and then refrigerate for at least 2 hours before serving.
  • Step 6: Add Final Touches
  • Before serving, dust with powdered sugar and add fresh fruit or a drizzle of sauce on top if desired.
  • Variations
  • Chocolate Torta di Ricotta: Add 50g of cocoa powder to the mixture for a chocolate-flavored version.
  • Fruit-Infused: Fold in fresh berries or chopped dried fruits into the ricotta mixture for added flavor and texture.
  • Lemon or Orange Ricotta: Substitute lemon zest with orange zest for a citrusy twist.