Italian Almond Ricotta Cheesecake is a dessert that feels like sunshine and Sunday comfort rolled into one. This recipe combines smooth ricotta cheese, the gentle nuttiness of almonds, and a whisper of citrus to create a cake that’s light, creamy, and not overly sweet. Unlike dense New York–style cheesecakes, the Italian version feels almost cloud-like, with each bite melting on your tongue. It’s a recipe steeped in tradition yet simple enough for any home baker. Whether you’re hosting a dinner party or craving a taste of Italy, this cheesecake always brings smiles to the table.
Table of Contents
Table of Contents
Italian Almond Ricotta Cheesecake with a Hint of Orange
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Gluten-Free
Description
A delightful twist on classic cheesecake featuring almond flour for the crust and a refreshing hint of orange.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 2 cups ricotta cheese
- 1 cup cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, mix the almond flour, 1/2 cup sugar, melted butter, and salt until combined. Press this mixture into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, combine the ricotta cheese and cream cheese. Beat until smooth and creamy.
- Add 3/4 cup sugar, eggs, orange zest, vanilla extract, and flour to the cheese mixture. Mix until everything is well incorporated.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set and the edges are lightly golden.
- Turn off the oven and let the cheesecake cool inside for about an hour.
- Once cooled, refrigerate for at least 4 hours or overnight for the best results.
- Serve chilled, topped with fresh berries or a light dusting of powdered sugar.
Notes
For best flavor, use freshly grated orange zest and serve with fresh berries.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
A Slice of Home and Heritage
When I think about this Italian Almond Ricotta Cheesecake, I’m reminded of the first time I made it in my Louisville kitchen on a chilly spring afternoon. My mom used to talk about ricotta cheesecakes from church potlucks light, tender, and fragrant with lemon zest. I decided to try an almond version, and the scent that filled the house was heavenly: toasted almonds, vanilla, and a hint of orange.
This Italian almond ricotta cheesecake doesn’t have the heavy sweetness of classic cheesecakes. Instead, it’s delicate, balanced, and comfortingly creamy. The ricotta gives it structure without weight, and the almond flour adds a soft nuttiness that makes it unforgettable. It’s the kind of dessert that tastes elegant enough for a celebration but simple enough for a weeknight craving.
For another variation that celebrates ricotta’s creamy charm, try the Mascarpone Ricotta Cannoli Cheesecake or my Ricotta Cake with Almond Glaze. Both share the same Italian spirit but with their own delicious twists.
Why This Italian almond ricotta cheesecake Feels So Different
The secret lies in the ricotta. Italian-style ricotta is lighter and finer, giving the cheesecake a fluffy texture instead of the dense, custardy finish we find in American versions. Almonds bring a warm richness, while orange zest brightens every bite. It’s the kind of dessert that doesn’t just taste good it feels good, like a warm memory on a plate.
how to make Italian Almond Ricotta Cheesecake with a Hint of Orange
Ingredients:
- 1 1⁄2 cups almond flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 2 cups ricotta cheese
- 1 cup cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, mix the almond flour, 1/2 cup sugar, melted butter, and salt until combined. Press this mixture into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, combine the ricotta cheese and cream cheese. Beat until smooth and creamy.
- Add 3/4 cup sugar, eggs, orange zest, vanilla extract, and flour to the cheese mixture. Mix until everything is well incorporated.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set and the edges are lightly golden.
- Turn off the oven and let the cheesecake cool inside for about an hour.
- Once cooled, refrigerate for at least 4 hours or overnight for the best results.
- Serve chilled, topped with fresh berries or a light dusting of powdered sugar. Store any leftover cheesecake in the refrigerator.
how to serve Italian Almond Ricotta Cheesecake with a Hint of Orange
You can serve this cheesecake chilled, which allows its creamy texture and flavors to shine. For an extra touch, top each slice with fresh berries like raspberries or strawberries, or sprinkle a bit of powdered sugar on top. This dessert pairs wonderfully with a cup of coffee or tea, making it a great finish to any meal.
how to store Italian Almond Ricotta Cheesecake with a Hint of Orange
To store the Italian almond ricotta cheesecake, place it in the refrigerator for up to 5 days. Make sure it is covered with plastic wrap or stored in an airtight container to keep it fresh. If you want to store it for a longer period, you can freeze the cheesecake. Make sure to wrap it well in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator before serving.
tips to make Italian Almond Ricotta Cheesecake with a Hint of Orange
- Make sure the cream cheese is softened before mixing to ensure a smooth filling.
- Use freshly grated orange zest for the best flavor.
- Don’t over-mix the filling after adding the eggs, as this can lead to cracks in the cheesecake.
- Letting the cheesecake cool in the oven helps prevent cracks.
variation
You can vary this recipe by using different citrus zests like lemon or lime instead of orange for a different flavor profile. You could also add chocolate chips or chopped nuts to the filling for added texture.
FAQs
What is the difference between ricotta and Italian ricotta?
Italian ricotta is traditionally made from whey, giving it a lighter, smoother texture than most American versions. That fine consistency helps this Italian almond ricotta cheesecake stay creamy without being heavy.
What is the Italian dessert with ricotta cheese?
Ricotta stars in many Italian classics like cannoli, cassata, and cheesecakes such as this one. Try the Mascarpone Ricotta Cannoli Cheesecake if you enjoy creamy, layered flavors.
What is the difference between Italian cheesecake and regular cheesecake?
Italian cheesecakes are made with ricotta instead of cream cheese, resulting in a lighter, airier texture. Regular cheesecakes are richer and denser, while this Italian almond ricotta cheesecake feels soft, moist, and subtly nutty.
What is a Sicilian cheesecake?
Sicilian cheesecake, often called “cassata al forno,” uses ricotta blended with citrus and almonds very similar to this recipe’s flavor profile. It’s baked until just set and usually enjoyed dusted with powdered sugar.
Conclusion
This Italian Almond Ricotta Cheesecake is one of those desserts that proves simple ingredients can create something truly special. The ricotta brings creaminess, the almonds add warmth, and the hint of orange gives it that unmistakable Italian flair. It’s not just dessert it’s a piece of culinary tradition, baked into every slice.
When I bake this cheesecake, I’m reminded of how recipes connect generations. My mom loved ricotta desserts for their softness, and now my neighbors can’t get enough of this one. It’s humble but elegant, the kind of treat you can serve after a cozy dinner or a Sunday lunch and feel proud of every bite.
If you’re ready to explore more Italian-inspired sweetness, you’ll love the Creamy Ricotta Almond Tart or the comforting Autumn Harvest Ricotta Cake.
And if you bake this cheesecake, I’d love to see your take! Share your photos and stories with me on Facebook it’s where our Gemmir Kitchen community gathers to swap tips, celebrate wins, and share the joy of homemade food.
Because the best desserts, like this one, are meant to be shared.