Lemon Ricotta Torte: A Classic Italian Dessert

Lemon Ricotta Torte comes straight from the heart of Southern Italy. In regions like Sicily and Campania, it’s a longtime favorite. Why? Because it uses two simple, beloved ingredients: fresh ricotta and sun-ripened lemons. These ingredients are staples in many Italian homes. Together, they create a dessert that’s both rustic and refined.

This torte doesn’t rely on frosting or fancy tricks. Instead, it lets the ingredients shine. Creamy ricotta, lemon zest, and a touch of sugar come together in a smooth, delicate filling. It’s baked just until set in a tender crust. The result? A dessert that’s light, gently sweet, and full of bright citrus flavor.

Loved Around the World

Traditionally, Italian bakers made tortes like this with what they had on hand. In spring and early summer, lemons are at their best. Fresh cheese is easy to find. A lemon ricotta torte was a natural way to end a meal, especially after something rich like pasta or roasted meats. It’s a true celebration of the season, made with care but never overcomplicated.

Today, this humble dessert has won hearts far beyond Italy. Its creamy texture and fresh flavor make it a go-to for brunches, dinner parties, and holiday tables. It feels special but stays approachable.

Lemon Ricotta Torte a favorite dessert of Frank Sinatra

Frank Sinatra’s Favorite Dessert
You’d think a guy like Sinatra might go for something flashy when it came to dessert but nope. What he really loved was lemon ricotta torte. Simple, rich, not too sweet, with that hit of lemon that just cuts through everything. He used to order it all the time at Patsy’s, this old-school Italian spot in New York he practically turned into a second home.

The place was like family to him, and the food hit all the right notes, especially that torte. It reminded him of his roots, probably his mom’s cooking too.

Lemon Ricotta Torte
Lemon Ricotta Torte
This Lemon Ricotta Torte is a light, creamy Italian-style dessert made with rich ricotta cheese, fresh lemon juice, and zest for a bright, tangy flavor. It features a buttery graham cracker crust and a smooth, cheesecake-like filling that's less dense than traditional cheesecake. Baked until just set and chilled to perfection, it’s ideal for warm-weather gatherings or elegant dinners. Serves 12 and is best made ahead for optimal texture.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling/Chill Time 3 hours
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Crust:
  • 1 ½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • Zest of ½ lemon (optional)
Filling:
  • 2 lbs. (900g) whole milk ricotta cheese (drained if watery)
  • ¾ cup granulated sugar
  • 4 large eggs
  • 1½ tsp vanilla extract
  • Zest of 2 lemons
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup all-purpose flour
  • ¼ tsp salt
Garnish: (Optional)
  • Powdered sugar (for dusting)
  • Fresh berries
  • Lemon zest curls or candied lemon slices

Equipment

  • 9-inch or 10-inch springform pan (deep)
  • Fine sieve or cheesecloth (if draining ricotta)

Instructions
 

  1. Preheat and Prepare Pan
    Preheat oven to 325°F (165°C).
    Grease a 9- or 10-inch springform pan, and optionally line the bottom with parchment paper.
  2. Make the Crust
    Combine graham cracker crumbs, sugar, and melted butter.
    Press firmly into the bottom of the pan (and slightly up the sides if desired).
    Bake for 10 minutes, then set aside to cool.
  3. Make the Ricotta Filling
    In a large bowl, beat the ricotta until smooth (2–3 minutes).
    Add sugar, eggs (one at a time), vanilla, lemon zest, and lemon juice. Mix until incorporated.
    Sift in flour and add salt. Mix until just combined. Don’t overbeat.
  4. Bake the Torte
    Pour filling into the prepared crust.
    Optional: Wrap the outside of the springform pan in foil and place in a water bath to prevent cracking.
    Bake for 50–60 minutes, or until the center is just set (a slight jiggle is okay).
    Turn off oven, crack the door, and let cool in the oven for 30 minutes.
  5. Chill
    Transfer to a cooling rack, let cool completely.
    Refrigerate for at least 2–4 hours, preferably overnight, for best texture and flavor.

Notes

Drain your ricotta: If it’s watery, strain it through a fine sieve or cheesecloth for 30–60 minutes to avoid a soggy or runny filling.
Use room temperature ingredients: Especially the eggs and ricotta — this helps the filling mix smoothly and bake evenly.
Avoid overmixing: Mix just until combined to keep the texture smooth and prevent cracking.
Watch the bake: The center should jiggle slightly when done — it will firm up as it cools.
Use a water bath (optional): Wrapping the springform pan in foil and baking it in a water bath can help prevent cracking and keep the torte moist.

For a delicious gluten-free twist, simply substitute the flour with almond flour—this not only keeps the torte gluten-free but also adds a subtle nutty flavor that pairs beautifully with the lemon and ricotta. To serve, dust the top with powdered sugar and garnish with fresh berries, a spoonful of lemon curd, or a light drizzle of honey for an elegant finishing touch.

Lemon Ricotta Torte vs. Lemon Ricotta Cake

Lemon Ricotta Cake is soft, light, and sponge-like. It feels more like a pound cake, with extra moisture from ricotta.

Lemon Ricotta Torte is dense and creamy. Its texture is closer to a crustless cheesecake. Both taste bright and lemony. The torte is richer and better suited for dessert. The cake is lighter—great for everyday baking. The torte uses ricotta, making it lighter and slightly grainy. Cheesecake uses cream cheese, so it’s denser and richer.

Tortes often skip the crust. Cheesecakes usually include a cookie or graham cracker crust. Both are indulgent, but the torte has a brighter, fresher flavor.

Storing Lemon Ricotta Torte

This torte actually tastes better the next day, once it’s had time to chill and let the flavors settle. After baking, let it cool completely at room temperature, then cover it tightly and store it in the fridge. It will keep well for up to 4 days. If you’re making it ahead for a gathering, you can bake it the night before and garnish it just before serving. Freezing isn’t ideal—ricotta can turn grainy after thawing—so it’s best enjoyed fresh from the fridge.