Torta di Ricotta delle Feste: Classic Italian Cheesecake for Festive Occasions

Torta di Ricotta delle Feste has some really rich traditions in Southern Italy, you know? Especially in places like Sicily, Naples, and Calabria. This isn’t just any dessert; it’s part of holidays and celebrations — think Easter (Pasqua) and Christmas (Natale). During those times, families would gather together, making special dishes with the best seasonal ingredients they could get their hands on.

And let’s talk about the star of the show: fresh ricotta cheese. It’s such a key player in Italian cooking, made from the whey of sheep’s or cow’s milk. You can just picture the Italian grandmothers those lovely nonnas mixing up the ricotta with eggs, sugar, and maybe a splash of lemon or orange zest. Just a few simple ingredients, right? But wow, they really bring out that rustic charm and creativity of home baking in Italy. It’s all about those little touches that make it special.

Over time, the dessert became a symbol of celebration and abundance, often served after a festive meal and shared with family and guests. While every region—and even every family has its own variation, the essential characteristics remain: a light, creamy texture, a hint of citrus, and a not-too-sweet finish.

The Perfect Holiday Dessert

Are you searching for that perfect festive dessert that brings a little slice of Italy to your holiday table? Well, you’re in luck! Torta di Ricotta delle Feste, or Italian Holiday Cheesecake, is a beloved classic that’s been passed down through the years. Picture this: creamy whole milk ricotta, a splash of zesty citrus, and just the right touch of sweetness. Honestly, it’s so light and creamy absolutely ideal for special occasions like Christmas, Easter, or any family get-together.

Now, let’s chat about how this Italian cheesecake is different from those heavy American versions. The Italian kind? It’s all about that delicate texture and a naturally sweet flavor that softly whispers to your taste buds instead of shouting. You can bake it with a crust or skip it if you prefer. And hey, if you’re feeling a bit daring, why not toss in some raisins soaked in liqueur? Yum! Oh, and it usually gets a lovely sprinkle of powdered sugar on top, making it just as pretty as it is delicious. Whether you’re throwing a big holiday party or just want a slice of warmth and comfort, this ricotta cheesecake is super easy to whip up and even easier to fall head over heels for.

Torta di Ricotta delle Feste: Italian Holiday Cheesecake.
Torta di Ricotta delle Feste is a classic Italian holiday cheesecake made with creamy ricotta cheese, citrus zest, and a touch of sweetness. This authentic dessert is light, fluffy, and perfect for festive gatherings like Christmas, Easter, or any special occasion. Baked in a buttery crust (or crustless for a lighter version), this Italian ricotta cheesecake delivers delicate flavor with hints of lemon, orange, and optional raisins. It's easy to make, naturally gluten-friendly without the crust, and makes the perfect centerpiece for your holiday dessert table. Serve chilled and dusted with powdered sugar for an elegant traditional finish.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Crust (optional – (can be crustless)
  • 1¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tablespoons cold water (as needed)
Filling
  • 2 cups whole milk ricotta (drained if watery)
  • ⅔ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange
  • ¼ cup all-purpose flour
  • ¼ teaspoon cinnamon
  • 2 tablespoons powdered sugar (for dusting)
  • 2 tablespoons powdered sugar (for dusting)
  • ⅓ cup raisins (optional), soaked in warm rum or water)
  • ¼ cup diced candied fruit mix (optional)

Equipment

  • 9-inch springform or tart pan

Instructions
 

Crust (optional)
  1. In a bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
  2. Add egg yolk and mix; add water 1 tbsp at a time until dough comes together.
  3. Form into a disk, wrap in plastic, and chill for 20 minutes.
  4. Roll out and press into a greased 9-inch springform or tart pan. Prick the bottom with a fork.
Filling
  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, beat the ricotta until smooth.
  3. Add sugar, eggs, vanilla, lemon zest, and orange zest. Mix until well combined.
  4. Add flour and optional cinnamon; mix well. Fold in raisins if using
Assemble and Bake:
  1. Pour the filling into the crust (or directly into a greased pan for crustless).
  2. Bake for 55–60 minutes, until the center is set and top is lightly golden.
  3. Cool in the pan, then refrigerate for at least 1 hour before serving.

Notes

Quality Ricotta: Choose whole milk ricotta for the creamiest texture. If your ricotta is watery, drain it in a fine mesh sieve or cheesecloth for at least 1 hour to prevent a soggy filling.
Don’t Skip the Citrus: Zest Lemon and orange zest give this cheesecake its signature festive flavor. Use organic fruit if possible and zest only the colorful outer layer.
Chill: Allow the cheesecake to cool fully, then refrigerate for at least 4 hours, or ideally overnight. This helps it set properly and enhances the flavor. For clean slices, dip your knife in hot water and wipe it dry between cuts.

This Italian holiday ricotta cheesecake is rich, creamy, and features a delicate balance of sweet ricotta, citrus, and sometimes chocolate or candied fruits. It’s perfect for festive gatherings like Christmas, Easter, or any special occasion. Very popular throughout Italy, especially in the south. Today, Torta di Ricotta is cherished not only in Italy but around the world as a beloved Italian holiday dessert. Whether served plain, with a buttery crust, or studded with raisins or candied fruit, it remains a timeless tribute to Italy’s rich baking heritage.

Graham Cracker Crust Option

Graham cracker crusts make the perfect base for countless desserts, cheesecakes, key lime pies, and so many more!
Ingredients:
1½ cups (170g) graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon packed brown sugar
7 tablespoons (100g) unsalted butter, melted

Final Touches

Your Torta di Ricotta delle Feste is all set to wow your guests! Once it’s baked and chilled, just sprinkle a bit of powdered sugar on top for that classic festive touch. And hey, if you want to take it up a notch, why not add some candied orange slices, fresh berries, or even a little sprig of mint for garnish? So pretty!

No matter if it’s Christmas, Easter, or just a cozy winter get-together, this creamy Italian cheesecake is bound to bring smiles and a taste of Italy to your table. Seriously, the citrus scent, the rich texture of the ricotta, and that perfect balance of sweetness—it’s a hit every single time.

Oh, and if you happen to have any leftovers (fingers crossed, right?), make sure to pop them in the fridge. Trust me, this cheesecake just gets better after sitting overnight. Enjoy!

Storage

Proper storage is key to keeping your Italian ricotta cheesecake fresh and delicious for days after baking.

Refrigerator: Cool completely before storing. Cover the cheesecake with plastic wrap or store in an airtight container. Refrigerate for up to 4–5 days.

Freezer: Wrap individual slices or the whole cake tightly in plastic wrap, then in foil or place in a freezer-safe container. Freeze for up to 1 month. To serve, thaw overnight in the refrigerator. Avoid microwaving, as it may alter the texture.

Tip: If you plan to freeze, skip the powdered sugar topping and add it fresh after thawing for the best appearance.