Lemon Ricotta Torte - ItalianCookies.com

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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

Cook Time 1

Cooling/Chill Time 3

Total Time 4 30

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

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.
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.
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.
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.
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.

Estimated nutrition breakdown for a Lemon Ricotta Torte Cake. This assumes a standard homemade recipe (using ricotta, eggs, sugar, flour, butter, and lemon) and a serving size of 1 slice (1/12 of a 9-inch cake, ~100 g).

Nutrition Facts (Estimated)

Nutrient	Amount	%DV*
Calories	260	—
Total Fat	12 g	15%
Saturated Fat	7 g	35%
Cholesterol	90 mg	30%
Sodium	110 mg	5%
Total Carbohydrates	31 g	11%
Dietary Fiber	1 g	4%
Total Sugars	18 g	—
Added Sugars	16 g	32%
Protein	6 g	12%
Calcium	100 mg	10%
Iron	1 mg	6%
Potassium	120 mg	3%

*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
**Includes natural sugars from ricotta and added sugars from sugar in the batter.

Most calories come from ricotta cheese, butter, and sugar. Saturated fat is primarily from the ricotta and butter, while sugars come from both the batter and any optional glaze. The ricotta also contributes protein and calcium, giving the cake a richer texture than a standard sponge.

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