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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 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.