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Neapolitan Cheesecake (Pastiera di Ricotta)
When it comes to classic Italian desserts, Pastiera di Ricotta from Naples is hard to beat. This cheesecake is something else! It’s rich and aromatic, and honestly, just a treat for the senses. The base is this lovely short crust pastry that’s so delicate. And the filling is this luscious mix of ricotta cheese and cooked wheat, with a zing of citrus zest thrown in. Oh, and don’t forget the candied fruit and that touch of orange blossom water—it really ties everything together.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Cooling & Rest Time 4 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Pastry Dough (Pasta Frolla)
  • 300 g (2½ cups) all-purpose flour
  • 150 g (¾ cup) sugar
  • 150 g (⅔ cup) cold butter, cubed
  • 2 eggs
  • Zest of 1 lemon
  • ⅛ tsp Pinch of salt
Wheat Cream
  • 200 g (7 oz) cooked wheat berries (can use canned "grano cotto")
  • 200 ml (¾ cup + 1 tbsp) whole milk
  • 30 g (2 tbsp) butter
  • Zest of 1 lemon and 1 orange
Ricotta Filling
  • 500 g (1.1 lb) ricotta cheese (drained overnight if watery)
  • 350 g (1¾ cups) sugar
  • 4 large eggs + 2 egg yolks
  • 1 tbsp orange blossom water
  • Zest of 1 orange
  • 1 tsp cinnamon
  • 50 g (1.75 oz) candied citrus peel (orange, citron, or mixed), finely chopped
  • splash of vanilla or a drop of Strega or limoncello liqueur (Optional)

Instructions
 

Pasta Frolla (pastry dough)
  1. In a large bowl, mix flour, sugar, lemon zest, and salt. Cut in the butter until crumbly.
  2. Add eggs and mix until a dough forms (don’t overwork it).
  3. Wrap and chill for at least 1 hour in the fridge.
Wheat Cream
  1. In a saucepan, combine the cooked wheat, milk, butter, and citrus zest.
  2. Cook over low heat, stirring, until it becomes creamy (about 10–15 minutes).
  3. Let it cool completely.
Ricotta Filling
  1. In a large bowl, beat ricotta and sugar until smooth.
  2. Add eggs one at a time, then yolks, mixing well.
  3. Stir in cinnamon, orange blossom water, citrus zest, chopped candied peel, and optional liqueur.
  4. Fold in the cooled wheat cream.
Assemble Pastiera
  1. Preheat oven to 170°C (340°F).
  2. Roll out ⅔ of the chilled dough and line a 24 cm (9–10 inch) springform or tart pan.
  3. Pour in the filling and smooth the top.
  4. Roll out remaining dough and cut into strips to form a lattice over the top.
  5. Bake for 60–75 minutes, until the top is golden and center is just set.
  6. Let it cool completely in the pan. For best flavor, rest overnight at room temp or in the fridge.

Notes

Ricotta: Use fresh, full-fat ricotta from a deli. Drain it overnight in a fine sieve or cheesecloth if it’s watery. This ensures a creamy—not soggy—filling.
Cooked Wheat: Look for "grano cotto per pastiera" in Italian or specialty stores. It’s often sold in jars or cans. If unavailable, substitute with cooked pearled wheat or farro, simmered until soft and creamy with milk and butter.
Orange Blossom Water: Essential for authentic flavor. Add carefully—it’s potent. Start with 1 tablespoon and taste (if raw eggs aren’t a concern) before increasing.
Resting: The pastiera tastes best the day after baking. Letting it rest allows the citrus, ricotta, and floral notes to meld.
Store at room temperature for 1 day, then refrigerate.
Don’t Overbake: It should be just set, slightly jiggly in the center when you take it out of the oven. Overbaking can cause cracks and a dry texture.
Candied Fruit Choices: Traditional versions use candied citron, orange, or pumpkin. You can swap or skip them, but they add texture and sweetness.