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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.