Ricotta Cheesecake Recipe | PBS Food


Prep time: 20 Minutes

Total time: 1 Hour, 30 Minutes

Yield: Serves 10



  • Unsalted butter softened for pan
  • Plain dried breadcrumbs for pan
  • 1 cup golden raisins
  • 1/3 cup all-purpose flour
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 orange
  • 2 containers (15 ounces each) ricotta cheese preferably whole-milk (3 1/3 cups)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 6 large eggs
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350° . Butter a 9-inch springform pan, and dust with breadcrumbs, tapping out excess. In a small bowl, stir together raisins, flour, and zests; set aside.
  2. With an electric mixer, beat ricotta, sugar, and salt until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla. With mixer on low speed, add flour mixture, and beat just until smooth (don't overmix).
  3. Pour mixture into prepared pan; place on a rimmed baking sheet. Bake until cake is browned and jiggles only slightly when shaken, 60 to 70 minutes. Cool completely in pan; unmold to serve. Serve chilled or at room temperature.

Nutrition Info

Per serving: 350 calories; 15 grams fat; 14.6 grams protein; 40.6 grams carbohydrates; 1 grams fiber
Presented by:
Produced by: