Gattò di Ricotta

Sicilian Ricotta Cheesecake

Preparation info

  • Makes

    10 to 12

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

Typically Sicilian, this ricotta cake is similar in style to an American cheesecake but much lighter. Italian ricotta is much more firm and less watery than the typical American ricotta. If you live near a store that sells freshly made ricotta in perforated containers, use it and the result will be more creamy.

Note that the instructions call for stirring rather than beating the ingredients together: beating the batter will incorporate air, which will cause the gattò to rise