Crostata di Ricotta

Italian Cheesecake

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

The success of this cheesecake depends on a few important factors. First, the ricotta cheese must be fresh and creamy, and, if you’re using cream cheese, it must be fresh and not stabilized with gelatin. Second, you must use a light hand folding in the egg whites. And finally, please do not refrigerate the cake or it will lose its delicate and creamy texture forever. Any leftover cake may be stored overnight at room temperature. I prefer to serve this cake warm.