This Italian Orange Ricotta Cheesecake is a timeless nonna-style dessert made with simple ingredients and big flavor.
A thin, crunchy shortcrust base supports a soft, creamy ricotta filling infused with fresh orange juice and zest.
Light, fragrant, and not overly sweet, this is the kind of cheesecake that feels homemade and nostalgic — and once you try it, you’ll understand why there’s no better one.
⏱️ Cooking Times & Servings
Prep Time: 20 minutes
Chilling Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours
Servings: 6–8
DOWNLOAD PDF WITH RECIPE HERE:
📝 Ingredients
For the Shortcrust Base (28–30 cm / 11–12 inch pan)
1 ¾ cups all-purpose flour
½ cup (1 stick) cold unsalted butter, cubed
2 tablespoons fresh orange juice
Zest of 1 orange
For the Filling
¾ cup ricotta (homemade or very soft fresh ricotta), well drained
3 large eggs
1 large orange (zest and juice)
1 cup granulated sugar
¼ cup + 1 tablespoon all-purpose flour
¼ cup mild olive oil (or neutral oil)
Orange extract, to taste (optional)
1 pinch salt
Powdered sugar, for dusting
👩🍳 Instructions
Step 1 – Prepare the Shortcrust
Place the flour in a large bowl and add the cold butter cubes.
Step 2
Add the orange zest. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs. Pour in the orange juice.
Step 3
Work the mixture quickly until crumbly. Do not overmix.
Step 4
Transfer the dough to a springform pan. Press evenly with your fingers to form the base. Refrigerate for 20 minutes.
Step 5 – Make the Filling
In a large bowl, crack the eggs and add the ricotta. Add the zest and juice of the orange.
Step 6
Add the sugar and a pinch of salt. Mix until combined.
Step 7
Add the flour and olive oil. If desired, add a few drops of orange extract. Blend until smooth and creamy.
Step 8 – Bake
Preheat the oven to 390°F (200°C). Pour the filling over the chilled base.
(Optional: lightly dust the surface with flour, small flakes of butter, and powdered sugar for extra flavor.)
Step 9
Bake for 40 minutes, until golden and set. Let cool completely, then dust generously with powdered sugar before slicing.
💡 Nonna’s Tips & Tricks
Drain ricotta very well for the creamiest texture
This cheesecake tastes even better the next day
Blood oranges give a deeper citrus flavor when in season
Serve chilled or at room temperature
🥗 Nutritional Facts (Approx. per Serving)
Calories: 380
Carbohydrates: 42 g
Protein: 9 g
Fat: 20 g
Saturated Fat: 7 g
Sugar: 28 g
ORANGE RICOTTA CHEESECAKE
Notes
Ingredients
For the Shortcrust Base (28–30 cm / 11–12 inch pan)
- 1 ¾ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cubed
- 2 tablespoons fresh orange juice
- Zest of 1 orange
For the Filling
- ¾ cup ricotta (homemade or very soft fresh ricotta), well drained
- 3 large eggs
- 1 large orange (zest and juice)
- 1 cup granulated sugar
- ¼ cup + 1 tablespoon all-purpose flour
- ¼ cup mild olive oil (or neutral oil)
- Orange extract, to taste (optional)
- 1 pinch salt
- Powdered sugar, for dusting
👩🍳 Instructions
Step 1 – Prepare the Shortcrust
Place the flour in a large bowl and add the cold butter cubes.Step 2
Add the orange zest. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs. Pour in the orange juice.Step 3
Work the mixture quickly until crumbly. Do not overmix.Step 4
Transfer the dough to a springform pan. Press evenly with your fingers to form the base. Refrigerate for 20 minutes.Step 5 – Make the Filling
In a large bowl, crack the eggs and add the ricotta. Add the zest and juice of the orange.Step 6
Add the sugar and a pinch of salt. Mix until combined.Step 7
Add the flour and olive oil. If desired, add a few drops of orange extract. Blend until smooth and creamy.Step 8 – Bake
Preheat the oven to 390°F (200°C). Pour the filling over the chilled base.(Optional: lightly dust the surface with flour, small flakes of butter, and powdered sugar for extra flavor.)
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