Estimated reading time: 4 minutes
Torta di ricotta: the Italian cheesecake. Bye ragazzi! This is truly one of my favorite cakes. In addition to being super tasty, it is also very easy to make. And then you think ricotta .. in a cake? Yes you can. Ricotta not only goes very well with pastas and main dishes, but also super good in sweet dishes. The whipped egg white and the ricotta make this cake super airy and creamy. In addition, no flour is used, so it is also gluten-free! So let's get started with this Italian cheesecake torta di ricotta.
Italian cheesecake torta di ricotta
You may not know it yet, but ricotta is not actually a real cheese. It is a byproduct of cheese making. It is made from the whey that remains after the curd has been removed from the milk. You can also easily make ricotta yourself with just a few ingredients.
I have written a blog about this before in which I explain how you can do that. If you are curious about that recipe, you can look at the bottom of this blog. There you will see a photo with ricotta on it. If you click on that photo, you will be taken to the recipe.
Below is the full recipe with ingredients. Have fun making the recipe below. Delicious bites!
Italian cheesecake torta di ricotta
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Ingredients:
- 3 eggs
- 200 gram sugar
- 500 gram ricotta cheese
- 2 lemons - unsprayed, zest grated and juice squeezed
- 3 el potato starch
- 1 bag vanilla sugar
- butter
- powdered sugar
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Separate the whites from the egg yolks and keep both.
- Put the egg yolk and sugar in a mixing bowl and beat with a hand mixer until light and airy. Then add the vanilla sugar and the ricotta and continue mixing with the mixer.
- Finally add the potato starch, the grater and the juice of the lemons. (Reserve a little of the lemon juice), mix well and set aside.
- Grab a clean bowl and clean the beaters of the mixer well! Beat the egg whites with a little of the remaining lemon juice (this helps with the whipping). The egg white should become firm and airy!
- Add the egg white to the other bowl with the batter and stir it in gently. It should become one whole, but make sure you keep the lightness of the egg white by stirring carefully.
- Take the spring form. Grease it with butter and cover it with baking paper. The butter ensures that it sticks better. Pour the batter into the spring form and put the whole in the oven for 40-50 minutes at 180 degrees. (Check whether it is done by sticking a skewer in the cake. If it is dry, the cake is ready!)
- Let cool before cutting and then sprinkle with some icing sugar! You can also put it in the fridge for a few hours and eat it cold.
- Delicious bites!
this blog “Italian Cheesecake Torta di Ricotta” is a contribution of Tim from La Cucina Di Tim. We virtually cross with him through Italy and have already visited a lot of beautiful places. And very nice to know: the journey is far from over! In the coming period we will therefore discover many more beautiful Italian classics. A few highlights where we have already stopped:
We made an Italian crema al caffé.
And also homemade ricotta, which is very simple.
Slightly more complicated but worth it are cannoli's!
This is how you make the perfect pasta.
And pesto is an indispensable part of Italian cuisine.
Next stop? Check back soon here on the blog…
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
Italian cheesecake torta di ricotta