Italian Ricotta Cheesecake with Sultanas

Italian Ricotta Cheesecake with Sultanas

By 03/06/2013

Let me give you one of those classic Italian cakes which never goes out of fashion.

I have always loved my ricotta tart which is, let's say, the Italian version of a cheese cake. With plenty of flavour, this is a filling and satisfying tart. I had it in the garden today with my guests with a good cup of espresso.

I have been enjoying going to visit small Italian artisan producers and farmers which produce good quality food, not mass produced. I am a strong believer in supporting small businesses and good quality food as after all, we are what we eat.

  • Prep Time : 45 minutes
  • Cook Time : 60 min +10 min for the custard minutes



Make the pastry by putting the flour in a heap on your work surface.Β  Make a hole in the middle and add the egg, vanilla essence and sugar

putting ingredients together

Add the cold diced butter and with a fork mix it in well with the other ingredients. Then working with your hands combine the ingredients well together and make them into a ball

making the pastry

With your hands (or with the help of a rolling pin if you prefer) lay the dough in a greased circular mold.Β  Whilst you prepare the filling put it in the fridge

baking tray with pastry

Make the custard by bringing the milk to the boil with the vanilla pod (split and scrape its seeds into the milk first).
Whisk the yolks with half of the sugar until pale and creamy. Add the flour and stir well in

whisking the yolks

Slowly add the hot milk ( take the vanilla pod out first) always stirring and then bring the mixture slowly to the boil.

Keep stirring all the time and let it boil for 5 minutes until it has thicken


Let the custard cool down then in a large bowl add the ricotta, the sultanas, the lemon zest and juice and a dash of liquor.

Beat the egg whites with the leftover sugar until firm

whisking the egg whites

Gently stir them in with the mixture


Pour the mixture onto the pastry

Italian ricotta cheesecake

Cook on the lower rack of the oven at 190C for about 60 minutes. The tart should have a nice golden look. If it overflows during cooking turn the temperature down to 170C.

Italian ricotta cheesecake recipe

Italian ricotta cheesecake recipe


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15 Responses to Italian Ricotta Cheesecake with Sultanas

  1. Catherine

    Dear Alida, A beautiful pie. Blessings dear. Catherine

  2. Nora

    Alida, my mouth waters at the view of your ricotta cheesecake. It must be delicious!

    • Alida

      Thank you Nora. I must say it is a bit of work but it is all worth it!

  3. gloria

    Look amazing Alida, we love ricotta and he have something similar and we called Riocotta Kuchen, but your look georgeous!!

    • Alida

      Thank you Gloria!

  4. la cucina di Molly

    Bella iniziativa quella di importare e distribuire i prodotti genuini della nostra terra, complimenti! Deliziosa la tua crostata di ricotta, quanto mi piacerebbe assaggiarla! Un bacione!

  5. Choclette

    Oh Alida, that sounds really exciting. Good luck with your online business. I am all for supporting small businesses, not only do they need the support, but the quality of produce is usually so so much better.

    I won’t use the large supermarket just out of town, where they probably do stock ricotta, but I’ve not managed to find it at the co-op and other shops in town. Your tart sounds so good though, I must try harder πŸ˜‰

    • Alida

      Thank you Choclette. I feel honoured to get a nice compliment like that from you as you are such a good baker! πŸ™‚

  6. Ozlem's Turkish Table

    Gorgeous tart Alida, haven’t tried ricotta with raisins, sounds like a delicious combo. Also, many congratulations on your exciting venture – foods, items sourced right from your homeland, from artisinal producers sound amazing – well done you πŸ™‚

    • Alida

      Thanks Ozlem. It is really exciting especially when you do what you love most: food!!

  7. Phil in the Kitchen

    That sounds delicious. I wish you all the best with the on line business.

  8. Javelin Warrior

    This tart sounds amazing, Alida, and it really does look a little like cheesecake! I also think it’s fun and exciting that you’re starting to sell products you source and love on your blog – very cool.

    • Alida

      Thanks Mark. I really enjoyed this cake :))

  9. unikorna

    Beautiful and cruel :(((. I’ve never tried making pastry dough myself, that’s very ambitious, I’ve heard it’s really hard. Congrats, you are an amazing chef :).

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