The Silver Spoon’s Torta di Ricotta (Ricotta Cake)

Not your typical cheesecake.

This is a recipe I love because it’s easy, delicious, and not a typical cheesecake.  It’s light, and is lovely with any kind of fruit or lemon sauce, or just plain.  I’ve substituted orange zest for lemon zest with similarly delicious results.

I got the recipe from The Silver Spoon, an Italian cookbook that some have called Italy’s Joy of Cooking.  I like the cookbook, but I hate the fact that they rarely give sizes for pans, which can make baking a bit more challenging.  However, I’ve done enough experimentation that I can do this easily now and get consistent results.

Easy peasy to mix, boring in the pan


  • 9-inch springform pan
  • cooking spray
  • stand mixer or large mixing bowl and whisk
  • dry measuring cups
  • measuring spoons
  • liquid measuring cup
  • fine grater
  • silicon or rubber spatula


  • 2.25 cups all-purpose flour, plus more for dusting
  • 4 eggs
  • scant 0.5 cup soft brown sugar
  • 2 cups ricotta cheese (whole-milk ricotta is best)
  • grated rind (zest) of 1 lemon
  • 5 Tablespoons olive oil
  • 0.75 cups milk
  • 1 Tablespoon baking powder


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour the springform pan using the cooking spray and a little flour.  Tap out any excess.
  3. Sift together the flour and baking powder.
  4. Whisk together the eggs and sugar in the mixing bowl until pale and fluffy.
  5. Stir in the ricotta, lemon zest, oil, and milk.
  6. Add the flour and baking powder mixture, and mix well.
  7. Pour into the prepared pan, scraping down the bowl with the rubber spatula.
  8. Bake for about 50-55 minutes, until golden brown.  Let cool on a wire rack, then turn out onto a plate.
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2 Responses to The Silver Spoon’s Torta di Ricotta (Ricotta Cake)

  1. Tiffany says:

    This sounds amazing! Will definitely be trying thud!

  2. Tiffany says:

    Darn auto correct 🙂
    Will be trying “this”

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