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Ricotta Cheesecake


Butter and sugar for coating pan

3/4 cup sugar (superfine if you have it)

1.5 pounds Caputo Green Label Ricotta Cheese

6 large eggs, separated

1/4 cup flour

1/4 teaspoon salt

16 ounces Mascarpone

Almond syrup


Preheat oven to 375˚F. Butter and sugar a 9"

springform pan. Whisk together ricotta, egg

yolks, flour, and 6 tablespoons of sugar. In a

separate bowl, whisk egg whites gradually,

adding sugar until whites are medium stiff. Fold

1/3 " of the egg whites into the Ricotta mixture

until just combined. Fold in the rest of the egg

whites. Bake for 50-60 minutes, or until the top

is golden brown and the cake has a slight jiggle.

Cool cake. Mix mascarpone and almond syrup

to taste until frosting is desired consistency. Top

cake once cooled.


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