Last Updated on October 17, 2021 by
The authentic Sicilian ricotta cheesecake is definitely one of my favorites! In this post, I am about to give you the ultimate and totally homemade recipe to enjoy with your loved ones anytime.
Starting by saying that the type of cheesecake we’re about to talk about is delicious and quite different from the most common ones. Keep reading to know the reasons and to get the tasty recipe we brought for you.
Sicilian Cheesecake
Also known as Sicilian Cannolo Cheesecake. Is a dessert that is being depopulated from Italian tables lately. Its preparation is almost similar to pistachio cheesecake or ordinary Nutella, although here the real protagonist is the ricotta cheese.
In ancient Greece, the primitive form of cheesecake was made with a soft cheese called mizithra, mixed with honey and fruits, baked or unbaked. However, later it was replaced by ricotta.
This cheesecake was prepared for special occasions or as an offering to the gods. Nowadays, this cheesecake is also made for special events, and thanks to globalization, this recipe is available for us to make it anywhere!
Here you have this wonderful and full of history recipe.
Authentic Sicilian Ricotta Cheesecake Recipe
Let me tell you that with this easy and decadent cheesecake recipe, the surprise effect is assured, but also its gluttony. It will seem to eat Sicily with every bite. Taste to believe!
Ingredients
For the base:
- 250g of cannoli shells -made crumbs-
- 125g of butter
For the filling
- 500g of ricotta cheese – whole milk
- 2 eggs – at room temperature
- 4 tbsp salted butter
- 1/2 tbsp of baking powder
- 1 lemon or orange zest
- 1 vanilla rod – the seeds – or 1/2 tbsp of vanilla extract
- 2 1/2 tbsp of coconut flour
- 3/4 cups of sugar
- powdered sugar to garnish – optional
- chopped pistachios to garnish – optional
- whipped cream – optional
For an optional topping
- 1 or 2 cannoli shells -crushed-
- 20g of pistachios -chopped-
Step-by-Step
Make your base
Step #1: Making your cannoli base
First, melt the butter. Meanwhile, put the cannolis in a food processor and make them crumbs. Then mix these two ingredients until they form an earthy paste.
Step #2: Store your base
Store the mixture in a springform pan already lined with parchment paper. Next, press with a mold or flat glass until compacted. Refrigerate your base for about ten minutes.
Make your filling
Step #1: Drain your ricotta
Do this within 2 hours in advance. Place the ricotta cheese in a cheesecloth-lined strainer over a bowl, allow it to drain in the refrigerator. Don’t forget to cover it with plastic film.
Step #2: Preheat the oven
Once your ricotta has drained, preheat the oven to 350 degrees Fahrenheit.
Step #3: Mix, mix, mix
In your mixer bowl, pour the eggs and sugar, beat them well. Add the melted butter, the lemon zest, and the vanilla seeds -or extract-. Remove from the mixer and add the coconut flour and the baking powder using a spatula. Once these are all mixed well, add the ricotta cheese and gently incorporate.
Step #4: Pour your mixture
Remove cheesecake’s base from the fridge, pour your cheesecake mixture.
Step #5: Bake
Bake your cheesecake for about 1 hour and 20 minutes.
Step #6: Cool it down
Allow your cheesecake to cool down completely at room temperature before unfolding from the springform pan.
Step #7: Garnish
Once the cheesecake has been cool, proceed to decorate the surface with whipped cream, crushed cannoli, and chopped pistachios. But, please feel free to decorate it however you want to, this is just an idea that goes perfect with this type of cheesecake.
Step #8: Enjoy!
Cut a slice and enjoy with your favorite cup of coffee, reading a book, with your family, or friends.
Print the Recipe!
Final Words
Ricotta cheesecakes will always be a thank you to the universe!
Take a look at the history of ricotta cheese here.
Read more about Can you Freeze Store Bought Cheesecake?
Authentic Sicilian Ricotta Cheesecake
Ingredients
Fo the base
- 250 g cannoli shells made crumbs
- 125 g butter
For the filling
- 500 g ricotta cheese whole milk
- 2 eggs at room temperature
- 4 tbsp salted butter
- 1/2 tbsp baking powder
- 1 lemon or orange zest
- 1 vanilla stick the seeds - or 1/2 tbsp of vanilla extract
- 2 1/2 tbsp coconut flour
- 3/4 cups sugar
- powdered sugar to garnish optional
- chopped pistachios to garnish optional
- whipped cream optional
For the topping
- 1 or 2 cannoli shells crushed
- 20 g pistachios chopped
Instructions
Make the base
- First, melt the butter. Meanwhile, put the cannolis in a food processor and make them crumbs. Then mix these two ingredients until they form an earthy paste.
- Store the mixture in a springform pan already lined with parchment paper. Next, press with a mold or flat glass until compacted. Refrigerate your base for about ten minutes.
Make your filling
- Do this within 2 hours in advance. Place the ricotta cheese in a cheesecloth-lined strainer over a bowl, allow it to drain in the refrigerator. Don't forget to cover it with plastic film.
- Once your ricotta has drained, preheat the oven to 350 degrees Fahrenheit.
- In your mixer bowl, pour the eggs and sugar, beat them well. Add the melted butter, the lemon zest, and the vanilla seeds -or extract-. Remove from the mixer and add the coconut flour and the baking powder using a spatula. Once these are all mixed well, add the ricotta cheese and gently incorporate.
- Remove cheesecake's base from the fridge, pour your cheesecake mixture.
- Bake your cheesecake for about 1 hour and 20 minutes.
- Allow your cheesecake to cool down completely at room temperature before unfolding from the springform pan.
- Once the cheesecake has been cool, proceed to decorate the surface with whipped cream, crushed cannoli, and chopped pistachios. But, please feel free to decorate it however you want to, this is just an idea that goes perfect with this type of cheesecake.
- Cut a slice and enjoy with your favorite cup of coffee, reading a book, with your family, or friends.
Notes
Griselda is an experienced pastry chef and baker with a passion for creating delicious desserts. She has been cooking and baking for over ten years and loves the creative process of creating something special for her friends, family, and customers. Griselda has a special talent for creating beautiful and tasty desserts like cakes, pies, and cookies. She is experienced in a variety of baking techniques and loves to experiment with new flavors and textures. When Griselda isn‘t in the kitchen, she loves to spend time with her friends, family, and her two cats.