Torta di Ricotta e Limone (Italian Ricotta Cheesecake)
A light, lemony Italian ricotta cake with no base at all, so it is naturally gluten free. Lovely with coffee.
- Time1 hr 20 plus cooling
- LevelEasy
- Costabout £0.62 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Butter a 23 cm springform tin and dust it with the spare sugar.
- 2
In a large bowl, beat the ricotta, mascarpone, sugar and egg yolks until smooth. Stir in the cornflour, lemon zest, lemon juice and vanilla.
- 3
In a clean bowl, whisk the egg whites to soft peaks. Fold them into the ricotta mixture in three goes, keeping as much air in as you can.
- 4
Pour into the tin and level the top. Bake for 50 to 55 minutes, until golden with a slight wobble in the centre.
52 min 30 s - 5
Turn the oven off, prop the door open and leave the cake inside for 30 minutes so it does not sink.
30 min - 6
Cool fully in the tin, then chill for at least 2 hours. Serve cold with berries or a spoon of lemon curd.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.