Sicilian Cheesecake

Sicilian Cheesecake

4 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    6 h 30 m
ZOOEYGLASS
Recipe by  ZOOEYGLASS

“Wonderfully soft and delicious cheesecake that uses ricotta cheese instead of cream cheese. Very, very easy to make!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

Directions

  1. In a small bowl, mix together the crushed cookies and butter. Press into the bottom of a 9 inch springform pan. Refrigerate while you prepare the filling.
  2. In a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar, and vanilla until light and fluffy using an electric mixer. Stir in candied peel and 2 ounces of grated chocolate by hand. Spoon the filling over the chilled crust, and smooth out the top surface. Refrigerate for 6 hours, or overnight.
  3. Just before serving, whip cream with 1 tablespoon of confectioners' sugar until stiff in a small bowl using an electric mixer. Run a knife around the outside edge of the cake, and remove the sides of the pan. Spread the whipped cream over the top of the cake, and sprinkle with remaining grated chocolate. Serve immediately.

Share It

Reviews (4)

Rate This Recipe
exnyker
20

exnyker

Followed recipe to the letter - and when springform pan (sides) were removed, cheesecake did not retain shape... It literally started to slowly spill out onto the counter. Needless to say, this recipe was a disaster - and I sure won't use this one again. Seriously - what's supposed to hold it together? It's not baked, so there's no eggs... yet there's no gelatin to keep it firm... Ricotta cheese isn't firm enough to hold a shape - and yet there's nothing in the recipe to help it along... Very odd.

JenSumpter
9

JenSumpter

this was so good it's just wrong!!! i couldn't believe the difference that using ricotta instead of cream cheese would make! yummy, foolproof recipe that i will definitely use again!

Kymbur
6

Kymbur

I must have done something wrong, the only thing I changed was using a store-bought crust instead of making my own, and I didn't put the whipped cream on top. It came out grainy and the crust got soggy by the time it set, because the cheese separated after it was mixed... It tasted pretty good, but the texture was pretty bad. I'll try it again and see what's up, though.

More Reviews

Similar Recipes

The Best Unbaked Cherry Cheesecake Ever
(231)

The Best Unbaked Cherry Cheesecake Ever

Sicilian Ricotta Cheesecake
(114)

Sicilian Ricotta Cheesecake

Best Cheesecake on Earth
(60)

Best Cheesecake on Earth

Italian Ricotta Cheesecake
(21)

Italian Ricotta Cheesecake

Ancient Roman Cheesecake (Savillum)
(13)

Ancient Roman Cheesecake (Savillum)

Italian Cheesecake
(10)

Italian Cheesecake

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 367 cal
  • 18%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 39.3 g
  • 13%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

The Best Unbaked Cherry Cheesecake Ever

>

next recipe:

Best Cheesecake on Earth