Sicilian Cheeseseak Recipe – Classic & Easy

If you love a light, creamy dessert that isn’t too sweet, Sicilian cheesecake is the answer. It uses ricotta instead of heavy cream cheese, so the texture stays fluffy and a little tangy. A splash of lemon zest gives it that fresh zing you expect from Italian sweets. Below you’ll find everything you need to bake a true‑to‑style version, plus a couple of quick tweaks for extra flavor.

What makes Sicilian cheesecake special?

First, the base. Most recipes call for a simple shortcrust or graham‑cracker crust, pressed into the pan and baked briefly. The crust stays firm enough to hold the filling but doesn’t dominate the taste. The star of the show is the ricotta – it’s lighter than cream cheese and absorbs lemon, orange, or vanilla easily. Because ricotta has a higher moisture content, you don’t need a water bath; a regular oven works fine.

Second, the flavor balance. Traditional versions add just enough sugar to let the natural sweetness of the ricotta shine. A handful of lemon zest and a tablespoon of juice keep the palate bright. Some bakers toss in a pinch of cinnamon or a splash of almond liqueur for a subtle depth, but the basics work great on their own.

Step‑by‑step guide

1. Gather the ingredients. You’ll need 500 g fresh ricotta, 150 g powdered sugar, 3 large eggs, 1 teaspoon vanilla extract, 1 lemon (zest and juice), 200 g digestive biscuits, 80 g melted butter, and a pinch of salt.

2. Prepare the crust. Crush the biscuits into fine crumbs (a food processor works fast). Mix the crumbs with the melted butter until they look like wet sand. Press the mixture into the bottom of a 20‑cm springform pan. Bake at 180 °C for 8‑10 minutes, then let it cool while you make the filling.

3. Blend the filling. In a large bowl, whisk the ricotta until smooth. Add the powdered sugar, then the eggs one at a time, mixing gently after each addition. Stir in vanilla, lemon zest, lemon juice, and a pinch of salt. Avoid over‑mixing; you want a silky texture, not a fluffy batter.

4. Assemble and bake. Pour the filling over the cooled crust, smoothing the top with a spatula. Bake at 160 °C for 45‑55 minutes. The center should be slightly wobbly – it will firm up as it cools.

5. Cool and chill. Turn off the oven, crack the door, and let the cheesecake sit for 15 minutes. Then move it to a wire rack and cool completely. Refrigerate for at least 4 hours, preferably overnight, before removing the springform.

When you’re ready to serve, dust the top with a little extra powdered sugar or drizzle a thin lemon glaze. Fresh berries or a spoonful of fruit compote also add a pop of color.

Optional twists: swap half the ricotta for mascarpone for an extra rich mouthfeel, or fold in a handful of crushed pistachios for crunch. For a chocolate version, melt 50 g dark chocolate and stir it into the batter before baking.

That’s it – a straightforward recipe that captures the authentic taste of Sicily without any fancy equipment. Keep the basics handy, experiment with simple add‑ins, and you’ll have a dessert that fits any occasion, from casual brunches to elegant dinner parties.