Concetta Di Palo's Ricotta Cheesecake

Concetta Di Palo's Ricotta Cheesecake

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I made this cheesecake for Easter dinner--using fresh ricotta from Di Palo's.  Reviews were rave. The flavor is not too sweet or rich, but simply delicious.  I only have a 6" spring form pan, so I halved my recipe.  

Makes 1 9" cake

  • Butter for greasing the pan
  • 2 cups sugar, divided use
  • 1/2 cup crushed zwieback cookies or graham crackers, plus extra for garnish*
  • 3 pounds good quality, fresh, whole cow's milk ricotta
  • 6 eggs
  • 1 teaspoon vanilla
  • 4 teaspoons orange blossom water (don't use too much)
  • 3/4 cup of heavy cream
  1. Preheat oven to 350 degrees and butter a 9-inch springform pan. 
  2. In a small bowl, mix 1/2 cup of the sugar with the cookies, and then evenly coat the bottom and sides of the buttered pan with the mixture. 
  3. In a large bowl, beat the remaining sugar and the ricotta, eggs, vanilla, orange blossom water, and cream together until very smooth. 
  4. Pour mixture into springform pan.  To prevent cheesecake from cracking, place into a larger pan or ovenproof dish and fill it halfway up the side with water. 
  5. Bake for about one hour or util a toothpick comes clean when inserted in the middle of the cake.  Remove from the water bath and let the cheesecake cool on a baking rack before removing sides of spring form pan and serving. 


*Zwieback cookies may be tough to find.  I used Le Dorate a biscottate made by Mulino Bianco (Barilla). 

About Lori Theisen

Lori Theisen is a co-founder and managing editor of The Literary Cafe. A journalism major before she got swept up into the world of corporate marketing, she always wanted to indulge her passion of books, culture and food.