Why does the ricotta need to be drained3/4

Draining removes extra moisture so the filling sets cleanly and slices neatly. If the ricotta looks wet, let it sit in a fine mesh sieve before mixing.

How do I know the cheesecake is done3/4

The edges should look set and the center should still have a gentle jiggle. It will continue to firm as it cools and chills.

Can I make this cheesecake ahead3/4

Yes. This cheesecake is best after at least 4 hours in the refrigerator, so making it a day ahead works well.

Can I use a regular cake pan instead of a springform pan3/4

Yes, but line it with parchment with overhang so you can lift the chilled cheesecake out carefully. A springform pan is easier for clean sides.

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Classic Italian Ricotta and Orange Zest Cheesecake with Almond Crust

Name: Classic Italian Ricotta and Orange Zest Cheesecake with Almond Crust
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 ½ cups almond flour (for crust); 2 tablespoons granulated sugar (for crust); 5 tablespoons unsalted butter, melted (for crust); 15 ounces ricotta cheese, well drained; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1 tablespoon freshly grated orange zest (about 1 medium orange); 2 tablespoons freshly squeezed orange juice; 1 teaspoon lemon juice; 2 tablespoons all-purpose flour

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished May 10, 2026 · Updated Jun 27, 2026

Italian 65 mins classiceasybeginner-friendlyfrostingfruitlow-fatone-bowl

This beginner-friendly Italian ricotta cheesecake has a lightly sweet almond crust, creamy citrus filling, and fresh orange aroma. The recipe focuses on draining ricotta, gently mixing the filling, and cooling the cheesecake slowly for a smooth set.

Classic Italian Ricotta and Orange Zest Cheesecake with Almond Crust

Prep 15 min

Cook 50 min

Total 65 min

Servings 8

Difficulty easy

Cuisine Italian

Ingredients

Servings 8

1 ½ cups almond flour (for crust)
2 tablespoons granulated sugar (for crust)
5 tablespoons unsalted butter, melted (for crust)
15 ounces ricotta cheese, well drained
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon freshly grated orange zest (about 1 medium orange)
2 tablespoons freshly squeezed orange juice
1 teaspoon lemon juice
2 tablespoons all-purpose flour

ingredients image for BeginnerBakes Classic Italian Ricotta and Orange Zest Cheesecake with Almond Crust

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan or line it with parchment paper.
Make the crust: In a medium bowl, combine almond flour, 2 tablespoons sugar, and melted butter until the mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Remove from oven and set aside.
In a large mixing bowl (this is your one-bowl!), beat the ricotta cheese and ¾ cup sugar with a hand mixer or whisk until smooth and creamy, about 2 minutes.
Add eggs one at a time, mixing well after each. Stir in vanilla extract, orange zest, orange juice, and lemon juice until fully combined.
Sprinkle the flour over the mixture and gently fold it in with a spatula until no flour streaks remain. This helps the cheesecake set.
Pour the ricotta batter over the warm crust and smooth the top with a spatula.
Bake for 45-50 minutes in the preheated oven. The edges should be set and the center slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
Remove the cheesecake and cool completely at room temperature. Refrigerate for at least 4 hours or overnight to fully set.
Before serving, optionally garnish with extra orange zest or a light dusting of powdered sugar.

assembly process image for BeginnerBakes Classic Italian Ricotta and Orange Zest Cheesecake with Almond Crust

Tips

Equipment Needed

Use a 9-inch springform pan, parchment paper, a medium bowl for the crust, a large bowl for the filling, and a spatula for smoothing. A hand mixer makes the ricotta filling smoother, while a zester gives the brightest orange flavor.

Ingredient Prep Notes

Drain the ricotta before mixing so the cheesecake sets creamy instead of watery. Zest the orange before juicing it, and fold in the flour gently so the filling stays light.

Oven Note

Preheat to 350 degrees F (175 degrees C) and bake the almond crust first until lightly golden. After the cheesecake bake, turn off the oven and cool it inside with the door slightly open for 1 hour to reduce cracking.

Easy Upgrade Ideas

Top chilled slices with fresh berries, toasted sliced almonds, or a dusting of powdered sugar. For extra citrus shine, brush the cooled cheesecake with a thin orange juice glaze before serving.

Frequently Asked Questions

Why does the ricotta need to be drained3/4: Draining removes extra moisture so the filling sets cleanly and slices neatly. If the ricotta looks wet, let it sit in a fine mesh sieve before mixing.
How do I know the cheesecake is done3/4: The edges should look set and the center should still have a gentle jiggle. It will continue to firm as it cools and chills.
Can I make this cheesecake ahead3/4: Yes. This cheesecake is best after at least 4 hours in the refrigerator, so making it a day ahead works well.
Can I use a regular cake pan instead of a springform pan3/4: Yes, but line it with parchment with overhang so you can lift the chilled cheesecake out carefully. A springform pan is easier for clean sides.

Ingredient Replacements

For a nut-free crust, replace almond flour with finely crushed vanilla cookies or graham crackers and keep the melted butter amount the same. If ricotta is very wet, drained cottage cheese blended smooth can work, but drain it first so the filling does not turn loose.

A gluten-free flour blend or cornstarch can replace the small amount of all-purpose flour in the filling. Lemon zest and lemon juice can stand in for orange if you want a brighter, tangier cheesecake.

Storage and Reheating

Store cooled cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until serving so the ricotta filling stays firm and cleanly sliceable.

Freeze individual slices for up to 2 months, wrapped tightly and placed in a freezer-safe container. Thaw overnight in the refrigerator and serve chilled; do not reheat cheesecake.

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Classic Italian Ricotta and Orange Zest Cheesecake with Almond Crust

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