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Catholic Recipe: Torta di Ricotta (Italian Easter Cheese Cake)


  • 1/2 cup butter
  • 1 3/4 cups sugar, divided
  • 12 eggs, divided
  • 1/4 teaspoon vanilla
  • 2 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt, divided
  • 2 pounds ricotta cheese
  • 2/3 cup diced citron
  • 2 4-ounce bars milk chocolate, coarsely grated


Yield: 2 cakes

Prep Time: 1 hour

Difficulty: • • •

Cost: $$$$

For Ages:15+

Origin: Italy


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Beat butter until creamy in large bowl of mixer at medium speed. Add 1/4 cup sugar; blend. Add 2 eggs, vanilla; mix well. Sift together flour, baking powder, 1/4 teaspoon salt. Combine with butter mixture mixing at low speed.

Divide pastry into 3 parts. Roll out 1 part pastry on floured wax paper to 11-inch circle; invert into 8-inch layer cake pan. Peel off paper. Press pastry to bottom and up along sides of pan so it extends 1/4 inch above edge to make low fluted edge on rim of pan. Roll out 2nd part pastry as above and put into second 8-inch layer pan. Roll out 3rd part pastry; cut in 12 strips 1/4 inch wide. Refrigerate overnight.

Mix cheese, 1 1/2 cups sugar, 1/2 teaspoon salt, remaining eggs. Add citron, grated chocolate. Pour into pastry-lined pans. Crisscross 6 pastry strips over top of each. Bake 45-50 minutes at 350┬░. Cool. Refrigerate until served.

Yield, 2 cakes

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965