My mom’s side of my family is Italian-American and for my whole life, we have enjoyed this Ricotta Pie as part of our Easter food. In my family, we eat it for breakfast alongside fruit, hard-cooked eggs, breakfast meats like sausage or bacon, and other sweet breakfast breads (like Yogurt Cake), though it’s also traditionally served as an Italian dessert. I love that this cheesecake is so simple to make—you just stir the ingredients together in a bowl and pour it into an unbaked pie crust shell and bake—no need for an electric mixer or food processor. And the flavors really can’t be beat. There is a burst of freshness from the lemon and orange rind, plus more flavor from cinnamon. The pie has a texture that is similar to cheesecake. You can bake the pie ahead of time and stash it in the fridge until you’re ready to enjoy it. We love it on its own, but you can also serve it topped with sliced strawberries or fresh raspberries. We consider this to be our Italian Easter Pie, though other families enjoy it for Christmas and Thanksgiving, too. (You may also like my Ricotta Meatballs, Easter breakfast ideas, Butternut Squash Pie, and my Berry Breakfast Cake as other yummy ideas.)
Ingredients You Need
Here’s a look at what you need to make this simple ricotta cheesecake so you know what to have on hand and pick up from the store. Sign up for our email updates to get tips and ideas sent to your inbox.
Ricotta cheese: I usually make this pie with whole-milk ricotta cheese, which is a soft Italian cheese sold in the supermarket near the cottage cheese and sour cream. You can also use part-skim if you prefer. Eggs: Large eggs help the cheesecake bind and hold together and add richness and color to the finished pie. Honey: I love the flavor that sweetening the pie with honey adds to the mixture, though you can also use granulated sugar if you prefer. Vanilla extract: A touch of vanilla adds flavor to the cheesecake and you can use pure or artificial vanilla according to your preference. Freshly grated orange rind and lemon rind: Freshly grated citrus rind adds fresh flavor to the ricotta cheesecake that is the hallmark of this recipe. This addition is essential to making sure the pie is flavorful and delicious. Cinnamon: My family always adds a little cinnamon to the pie batter and also dusts a little across the top of the pie. It adds flavor and looks pretty! Pie crust: To make this super simple, you can use a premade unbaked pie dough from the store or you can use my Homemade Whole Wheat Pie Crust. Both work similar as the pastry options. (I have only ever made this with one crust on the bottom of the pie, which is super easy, though you may see other recipes call for a lattice pie crust on top.)
Step-by-Step Instructions
Below is an overview of the process so you know what to expect from making this Italian ricotta pie recipe. Scroll down to the end of the post for the full information, including the amounts and timing.
How to Store
Let the pie cool fully on a wire rack. Then cover with plastic wrap (or place in a pie container) and store in the refrigerator for up to 5 days. The pie is best served chilled (or at least not warm) so you can make it ahead of time and bring it right to the table from the fridge. Be sure to let the pie cool completely before covering and storing or it may continue to cook. It is common for little beads of moisture to sometimes form while the pie is in the refrigerator. That is not a problem. Simply dab the top of the pie with a paper towel to absorb it and carry on.
Best Tips for Success
When grating the fresh citrus peel, try to avoid getting too much of the white part because it can be bitter. Just do a few strokes with the microplane as you move your way around the orange and lemon. Plan to make them at least 2 hours before you want to serve them so they have time to fully cool. You can do this batter in a 9-inch graham cracker crust. The baking time will be closer to 1 hour.
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