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Sicilian Baked Ricotta Cheesecake Recipe – Authentic Italian Easter Dessert

In this post, you’ll discover the authentic Sicilian baked ricotta cheesecake recipe, also known as Crostata di Ricotta—a traditional Easter ricotta pie flavored with cinnamon, vanilla, and orange zest.

Sicilian baked ricotta cheesecake recipe
Sicilian Easter ricotta pie

Sicilian Easter Ricotta Pie – A Taste of Italy

This Sicilian baked ricotta cheesecake is a classic Italian Easter dessert, perfect for celebrating with family. In Italy, Easter breakfast is a grand affair! Alongside the usual cappuccino, cookies, and brioches, Italian families fill the table with:

  • Sweet breads – Colomba from Lombardy, Pan di Ramerino from Tuscany, Fugazza from Venice, and more.
  • Savory breads – Pizza Pasquale from Rome, Perugia’s cheese cake, and Naples’ famous Casatiello, and many more.
  • Boiled eggs, regional cheeses, and meters-long artisanal salami.
  • And of course, a variety of traditional Italian desserts, like this delicious Sicilian ricotta pie.
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Authentic Sicilian Baked Ricotta Cheesecake Recipe

Course Dessert
Cuisine Italian
Servings 6
Author Claudia Rinaldi | Gourmet Project

Ingredients

for the pasta frolla

  • 10.6 oz 0 flour 300 gr
  • 5.3 oz butter 150 gr - fridge-cold
  • 1 tablespoon honey
  • 5.3 oz confectionary sugar 150 gr
  • 3 egg yolks
  • 1 pinch salt
  • 1 vanilla bean

for the filling

  • 21 oz ricotta 600 gr - sheep ricotta if possible
  • 5.6 oz sugar 160 gr
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla essence
  • 1 pinch salt
  • 1 orange zest
  • 2.5 oz chocolate chips 70 gr
  • a few drops of milk
  • 1 egg yolk
  • 1 tablespoon confectionary sugar
  • a 9-inch cake or pie mold

Instructions

Making the pasta frolla

  1. In a stand mixer (low/medium speed, kneading hook attached), mix the butter, sugar, and honey.

  2. Beat the egg yolks and salt in a small cup, then add to the mixer bowl. Mix briefly.

  3. Scrape the vanilla bean and add the seeds. Mix again.

  4. Sift the flour twice and add it to the bowl. Mix just until the dough forms and no longer sticks to your hands.

  5. Cover with plastic wrap and refrigerate for 2 hours.

Preparing the filling

  1. In a large bowl, smooth the ricotta using a wooden spoon.

  2. Mix in the sugar, cinnamon, vanilla extract, salt, chocolate chips, and orange zest.

Assembling and baking

  1. Preheat the oven to 180°C (350°F).

  2. Roll out the dough and cut out a 10-inch disc. (Tip: Rolling it on parchment paper makes transferring easier.)

  3. Cut out ½- to 1-inch strips from the remaining dough.

  4. Place the dough disc into the mold and prick the bottom with a fork.

  5. Pour in the ricotta mixture and spread evenly. Arrange the dough strips over the filling in a lattice pattern.

  6. Brush the surface with a mixture of beaten egg and milk.

  7. Bake for 40 minutes or until golden.

  8. Let cool, then sprinkle with confectioners’ sugar before serving.

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Enjoy your Sicilian Easter ricotta pie—a taste of tradition in every bite!

Claudia