This authentic Sicilian ricotta cheesecake recipe is a traditional Italian dessert that is easy to prepare and makes a perfect addition to any dinner party.

If you never tried Italian Sicilian cheesecake with ricotta cheesecake now is your chance. The filling for this cheesecake is absolutely amazing.

This quintessential Italian dessert has a soft and creamy texture, the cheesecake filling is sweet with a nutty citrusy orange flavor combined with rum-infused raisins and candied fruit. Simply one of my favorite best Italian desserts.

Making this Sicilian ricotta cheesecake requires 4 simple steps, please follow them in order to ensure your ricotta cheesecake turns out perfect.

Soak the fruit.
Make and bake the cheesecake pastry base.

Prepare the cheesecake filling and bake it.
Decorate the top of the ricotta cheesecake.

One more thing before you begin making this authentic Sicilian dessert, the recipe is versatile, if you want to make the ricotta cheesecake without raisins and rum, almonds, and candied fruit, just omit them from the recipe. I suggest you keep at least the shredded orange peel, the orange flavor really brings this cheesecake to life.

Let’s make this Italian Sicilian ricotta cheesecake recipe!

Ingredients For Sicilian Ricotta Cheesecake Base

1/3 cup butter, softened

2 tablespoons sugar
3/4 cup all purpose flour
1/8 teaspoon salt

Ingredients For Ricotta Cheesecake Filling

700 grams ricotta cheese, drained
3 eggs
1/4 cup mixed candied fruit, finely chopped (optional)

1/4 cup raisins (optional)
1/3 cup rum (optional)
2 tablespoons finely chopped blanched almonds (optional)

1 teaspoon shredded orange peel
1 teaspoon vanilla extract
1/2 cup sugar

1/4 teaspoon salt
3 tablespoons all-purpose flour
1/4 cup icing sugar, for decorating

How To Make Sicilian Ricotta Cheesecake?

Pour rum over the quarter cup of mixed fruit and the quarter cup of raisins and allow it to stand for one hour.
Prepare the base: Preheat oven to 250 degrees Celcius/ 475 degrees Fahrenheit.
Mix together the flour, butter, sugar, and salt until well combined.

Press the cheesecake pastry mixture into the bottom of an ungreased 9-inch springform cheesecake pan.
Bake for 5 minutes then remove from oven and allow to cool at room temperature.
Prepare the filling: Reduce oven temperature to 180 degrees Celcius/ 350 degrees Fahrenheit.

Add the drained ricotta cheese, sugar, flour, salt, eggs, orange rind, and vanilla extract and beat using a hand mixer until the mixture is creamy and has no cheese or flour lumps, about 5 minutes on medium-high speed.
Beat in the rum-soaked fruit, as well as the blanched almonds.
Pour the entire ricotta mixture into the pastry base.

Bake for approximately 1 hour and 30 minutes or until the top is rich golden brown. The cheesecake center should be set.
Remove from oven, allow to cool in pan for 20 minutes, then refrigerate for at least 10-12 hours.
Optional Topping: Decorate the top of the cake with icing sugar.

Enjoy!