Benvenuti a mia cucina! Mi piace dolci! (Welcome to my kitchen! I like sweets!)
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I’ve been on a mission lately to increase my skills and repertoire of gluten-free cakes and desserts. I love cheesecakes and their rich creamy fillings. I also adore Italian food. It’s one of my cooking specialties. Italian ricotta cheesecake is moist and creamy without being over powering, overly sweet or heavy.
While reading Lidia Bastianich’s cookbook Lidia’s Italy, I found this delicious recipe for Torta di Mandorle e Ricotta (Orange and almond ricotta cheesecake). This dessert sounded divine and I wondered how it would fair with a gluten-free ginger snap cookie base. I’ve used this base before in making pumpkin cheesecake pie and was successful. You never know until you try, so off to the kitchen I went to experiment.
I’m happy to say, it worked quite well. The ginger, orange and almond flavors were a very nice combination in every bite. You can also substitute regular ginger snap cookies as well, if being gluten-free is not a concern for you. You’ll find more Italian inspired recipes from my friends at the #SundaySupper movement at the end of this post. There is nothing more Italian than sharing a wonderful meal with family and friends.
You’ll need a 9 inch springform cake pan, stand mixer and whisk attachment.
More Italian inspired recipes:
A special thanks to Manuela of Manu’s Menu for hosting this #SundaySupper event.
Arancini Di Riso from My Imperfect Kitchen
Cacio e Uova Meatless Recipe from She Loves Biscotti
Gnocchi alla Romana from Tramplingrose
Italian Rice Balls from My World Simplified
Rosemary Focaccia from Curious Cuisiniere
Tomato Caprese with Burrata from Casa de Crews
Asparagus and lemon risotto from Un Assaggio of Food, Wine & Marriage
Braised Italian-Style Beef Short Ribs from Hardly A Goddess
Bruschetta Chicken from Meal Planning Magic
Bucatini with Roasated Garlic Butter Tomato Sauce from The TipToe Fairy
Cavatelli with Broccoli Rabe and Shrimp from Delaware Girl Eats
Cheesy Gnocchi and Sausage Bake from Confessions of a Cooking Diva
Classic Vodka Sauce from Cupcakes & Kale Chips
Eggplant Parmesan from Rants From My Crazy Kitchen
Fast Faux-Baked Ziti from Fantastical Sharing of Recipes
Fettuccine with Asparagus and Tomato from Angels Home Sweet Homestead
Florentine Pizza from A Mind Full Mom
Gluten Free Meatballs and Homemade Sauce from Gluten Free Crumbley
Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction from Crazy Foodie Stunts
Grilled Chicken Pesto Panini from Eat, Drink and be Tracy
Homemade Fettuccini with Kale, Pancetta and a Poached Egg from Adventures in All Things Food
Homemade spinach and ricotta ravioli from The Petit Gourmet
Lobster Ravioli in a Creamy Lemon Caper Sauce from Family Foodie
Mushroom Bolognese Pasta from Life Tastes Good
Parma Rosa Baked Ziti from Palatable Pastime
Pasta con sarde a mare from Caroline’s Cooking
Pasta e Fagioli from Cindy’s Recipes and Writings
Penne Pasta with Sausage and Creamy Herb Sauce from Feeding Big and More
Pesce all’Aqua Pazza from Monica’s Table
Polenta-Crusted Italina Sausage Pies from Wholistic Woman
Pumpkin Agnioletti from Jane’s Adventures in Dinner
Seafood Canneloni with Lemon-Garlic Cream Sauce from The Weekend Gourmet
Shrimp Fra Diavoll from Grumpy’s Honeybunch
Slow Cooker Lasagna from Food Lust People Love
Stuffed Ravioli in Alfredo Sauce from The Freshman Cook
Tuscan Kale Pesto Risotto from Cooking Chat
Tuscan Porterhouse with Balsamic-Rosemary Steak Sauce and Seared Radicchio from The Texan New Yorker
Tuscan Style Chicken Breasts from Simple and Savory
Zuppa Toscana from Momma’s Meals
Berries, Mascarpone and Marsala Budini from La Bella Vita Cucina
Berry Tiramisu from That Skinny Chick Can Bake
Cannoli Cake from Moore or Less Cooking
Cherry Walnut Biscotti from Pies and Plots
Chocolate Tiramisu from Renee’s Kitchen Adventures
Fiordilatte Gelato from Manu’s Menu
Italian Cream Cake from The Crumby Cupcake
Lemoncello Tiramisu from The Redhead Baker
Limoncello Cookies from Cosmopolitan Cornbread
Orange and Almond Ricotta Cheesecake from Pine Needles In My Salad
Panna Cotta with Fresh Berries from The Chef Next Door
Salame al Cioccolato (Chocolate Salami) from A Kitchen Hoor’s Adventures
Strawberry Panna Cotta from Gate to Plate
Tiramisu Semifreddo from Tara’s Multicultural Table
Wine and Cheese Chocolate Muffins from What Smells So Good?
Zabaglione Gelato from Magnolia Days
Bicerin (Italian Coffee) from Hezzi-D’s Books and Cooks
Easy Limoncello from Our Good Life
Liquore all’Alloro from Culinary Adventures with Camilla
Sgroppino (Frothy Italian Sorbetto Cocktail) from The Wimpy Vegetarian
And Zucchini Torta plus More Recipes for Italian Fest from The Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
- 1 1/2 tbsp soft butter
- 1/3 cup gluten free bread crumbs
- 1 cup gluten-free ginger snap cookie crumbs use food processor to pulse cookies to crumbs
- 1/2 cup ground almonds use food processor to pulse almonds
- 1/4 cup butter melted
- 3 large eggs
- 1 egg yolk
- 1 cup sugar
- 16 ounces whole-milk ricotta drained
- 1 pinch salt
- 1 tbsp orange zest finely grated
- 1 cup heavy cream
- 1 cup sliced almonds lightly toasted
Place your oven rack in the lower to mid-range area of the oven (not at the bottom). Pre-heat the oven to 350 F. Butter the inside of the springform pan and coat it with the bread crumbs.
In a large bowl combine the cookie crumbs and ground almonds. Add the melted butter and mix gently until incorporated. Add the crust mixture to the springform pan and gently press the crumb mixture into the bottom and partway up the sides of the pan. Bake for 8 - 10 minutes. Cool the crust on a rack.
Pre-heat the oven to 350 F. Add the eggs and egg yolk to the mixing bowl and whisk at a low speed. Gradually add the sugar and whisk at a high speed for 2 to 3 minutes. Lower the speed and add the ricotta in batches. Then whisk for 3 minutes more on a high speed until the mixture is smooth and thick. Scrape the bowl as needed. Add a pinch of salt, orange zest and then add the cream gradually whisking at a high speed for several minutes until the batter is smooth and light. Set the springform pan into a jelly roll baking sheet. Scrape the batter into the prepared crust.
Bake for approximately one hour or until the cake top is golden brown and springs back when pressed. The sides of the cake should be starting to shrink away from the pan. Cool on a wire rack, then remove the springform.
When it is completely cool, top with sliced almonds and dust the cake with confectioners sugar.