This year for Easter I decided to try out a new dessert.  My go to Apple Cake is great, but since I always make it, I thought it was time for something new.  I came across this great looking lemon ricotta cheesecake thanks to Cooking With Nonna's Rossella Rago.  It is a classic Italian Easter dessert with a twist and it was a huge hit with my family!  It will be part of the holiday dessert rotation from now on.  Here is the recipe, great for spring and summer!


  • 1 tablespoon butter
  • 6 ounces blanched almonds, ground
  • 1/4 cup flour
  • 6 ounces butter, room temperature
  • 1 cup sugar
  • 4 eggs, separated
  • 3/4 cup ricotta cheese
  • Zest of 3 lemons
  • 1/4 cup lemon juice
  • Confectioners' sugar for dusting


  1. Preheat oven to 325 degrees F.
  2. Grease an 8-inch springform pan with the tablespoon of butter.
  3. Line bottom of pan with parchment paper.
  4. In a bowl, combine the ground almonds with the flour.
  5. Set aside.
  6. Using an electric mixer, beat 6 ounces of butter with sugar until light and fluffy.
  7. Add the egg yolks. Continue beating until well combined.
  8. Add the ricotta, lemon zest, and lemon juice. Beat until combined.
  9. Fold in the almond-flour mixture. Set aside.

- See more at: the cake from the oven when the center is still slightly soft. It is best served warm or at room temperature. When served warm, the luscious creamy center balances the texture of the almonds and tartness of the lemon. Once the cake is refrigerated the center becomes firm. - See more at: