Lemon Ricotta Torte
Chapter 5 — Desserts & After-Dinner
Let’s get one thing straight: Italian-American restaurant food is its own proud, sovereign cuisine, and this crustless torte is its perfect conclusion. When you’re throwing a massive Sunday dinner—with a four-hour gravy bubbling in the Dutch oven, a proper 50/25/25 meatball dropping in, chicken parm frying, and foil-wrapped garlic bread steaming—you need a dessert that demands nothing at the finish line. Inspired by Frank Sinatra’s favorite order at Patsy’s, you whip this unapologetic block of whole-milk ricotta and lemon together in the morning and shove it in the fridge. By the time the Chianti bottles are empty, it emerges cold, dense, and sharply citrus-forward, cutting right through the beautiful, heavy assault of a red-sauce feast.
Before you start
Preheat your oven to 400°F and prepare the baking pan.
Rub the inside of a 9-inch round baking pan generously with butter, dust it with flour, and tap out the excess.
Build a foil collar to prevent the torte from spilling over.
Fold a long sheet of aluminum foil in half lengthwise and wrap it securely around the outside of the pan so it extends two inches above the rim.
Ingredients
- whole-milk ricotta cheese3 lb
- granulated sugar1 1/4 cup
- extra-large eggs4 large
- pure vanilla extract1 tbsp
- lemons2 large
- butter1 tbsp
- all-purpose flour1 tbsp
- powdered sugar2 tbsp
Method
- 01
Beat the ricotta and sugar together in a massive mixing bowl.
Use a sturdy wooden spoon to mix them until the sugar dissolves and the texture smooths out entirely.
- 02
Incorporate the eggs, vanilla, and heavy citrus aromatics.
Add the eggs one at a time, mixing well after each, then stir in the vanilla extract, fresh lemon juice, and the finely grated zest of both lemons.
- 03
Pour the heavy, fragrant batter into the prepared pan and bake for 55 to 65 minutes.
Smooth the top and bake on the bottom rack until the top is deeply golden-brown but the center still jiggles substantially when shaken.
- 04
Let the torte cool completely at room temperature while you start your gravy.
Remove the foil collar and leave the torte on the counter; it will sink and condense into a dense, creamy block as it cools.
- 05
Chill the torte until service.
Once at room temperature, cover the pan tightly with plastic wrap and place it in the refrigerator to rest while you finish the chicken parm and tableside Caesar.
- 06
Invert, dust with powdered sugar, and serve.
Run a thin knife around the edge, invert onto a plate, flip right-side up onto a serving platter, and cover the dark top with a heavy snowfall of powdered sugar.
Notes
Do not substitute low-fat ricotta or cream cheese under any circumstances.
This is a traditional Italian-American torte, not a New York deli cheesecake, and it relies entirely on the milk fat and unique texture of high-quality whole-milk ricotta.
Use a box grater for the lemons, taking care to avoid the bitter white pith.
The finest side of the grater will extract maximum essential oils, perfuming the entire kitchen and cutting through the richness of the cheese.
From Cook Red Sauce at Home.