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Photo of Sicilian baked ricotta cheesecake by WW

Sicilian baked ricotta cheesecake

Total Time
35 min
15 min
20 min
For this recipe, make sure you buy fresh ricotta from the deli section of the supermarket. Packaged ricotta is too soft and will affect the texture.


Filo pastry

4 sheet(s)

Reduced-fat ricotta cheese

500 g


2 medium, lightly whisked

Dark chocolate

100 g, coarsley chopped

Dried mixed peel

½ cup(s), (85g)

Caster sugar

2 tbs

Orange rind

1 tsp, finely grated

Natural essence

1½ tsp, (almond)

Oil spray

4 x 3 second spray(s)


  1. Preheat the oven to 180°C.
  2. Lightly spray a filo sheet with oil. Fold in half crossways. Repeat with remaining filo sheets. Layer filo sheets, turning each square slightly, to create a star shape. Transfer to a 23cm fluted tart tin with a removable base.
  3. Combine the ricotta, egg, chocolate, mixed peel, sugar, rind and essence in a medium bowl and stir until combined. Spoon into the pastry case and smooth the surface with the back of a spoon. Bake for 20 minutes or until just set in centre and pastry is golden brown. Transfer to a wire rack to cool completely.
  4. Remove the cheesecake from the pan and transfer to a serving plate.