This Ricotta Crostata is made in the traditional way with Italian pastry dough, a sweet ricotta filling and a layer of sour cherry jam. A crostata is great as an afternoon snack cake or served for dessert after dinner.
This Roman Ricotta Crostata pairs Italian pastry with a creamy filling for a delicious dessert. It’s a wonderful way to use ricotta in a dessert that is similar to cheesecake but so much more special.
You can find ricotta crostata (crostata ricotta e visciole) displayed in many bakery windows in Rome. It originates from Roman Jewish cuisine, and the combination of the crust, creamy filling, and sour cherries is so delicious.
When we visit Rome, I can’t resist treating myself to a slice, but it’s actually fairly easy to make at home. Like most Italian recipes, it doesn’t have a lot of ingredients and has a simple preparation. I love a slice with a cup of tea or coffee, but it also makes an impressive dessert.
For this recipe, you can easily prepare the dough ahead of time and then prepare the rest the next day. Once it’s baked and cooled, it has a creamy, delicious texture. It really is a dessert you must try.
- One batch of crostata dough
- Ricotta cheese
- Vanilla extract
- Large egg
- Granulated sugar
- Heavy cream – with at least 30% fat
- Chocolate chips – dark or milk chocolate
- Sour cherry jam (visiciolata in Italian)
Preheat the oven to 350°F (180°C). Grease and flour an eight or nine-inch (20-22 cm) pie plate or springform tart pan pan with a removable bottom.
Beat the ricotta, vanilla, egg, sugar, and cream in a large bowl with an electric mixer. Fold in the chocolate chips.
Take the prepared dough out of the fridge and knead it a few times to soften it. Divide it in half and roll out one half to an approximately 1/8″ thick round.
Fit the dough in the pan and trim off the excess. If the dough cracks while you’re working with it, lightly flour your fingers and gently press the dough back together. Use a fork to prick holes in the dough.
Spread the cherry jam evenly over the top of the dough. Top the jam with the ricotta mixture and smooth it into an even layer.
Roll the other half of the dough out and slice it into ten strips. Arrange them in a lattice pattern on top of the filling.
Brush the top of the crostata with milk and bake it for 35 to 45 minutes or until it’s golden brown. Allow it to fully cool before slicing and serving.
If the top is browning too much, cover with foil and continue baking. Let cool before serving.
- Sour cherries are traditional in this recipe, but if you can’t find sour cherry jam, regular cherry preserves or jam is a good substitute.
- Remember to plan ahead and make the crust, so it has time to chill in the refrigerator. I often make it the day before, or I make a batch of crostata dough and freeze it.
- If your ricotta cheese is watery, drain it in a sieve for 30 minutes to thicken it.
- Sometimes I make an extra rich filling and use double the amount of ricotta, but this is optional.
- The chocolate chips are optional, but I always include them.
- Cover the crostata with plastic wrap and keep it in the refrigerator if you don’t plan to serve it right away.
Any leftovers should be covered tightly in plastic wrap or placed in an airtight container and stored in the fridge. It will last for up to 2-3 days in the fridge.
Yes you can freeze it, wrap tightly in plastic wrap then place in a freezer safe airtight bag, it will keep for up to 3 months in the freeze. Thaw overnight in the fridge.
Crostata di Ricotta is such a wonderful way to get a taste of Italy without booking a trip! It’s perfect for a special occasion or it’s a great anytime dessert. It’s cool and creamy with amazing flavor. Enjoy!
More Crostata Ideas
- Lemon Crostata
- Classic Italian Crostata
- Italian Pistachio Ricotta Crostata
- Homemade Italian Apple Crostata
Roman Ricotta Crostata
- 1 Italian Crostata Dough Recipe
- 1-2 cups ricotta cheese (room temperature)*
- 1 teaspoon vanilla
- 1 large egg (room temperature)
- ¼-½ cup granulated sugar
- 2-3 tablespoons cream (heavy/whole or whipping/room temperature)
- ¼ cup chocolate chips (optional) 50 g
*If you like a very rich crostata then use 2 cups if not 1 cup will be enough.
- ¼-½ cup sour cherry jam (visiciolata in Italian)
- Prepare the Italian Crostata Dough.
- While the dough is chilling make the filling, in a medium – large bowl beat until smooth the ricotta, vanilla, egg, sugar and cream, fold in the chocolate chips if using.
- Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch (20-22 cm) pie plate or springform tart pan.
- Remove the dough from fridge and knead the dough a couple of times to soften it up, divide the dough into 2 parts, place one part on a floured flat surface. Roll out to 1/8″ thickness round circle. Be sure to flour the rolling pin also.
- Transfer the dough circle to the prepared pie plate, if the dough fall apart or breaks, don't worry just patch it up with your fingers (lightly floured or wet), trim the dish of any extra dough. Prick the dough with the tongs of a fork,
- Spread the cherry jam evenly on the top of the dough. Spread the Ricotta cream mixture evenly over the jam.
- Roll out the 2nd part and cut to make 10 strips to create a lattice finish. Place 5 of the strips across the pie and the other 5 over in a criss cross form (see photos).
- Brush the top of the crostata lightly with milk and bake for approximately 35-45 minutes or until golden. If the top is browning too much, then cover with foil and continue baking. Let cool before serving. Enjoy!