Lidia Bastianich Recipes Chocolate Ricotta Cheesecake =link= Jun 2026

Julia took a bite and closed her eyes.

The standout feature is the . Unlike cream cheese, which can feel like a heavy anchor at the end of a meal, Lidia’s use of ricotta creates a delicate, almost grainy "cloud" texture. It is airy, moist, and manages to feel substantial without being cloying. The Flavor: Bittersweet Elegance

Lidia frequently uses citrus zest in her desserts. The orange zest cuts through the richness of the dark chocolate beautifully.

Italian ricotta is usually less watery than American supermarket brands, but you must still drain it. Line a fine-mesh sieve with cheesecloth or a paper towel. Place the ricotta in the sieve over a bowl. Let it drain in the refrigerator for at least . You want the ricotta to be dry and crumbly. If you skip this, your cheesecake will be a wet, soggy mess.

During a 2019 interview, Lidia shared her "nonna hacks" for this specific dessert: