This is not a BAKESHOP COLLECTION recipe. This recipe file contains Carter’s Rustica Ricotta Cheesecake, written for bakers who want to recreate the Italian-American bakery–style cheesecake: tall, fully encased in shortcrust pastry, and finished with a clean, professional workflow.
Developed for a 6-inch springform pan with 3” height, this cheesecake balances the authenticity of ricotta-forward custard with the bakery polish of mascarpone, citrus zest, and honey. The pasta frolla crust is substantial yet tender, baking golden on the outside while staying slightly doughy against the custard inside.
The filling bakes sliceable and firm but not heavy, with ratios that allow for customization into lemon, orange, chocolate, amarena cherry, or pistachio variations. Notes on ricotta selection, draining methods, and pan scaling recipe for a 9” included.
If you prefer crustless, lighter, or simplified ricotta cakes, you’ll find many popular recipes online that achieve that style. This version reflects how I approach ricotta cheesecake as a pastry chef: technical, structured, and rooted in bakery tradition, designed for those who want a professional, substantial version.
A digital recipe file (PDF format)
Base recipe for 6-inch springform
Scaling notes for 9-inch springform
Metric weights (grams/ml) as primary, volume conversions included as a courtesy
Professional workflow notes covering:
Ricotta draining methods and brand selection
Lining and chilling pasta frolla in the pan
Doneness cues, internal temperature ranges, and convection vs. conventional baking
Cooling and chilling protocol for best set and flavor
Flavor variation guide so you can make 5+ variations!!! (lemon, orange, chocolate, amarena cherry, pistachio, cinnamon–honey)
Custard Texture: ricotta-forward, creamy yet sliceable; firm set when fully chilled.
Flavor: balanced sweetness, layered with citrus zest, vanilla, and honey; easily adapted for seasonal or specialty flavors.
Crust: sturdy shortcrust (pasta frolla) with almond flour; golden outside, doughy-soft at the custard edge.
Appearance: tall (≈3 inches), rustic bakery look; dusted with powdered sugar before serving.
Recipe was first developed for a 6-inch cheesecake; expect a small amount of excess batter if doubling for 9-inch if you choose not to use the scaled recipe I added. Bake leftovers in a ramekin! Perfect for having any small portion before slicing into the final cheesecake.
Always stop filling ¼–½ inch below the crust rim to allow expansion.
Cheesecake improves significantly after 24 hours of refrigeration before slicing.
Not tested gluten-free or vegan; substitutions are at the baker’s discretion.
A digital scale is strongly recommended; metric weights are primary.
This recipe file is a proprietary Carter’s Bakeshop recipe. Purchase grants you personal use only. Redistribution, resale, or posting of this file or its contents (in whole or in part) — including within groups, blogs, or social media — is not permitted. Please respect the work that goes into developing and testing these recipes so I can continue providing professional-quality resources for bakers.
Carter’s Rustica Ricotta Cheesecake is not a New York–style cheesecake.
Cheese Base:
New York cheesecake is built almost entirely on cream cheese, which gives a dense, ultra-smooth, heavy texture.
This recipe is ricotta-forward (with just enough mascarpone or cream cheese for silkiness). Ricotta makes it lighter, custardy, and slightly grainy in a traditional Italian way.
Crust:
New York cheesecakes almost always use a graham cracker or cookie crust.
This version uses pasta frolla (Italian shortcrust pastry), a doughy, buttery encasement that bakes crisp outside and tender inside where it meets the filling.
Texture & Structure:
New York cheesecake is creamy and rich, often almost pudding-like if baked in a water bath.
This ricotta cheesecake bakes sliceable and firm, yet airy, with a rustic, bakery-style finish. It may develop a gentle golden top and slight cracks — that’s authentic.
Baking Method:
New York cheesecakes are almost always baked in a water bath at low temps to prevent browning.
Ricotta cheesecakes traditionally bake without a water bath at moderate heat, encouraging light browning and a rustic character.
Flavor:
New York style tends toward pure cream and sugar richness.
This recipe has layered flavors: citrus zest, honey, vanilla, and optional spices — more nuanced, less cloying..
This is not a BAKESHOP COLLECTION recipe. This recipe file contains Carter’s Rustica Ricotta Cheesecake, written for bakers who want to recreate the Italian-American bakery–style cheesecake: tall, fully encased in shortcrust pastry, and finished with a clean, professional workflow.
Developed for a 6-inch springform pan with 3” height, this cheesecake balances the authenticity of ricotta-forward custard with the bakery polish of mascarpone, citrus zest, and honey. The pasta frolla crust is substantial yet tender, baking golden on the outside while staying slightly doughy against the custard inside.
The filling bakes sliceable and firm but not heavy, with ratios that allow for customization into lemon, orange, chocolate, amarena cherry, or pistachio variations. Notes on ricotta selection, draining methods, and pan scaling recipe for a 9” included.
If you prefer crustless, lighter, or simplified ricotta cakes, you’ll find many popular recipes online that achieve that style. This version reflects how I approach ricotta cheesecake as a pastry chef: technical, structured, and rooted in bakery tradition, designed for those who want a professional, substantial version.
A digital recipe file (PDF format)
Base recipe for 6-inch springform
Scaling notes for 9-inch springform
Metric weights (grams/ml) as primary, volume conversions included as a courtesy
Professional workflow notes covering:
Ricotta draining methods and brand selection
Lining and chilling pasta frolla in the pan
Doneness cues, internal temperature ranges, and convection vs. conventional baking
Cooling and chilling protocol for best set and flavor
Flavor variation guide so you can make 5+ variations!!! (lemon, orange, chocolate, amarena cherry, pistachio, cinnamon–honey)
Custard Texture: ricotta-forward, creamy yet sliceable; firm set when fully chilled.
Flavor: balanced sweetness, layered with citrus zest, vanilla, and honey; easily adapted for seasonal or specialty flavors.
Crust: sturdy shortcrust (pasta frolla) with almond flour; golden outside, doughy-soft at the custard edge.
Appearance: tall (≈3 inches), rustic bakery look; dusted with powdered sugar before serving.
Recipe was first developed for a 6-inch cheesecake; expect a small amount of excess batter if doubling for 9-inch if you choose not to use the scaled recipe I added. Bake leftovers in a ramekin! Perfect for having any small portion before slicing into the final cheesecake.
Always stop filling ¼–½ inch below the crust rim to allow expansion.
Cheesecake improves significantly after 24 hours of refrigeration before slicing.
Not tested gluten-free or vegan; substitutions are at the baker’s discretion.
A digital scale is strongly recommended; metric weights are primary.
This recipe file is a proprietary Carter’s Bakeshop recipe. Purchase grants you personal use only. Redistribution, resale, or posting of this file or its contents (in whole or in part) — including within groups, blogs, or social media — is not permitted. Please respect the work that goes into developing and testing these recipes so I can continue providing professional-quality resources for bakers.
Carter’s Rustica Ricotta Cheesecake is not a New York–style cheesecake.
Cheese Base:
New York cheesecake is built almost entirely on cream cheese, which gives a dense, ultra-smooth, heavy texture.
This recipe is ricotta-forward (with just enough mascarpone or cream cheese for silkiness). Ricotta makes it lighter, custardy, and slightly grainy in a traditional Italian way.
Crust:
New York cheesecakes almost always use a graham cracker or cookie crust.
This version uses pasta frolla (Italian shortcrust pastry), a doughy, buttery encasement that bakes crisp outside and tender inside where it meets the filling.
Texture & Structure:
New York cheesecake is creamy and rich, often almost pudding-like if baked in a water bath.
This ricotta cheesecake bakes sliceable and firm, yet airy, with a rustic, bakery-style finish. It may develop a gentle golden top and slight cracks — that’s authentic.
Baking Method:
New York cheesecakes are almost always baked in a water bath at low temps to prevent browning.
Ricotta cheesecakes traditionally bake without a water bath at moderate heat, encouraging light browning and a rustic character.
Flavor:
New York style tends toward pure cream and sugar richness.
This recipe has layered flavors: citrus zest, honey, vanilla, and optional spices — more nuanced, less cloying..
