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Scott Conant's Italian Cheesecake

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“CHOPPED judge Scott Conant's family always makes this traditional Neapolitan ricotta pie at Easter. It was featured in the April 2018 Food Network Magazine. This makes a very large pie. It should be easy to make a half pie and place in smaller pan.”
2hrs 30mins

Ingredients Nutrition


  1. Make the crust: Place the flour, sugar, baking powder, eggs, melted butter and milk in a large bowl. Beat with a mixer on medium speed until smooth, 4 - 5 minutes.
  2. Lightly butter a 10-by-15-inch baking dish. Press the dough into the bottom and up the sides of the pan in an even layer; set aside.
  3. Make the filling: Preheat the oven to 350*. Beat the butter and sugar in a large bowl with a mixer on medium speed until combined, 2-3 minutes. Add the ricotta, heavy cream, eggs and vanilla and beat until fully incorporated, scraping down the bowl with a rubber spatula.
  4. Fold in the rice and orange zest with a rubber spatula.
  5. Pour the filling over the prepared crust. Bake until the edges are golden brown and set but the center is still slightly jiggly, 1 hour 45 minutes to 2 hours 15 minutes.
  6. Let cool before slicing into squares.

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