Torta di Zucca (Tohr-tah dee ZOOK-kah)
Pumpkin Cheesecake
Torta di Zucca
Items Needed Mixing bowls, electric mixer, spatula, measuring cups, whisk, cake or pie pan, sieve, saucepan, oven Ingredients
2 cups (450 g) pumpkin purée [canned or homemade]
1 cup (240 g) ricotta cheese
1 cup (225 g) mascarpone or cream cheese
7 medium eggs [beaten]
1¼ cups (250 g) light brown sugar
2 tbsp ground cinnamon
4 tsp ground ginger
1 cup (240 ml) cream or high-fat milk
5 tbsp (70 g) unsalted butter
¼ cup (60 ml) melted butter [for pan]
Cinnamon sugar [for topping]
Torta di Zucca
Pumpkin Cheesecake
Discover the golden indulgence of Torta di Zucca, a crustless pumpkin cheesecake first recorded by Bartolomeo Scappi in 1570. This velvety tourte captures the essence of autumn with its blend of sweet pumpkin, spiced cinnamon, and warm ginger — rich yet balanced by creamy ricotta and mascarpone. Each bite melts softly on the tongue, evoking a rustic warmth that feels both ancient and comforting. Simple, fragrant, and elegant, this dish bridges past and present. Baked to a soft pudding-like texture, it offers all the comfort of cheesecake without the fuss of a crust. A sprinkle of cinnamon sugar crowns it with a caramel kiss, making it a centerpiece for any gathering — or an indulgent treat for a quiet evening at home.
Recipe DirectionsPreheat oven to 350°F (175°C).
In a large bowl, combine pumpkin purée, ricotta, and mascarpone until smooth. Use an electric mixer if available.
Beat in eggs until fully incorporated, then mix in brown sugar.
Add cinnamon, ginger, cream, and unsalted butter; mix until smooth and uniform.
Pour melted butter into a cake or pie pan, coating the bottom evenly (use only as much as needed).
Pour batter into the prepared pan. Bake for 1 hour and 15 minutes, or until puffed with a gentle wobble at the center.
Sprinkle with cinnamon sugar and turn off the oven. Leave the cheesecake inside to cool slowly for 45 minutes.
Remove and cool further until set but tender. Slice and serve warm or at room temperature. Notes
To make homemade pumpkin purée: Halve, peel, and cube a sugar pumpkin. Boil in salted, buttered water for 20 minutes or until tender. Purée, then let it drain in a sieve to remove excess liquid before using.
Reduce the cream slightly for a firmer texture, or increase it for a softer, pudding-like consistency.
Serve with whipped cream, honey drizzle, or a dusting of nutmeg for added warmth.
Source Original Reference Site
History
In 1570, Bartolomeo Scappi — chef to several popes — recorded this crustless pumpkin tourte in his Opera di Bartolomeo Scappi. His recipe predates the modern cheesecake by centuries, blending the sweet-savory balance typical of Renaissance cuisine. Scappi’s version used fresh pumpkin simmered in broth and butter, paired with ricotta and mild cheese to achieve a luscious custard texture. In its modern form, Torta di Zucca remains a testament to Italian ingenuity: simple, refined, and irresistibly comforting.
“To prepare a pumpkin tourte without a shell. When the pumpkin is scraped, cook it in a good meat broth or else in salted water and butter. Then put it into a strainer and squeeze the broth out of it. Grind it in a mortar along with, for every two pounds of it, a pound of fresh ricotta and a pound of a creamy cheese that is not too salted. When everything is ground up, put it through a colander, adding in ten well beaten eggs, a pound of ground sugar, an ounce of ground cinnamon, a pound of milk, four ounces of fresh butter and half an ounce of ginger. Have a tourte pan ready with six ounces of very hot butter in it and put the filling into it. Bake it in an oven or braise it, giving it a glazing with sugar and cinnamon. Serve it hot. ”
