Ricotta Cake

Name: Ricotta Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10 to 12 servings
Ingredients: 3 cups (790 g) ricotta cheese; 1 cup (210 g) sugar; ¼ cup (35 g) unbleached all-purpose flour; 4 egg yolks; 1 lemon, zest finely grated; 1 tbsp (15 ml) lemon juice; 4 egg whites; Icing sugar, for dusting

(2)

Rate this recipe

Preparation 30 min
Cooking 50 min
Waiting 12 h
Chilling 4 h
Servings 1
Makes 10 to 12 servings
Freezes Yes

Take a break from traditional cheesecake. With a more crumbly texture and less sugar, our ricotta cake really shines when topped with Limoncello Lemon Confit.

Featured in RICARDO Magazine (BACK TO SCHOOL 2016)

Ingredients

- 3 cups (790 g) ricotta cheese
- 1 cup (210 g) sugar
- ¼ cup (35 g) unbleached all-purpose flour
- 4 egg yolks
- 1 lemon, zest finely grated
- 1 tbsp (15 ml) lemon juice
- 4 egg whites
- Icing sugar, for dusting

Preparation

- In a cheesecloth-lined strainer placed over a bowl, strain the ricotta for 12 hours or overnight in the refrigerator.
- With the rack in the middle position, preheat the oven to 325°F (165°C). Butter and line an 8-inch (20 cm) springform pan with parchment paper.
- In a bowl, combine the strained ricotta, ¾ cup (160 g) of the sugar, the flour, egg yolks, lemon zest and juice with an electric mixer until smooth. Set aside.
- In another bowl, beat the egg whites and the remaining sugar (¼ cup/55 g) with an electric mixer until stiff peaks form.
- With a spatula, gently fold the meringue into the ricotta mixture. Spoon into the prepared pan.
- Bake for about 50 minutes or until a thermometer inserted into the centre of the cake reads 150°F (65°C). Let cool. The cake will have a tendency to sag or sink in the middle. Cover with plastic wrap and refrigerate for 4 hours or overnight.
- When ready to serve, unmould and dust with icing sugar. Enjoy as is or top with Limoncello Lemon Confit, if desired.

Ricotta Cake

Categories

Ingredients

Preparation

Personal Note