Ricotta Cake Recipe
User Reviews
5.0
69 reviews
Excellent
Ricotta Cake Recipe
Report
Indulge in the exquisite flavors of our Italian Lemon Ricotta Cake. Savor the perfect blend of Italian cheesecake goodness in every bite. The essence of Italy is in this delightful ricotta cake.
Share:
Ingredients
- 3/4 cup salted butter softened, I used European butter so good
- 1 ½ cups sugar I used all-natural cane sugar, white sugar is okay too
- 15 ounces ricotta cheese whole milk, room temperature
- 2 tablespoons sour cream or Greek yogurt
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 large lemon zested
- 2 ½-3 tablespoons lemon juice fresh squeezed, from one lemon
- 1/2 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour see notes for high altitude adjustments
- powdered sugar for dusting
Add to Shopping List
Instructions
- Preheat oven to 350 degrees (see notes for high altitude) and butter or spray using baking spray an 8 or 9” springform pan, then dust with flour or powdered sugar.
- In a stand mixer or in a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes, longer if using all-natural cane sugar.
- Scrape down sides, add ricotta cheese and sour cream and blend until light and fluffy, 4-5 minutes.
- Add eggs one at a time, mixing for 30 seconds on medium speed until all eggs are incorporated. Pour in vanilla extract, lemon zest and lemon juice, mixing to combine.
- Note: the mixture will look curdled; don’t worry, that’s how it should look, it will come together into a beautiful batter after adding the flour mixture.
- Whisk together the flour, baking soda and salt, add ¼ - ⅓ cup at a time with mixer on low speed. After all the flour has been added, scrape down the sides of the bowl and mix until just combined – do not over mix.
- Spoon batter into prepared pan, smoothing out so that batter is even, then giving the pan a few taps to settle the batter, removing any air bubbles. Bake for 45-65 minutes until the cake is set in the middle and a toothpick inserted comes out clean.
- Remove to wire rack and cool for 15 minutes, then remove the collar from the pan and allow to cool completely on wire rack. Dust with powdered sugar if desired, just before serving.
- Serve warm, room temperature or cooled - delicious anyway you look at it.
Equipments used:
Notes
- High Altitude Instructions
- Decrease sugar to 1 ¼ cups
- Increase flour by 3 tablespoons
- Bake at 350 degrees for dark pan, at 375 for light springform pan
- Tips
- Like all cheesecakes, they can be finicky at times, my first few times making this cake I took it out too soon, it looked gorgeous until it cooled, then sunk slightly in the middle. Bringing my ingredients up to room temperature helped to reduce this problem as well as baking a little longer.
- Like all cheesecakes, they can be finicky at times, my first few times making this cake I took it out too soon, it looked gorgeous until it cooled, then sunk slightly in the middle. Bringing my ingredients up to room temperature helped to reduce this problem as well as baking a little longer.
- If using an 8” inch springform pan, you will need to bake the cake a little longer, closer to 60 minutes. If browning too much, lay a sheet of aluminum foil over the top.
- If using an 8” inch springform pan, you will need to bake the cake a little longer, closer to 60 minutes. If browning too much, lay a sheet of aluminum foil over the top.
- Make Ahead & Storage
- Great make ahead dessert, this dessert gets better with time! Store on counter wrapped in plastic wrap or in an airtight container for up to 3 days. Refrigerate up to 7 days and may be frozen up to 3 months.
- Great make ahead dessert, this dessert gets better with time! Store on counter wrapped in plastic wrap or in an airtight container for up to 3 days. Refrigerate up to 7 days and may be frozen up to 3 months.
- Variations
- Replace Almond extract instead of vanilla
- Add 1 cup fresh or frozen blueberries tossed in a tablespoon of the flour mixture and then hand fold into the batter. Other berries may also be used.
- Top with fresh figs, stems removed, guartered, laying the figs on top of the batter.
- Sprinkle coarse sugar (Turbinado or Demerera) on top before baking
- Serve with a little dollop of creme fraiche, whipped cream or just some berries.
- This recipe adapts well to be gluten-free. Replace the regular flour with half Gluten-Free All-purpose flour (I like King Arthur Measure for Measure or Bob's Red Mill 1-to-1) and the other half with GF almond flour. It will yield a moist crumb and a delicious gluten-free lemon ricotta cake.
- All-purpose flour
- I have made this many times as a low-carb dessert and it's divine. Replace the flour with fine ground almond flour, the sugar with a Monk fruit sugar replacement, I like golden monkfruit from Lakanto. Bake until a toothpick inserted in the center comes out clean, start checking a few minutes earlier. Top with sugar-free whipped cream or powdered sugar replacement.
- Decrease sugar to 1 ¼ cups
- Increase flour by 3 tablespoons
- Bake at 350 degrees for dark pan, at 375 for light springform pan
- Replace Almond extract instead of vanilla
- Add 1 cup fresh or frozen blueberries tossed in a tablespoon of the flour mixture and then hand fold into the batter. Other berries may also be used.
- Top with fresh figs, stems removed, guartered, laying the figs on top of the batter.
- Sprinkle coarse sugar (Turbinado or Demerera) on top before baking
- Serve with a little dollop of creme fraiche, whipped cream or just some berries.
Nutrition Information
Show Details
Serving
1serving
Calories
340kcal
(17%)
Carbohydrates
38g
(13%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
96mg
(32%)
Sodium
283mg
(12%)
Potassium
82mg
(2%)
Fiber
0.5g
(2%)
Sugar
25g
(50%)
Vitamin A
593IU
(12%)
Vitamin C
2mg
(2%)
Calcium
89mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 340kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 96mg | 32% |
| Sodium | 283mg | 12% |
| Potassium | 82mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 25g | 50% |
| Vitamin A | 593IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
Other Recipes
You'll Also Love
Italian Ricotta, Raisin and Chocolate Doughnuts (Frittelle Ricotta, Uvetta e Cioccolato)
Italian
4.9
(48 reviews)
