Semi-Homemade Ricotta Cake Recipe with Italian Style

Ricotta Cake is a typical Italian dessert that has a soft texture and melts in the mouth. This cheesecake made from Italian cheese, namely ricotta, not only pampers our taste buds but is very delicious.

Ricotta Cake
Ricotta Cake

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Ricotta What You Should Know:

Ricotta is a fresh cheese from Italy which is made from boiling water from making other cheeses which are cooked again. Ricotta comes from the Latin word “recocta” which means “to be cooked again”. Ricotta can be eaten on its own or used in lasagna, cannoli, and a variety of other dishes. The taste is not too sweet with a soft texture and a color that is white like snow.

Ricotta as a Cheesecake Base:

This cheese can also be used as a base for cakes or desserts such as cheesecake, which is soft, with a mixture of eggs, milk, and sugar. The base of the cheesecake itself can be filled with graham crackers, crushed nuts, or other brittle ingredients. The cake is then baked and then garnished with fresh fruit, cream, and the icing on top.

Although it is called cake or sponge cake, cheesecake is not a kind of sponge cake but can be categorized as a pie or custard, which is a mixture of eggs and milk that is baked or cooked in hot water and becomes thick as a result of the egg protein coagulation process. Cheesecakes that use eggs are generally baked to ripen the eggs, while cheesecakes that use gelatin are usually not baked.

There are lots of cheesecake recipes, one of which is quite popular is the Ricotta Cake. Not only is it a young way to make it, the ingredients used are also quite easy to get. You just prepare the ingredients for the cake and the icing. Here is the recipe.

15 oz ricotta cheese
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup vegetable oil
1 box white cake mix or 1 ½ cups all-purpose flour
¾ cup heavy cream

First, let’s make the cake. Mix 15 oz ricotta cheese, with 4 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 teaspoon almond extract, ½ cup vegetable oil, 1 box white cake mix, and ¾ cup heavy cream. Stir well. Transfer the dough to the prepared baking sheet and smooth the top with a spatula. Bake for 60 minutes until the top is golden or a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes then turn on the cooling rack and let the cake cool completely before adding the icing. Once cool, transfer to a serving plate.

While waiting for the cake to cool, we make the icing. Mix 1 cup powdered sugar, 1 teaspoon almond extract, and 3 tablespoons of whole milk. Beat until smooth and well blended. If it’s too thick you can add a little more half and a half, and if it’s too runny add a little more powdered sugar.

Then spoon the icing over the top of the cake, greasing it with a spatula along the edges and down the sides of the cake. You can decorate it with edible flowers. However, let the icing harden before slicing.

Watch How To Make Italian Ricotta Cake Video:

Semi-Homemade Ricotta Cake Recipe with Italian Style

Recipe by Kelly JoeCourse: DessertCuisine: Italian
Prep time

10

minutes
Cooking time

10

minutes
Bake time

60

minutes
Chill time

10

minutes

Ricotta Cake is a typical Italian dessert that has a soft texture and melts in the mouth. This cheesecake made from Italian cheese, namely ricotta, not only pampers our taste buds but is very delicious.

Ingredients

  • For the Cake:
  • 15 oz ricotta cheese

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract

  • ½ cup vegetable oil

  • 1 box white cake mix or 1 ½ cups all-purpose flour

  • ¾ cup heavy cream

  • For the Buttercream Icing:
  • 1 cup powdered sugar

  • 1 teaspoon almond extract or vanilla extract

  • 3 tablespoons whole milk

Directions

  • Preheat oven to 325˚F. Spray an 8-inch tin with baking spray.
  • In a bowl, combine ricotta cheese, eggs, vanilla extract, almond extract, vegetable oil, white cake mix, and heavy cream. Stir well. Transfer the dough to the prepared baking sheet and smooth the top with a spatula. Place in the preheated oven and bake for 60 minutes until the top is golden or a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes then turn on a cooling rack and let the cake cool completely before adding the icing. Once cool, transfer to a serving plate.
  • Meanwhile, we make buttercream icing, by mixing powdered sugar with almond extract and milk. Beat until it becomes soft and well blended. Spoon the icing over the cake, spreading it with a spatula over the edges and down the sides of the cake. Garnish with edible flowers. Let the icing set before slicing. Enjoy it.

Hopefully inspire.

About Kelly Joe

Kelly is a food enthusiast as well as a professional cook. He is a student of a famous cooking school who has been involved in the world of cooking a lot. And now Kelly is an active writer who will share various daily recipes that you can try at home. The recipes he wrote are recipes that are easy to process and produce delicious flavors and are liked by your whole family.

View all posts by Kelly Joe →

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