Ricotta Cake

Looking for a lighter dessert alternative to cheesecake? The Italians have an excellent one: Ricotta Cake. These cakes don't pack the wallop of richness of a New York Cheesecake. Instead the ricotta cheese is lighter, allowing more subtle flavors of fresh fruit and aromatic spices to come forth.

Our recipe is for a traditional Ricotta cake, however you can experiment with additional extracts, fruits, spices and crusts to create your own perfect cake. Presenting this cake to guests on a warm Summer day will cement your reputation as both a dessert chef and an entertainer.

  • 3 cups strawberries, hulled and quartered
  • 2 cups raspberries
  • 1 cup blackberries
  • 1 cup sugar
  • 5 large egg yolks, ;ightly beaten with a fork
  • 1 pound of fresh whole-milk ricotta
  • 1/4 cup mascarpone
  • 2 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon orange zest
  • 1/4 teaspoon fleur de sel
  • 5 large egg whites
  • Butter, for greasing the pan
  1. Preheat oven to 350°F.
  2. In a medium mixing bowl, toss the berries with 1/4 cup of sugar.
  3. Let the berries rest at room temperature and macerate while you make the cake.
  4. In a food processor, add the ingredients in the following order, pulsing briefly after each addition: remaining sugar, egg yolks, ricotta, mascarpone, flour, baking powder, orange zest, orange blossom water and fleur de sel.
  5. After all ingredients have been added, blend until smooth.
  6. Transfer to a mixing bowl, and set aside.
  7. Use an electric mixer to beat egg whites until just short of stiff.
  8. Gently fold the egg whites into ricotta mixture.
  9. Pour batter into a buttered 9-inch springform pan.
  10. Bake until center of cake springs back when touched, about 45 minutes.
  11. Allow to cool slightly before releasing sides of pan.
  12. Meanwhile drain berries in a colander.
  13. Serve cake immediately at room temperature topped with berries.

Ready in: 1 Hr 15 Min

Recipe editor Patricia Mitchell

Kitchen tools you'll need for Ricotta Cake:
Cake Plate, Mixer, Mixing Bowls, Spatula, Springform Pans

Ricotta Cake photographed on a lemongrass Fiesta cake plate.