MARTHA STEWART RICOTTA CAKE RECIPES
LEMON RICOTTA CAKE RECIPE | MARTHA STEWART
Lemon and ricotta go together perfectly in this moist and delicious cake.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 10
Steps:
- Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
- Heat oven to 350 degrees. Coat a 6-inch springform pan with melted butter and 1 tablespoon sugar; set aside. Place drained ricotta, 1/4 cup sugar, flour, egg yolk, vanilla, salt, lemon zest, and lemon juice in the bowl of a food processor; blend until smooth. Transfer to a large mixing bowl, and set aside.
- Bring a saucepan filled with an inch of water to a simmer; reduce heat to low. Combine egg whites and remaining 1/4 cup sugar in the heatproof bowl of an electric mixer. Place over the pan of simmering water; stir until egg whites are warm and sugar is dissolved, 2 to 3 minutes. Remove from heat; whisk on medium speed until frothy. Gradually increase speed, whisking until stiff peaks form, about 15 minutes.
- Stir one-third of the egg-white mixture into the ricotta mixture; gently fold in remaining egg whites. Pour into prepared pan. Bake 40 to 45 minutes until lightly browned, firm to the touch, and center is set. Transfer from oven to a cooling rack; after 15 minutes, remove ring. Serve.
RICOTTA CHEESECAKE RECIPE | MARTHA STEWART
This is the easiest cheesecake to make—it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
- Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
- Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.
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ITALIAN RICOTTA CHEESECAKE RECIPE | MARTHA STEWART
This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.
From marthastewart.com
Reviews 3.0
Category Cake Recipes
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Category Cake Recipes
- Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.
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FRESH RICOTTA RECIPE | MARTHA STEWART
Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking School episode 412.
From marthastewart.com
Reviews 3.1
Total Time 45 minutes
Category Italian Recipes
From marthastewart.com
Reviews 3.1
Total Time 45 minutes
Category Italian Recipes
- Gather up ricotta in cheesecloth and turn it out into a bowl. Serve within a few hours, or refrigerate up to 4 days. For a denser ricotta, which can be preferable for baking, hang it to drain for another hour. Repurpose whey or discard it.
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PASTIERA WITH STRAWBERRY SAUCE - EASTER RICOTTA CAKE ...
I hunted through a dozen pages of recipes to make sure this was not duplicating, couldn't find one like it. This is an incredible cake--light, creamy-like custard, flavoured lightly with vanilla, all in one. The perfect Easter pastiera, originally from Martha Stewart Living.
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Reviews 4.5
Total Time 2 hours
Calories 316.9 per serving
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Reviews 4.5
Total Time 2 hours
Calories 316.9 per serving
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ALMOND RICOTTA CAKE | ALLRECIPES
Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.
From allrecipes.com
Total Time 2 hours 10 minutes
Category Holidays and Events Recipes, Easter, Desserts
Calories 396.8 calories per serving
From allrecipes.com
Total Time 2 hours 10 minutes
Category Holidays and Events Recipes, Easter, Desserts
Calories 396.8 calories per serving
- Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.
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RICOTTA CAKE RECIPE - DELISH.COM
If you've never had a Ricotta Cheesecake before, now's the time! We love the bursts of citrus, too.
From delish.com
Total Time 8 hours 30 minutes
Category nut-free, vegetarian, baby shower, birthday party, bridal shower, brunch, dinner party, dessert
Cuisine American
From delish.com
Total Time 8 hours 30 minutes
Category nut-free, vegetarian, baby shower, birthday party, bridal shower, brunch, dinner party, dessert
Cuisine American
- Make crust: Preheat oven to 325°. Spray a 9-inch springform pan with cooking spray. In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and a pinch of salt until totally combined. (Mixture should resemble wet sand.) Press into bottom of prepared pan. Bake until golden, about 12 minutes. Let cool at least 15 minutes or until completely cooled. Make filling: Add ricotta, cream cheese, sugar, flour, lemon juice, orange zest, and salt to the bowl of a food processor. Process until fully combined and smooth, about 1 minute. Add eggs and process until well combined. Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 45 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight. To serve, dollop whipped cream around edges of cake. Sprinkle with orange and lemon zest.
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ITALIAN RICOTTA CHEESECAKE RECIPE | SOUTHERN LIVING
No matter how you begin planning your holiday dinner menu, be sure you have a grand finale. This is the time to pull out the family classics, those recipes for cakes and pies that your family waits all year to enjoy. But it is also a great time to try a brand new recipe, one you are sure will be added to the list of favorites. And for the sweet certainty of scrumptious, lasting impressions, serve this citrus-flavored ricotta cheesecake. This recipe, submitted by Michelle King of Duluth, Georgia, was published in the November, 1995, issue of Southern Living, and quickly became a reader favorite. Unlike most cheesecake recipes, this one does not use any cream cheese, instead calling for ricotta cheese, which is slightly grainy but smoother than cottage cheese. If possible, use whole milk ricotta cheese. The grated orange rind, or zest, golden raisins, and candied citron add a beautiful, golden touch to the cheesecake. It is important to let this cheesecake cool at least 8 hours so it will be firm and set before serving.
From southernliving.com
Reviews 5
Category Cakes
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Reviews 5
Category Cakes
- Run a knife around edge of cheesecake to loosen; cool in pan on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan just before serving. Garnish, if desired.
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RICOTTA BERRY CAKE RECIPE | ALLRECIPES
Ricotta and almond flour combine to give this cake a cheesecake-like texture. Try it with other fresh fruit if you like!
From allrecipes.com
Reviews 5
Total Time 1 hours 30 minutes
Category Desserts, Fruit Desserts, Strawberry Dessert Recipes
Calories 300.1 calories per serving
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Reviews 5
Total Time 1 hours 30 minutes
Category Desserts, Fruit Desserts, Strawberry Dessert Recipes
Calories 300.1 calories per serving
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MARTHA STEWART'S ORANGE-RICOTTA PANCAKES RECIPE - FOOD.COM
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From food.com
Reviews 5.0
Total Time 35 minutes
Calories 419.4 per serving
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