Creamy ricotta cake: a dream!

There isn't just one way to prepare creamy ricotta cake. Here is our recipe and the most delicious variations tried for you.

Ricotta is one of the most versatile ingredients in the kitchen, perfect for creating delicious savory recipes but also delicious desserts. Among these, one of the most popular is the creamy ricotta cake. With its particular consistency , halfway between a pudding and a traditional dessert, it is perfect if you are looking for an easy and delicious recipe to serve after a meal.

Furthermore, the creamy ricotta cake can be prepared in many ways and we want to reveal to you, in addition to the basic recipe, those that in our opinion are the most delicious . We will therefore try a classic ricotta cake and then the variants with cream, lemon and chocolate. Ready to get to work?

How to prepare the creamy ricotta cake recipe

1. First, separate the egg whites from the yolks. Whip the first ones until stiff and keep them aside.
2. In another bowl , mix the egg yolks with the sugar until you get a light cream.
3. Incorporate the vanillin and potato starch, stirring vigorously to remove any lumps.
4. Also add the ricotta and mix with an electric mixer.
5. With delicate movements, from bottom to top, incorporate the whipped egg whites trying not to disassemble them.
6. Pour the mixture into a 22-24 cm diameter pan lined with parchment paper and cook at 190°C for 50 minutes .
7. Let the cake cool completely before removing it from the mold and serving it, decorating as desired with a sprinkling of icing sugar.

Creamy ricotta and lemon cake

The procedure is similar to the previous one but you will have to add the grated rind of a fairly large organic lemon to the mixture. Here are all the steps.

1. Divide the egg whites from the yolks and whip the first until stiff.
2. Mix the reds with the sugar , vanillin and grated lemon zest, then add the starch and ricotta , mixing with a whisk.
3. Add the egg whites with delicate movements from bottom to top (we recommend using a spatula), then pour the mixture into a pan of about 22-24 cm in diameter , suitably lined with parchment paper, and cook at 190°C for 50 minutes .
4. Remove it from the mold once cold and serve by completing with icing sugar.

Creamy ricotta and chocolate cake

Again the steps are the same as for the basic recipe but this time we will add 80 g of chocolate chips to the dough. You won't be able to resist the creamy ricotta and chocolate cake in any way!

1. After dividing the egg whites and yolks , whip the former until stiff and work the latter with the sugar and vanillin .
2. Incorporate the sifted starch and the ricotta and mix everything well with an electric whisk.
3. Incorporate the egg whites with a spatula, making delicate movements from bottom to top so as not to disassemble the mixture.
4. Always stirring gently, add the chocolate chips .
5. Transfer the dough to a pan lined with parchment paper of about 22-24 cm in diameter and cook at 190°C for 50 minutes.
6. Also in this case, remove the cake from the mold once it is cold and serve it as desired with a sprinkling of icing sugar .

Creamy ricotta cake and cream

The preparation in this case is slightly different from the previous ones. The same goes for the ingredients. Here are all the details to prepare this delicious variant of the creamy ricotta and cream cake.

Ingredients for a 22-24 cm pan:

• 200 g of cottage cheese
• 200 g of 00 flour
• 150 g of sugar
• 2 eggs
• 80 ml of seed oil
• 200 g of whipped cream for desserts
• 1 sachet of yeast
• 1 organic lemon
• Powdered sugar to taste

In a bowl, whip the ricotta with the sugar , then incorporate the eggs , stirring until they are absorbed. Drizzle in the oil and perfume the dough with the grated lemon zest. Then incorporate the sifted flour with the baking powder , stirring constantly, and lastly the whipped cream . Make delicate movements from top to bottom so as not to disassemble it. Pour the dough into a pan lined with parchment paper with a diameter of about 22-24 cm and cook at 180°C for 35-40 minutes. Let the dessert cool before removing it from the mold and serving it, decorating as desired with a sprinkling of icing sugar .

If you like desserts with ricotta cheese, we invite you to try the ricotta tart too, we are sure you will love it!

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