RICOTTA CAKE
Make and share this Ricotta Cake recipe from Food.com.
Provided by Patty Neto
Categories Dessert
Time 55m
Yield 18-20 three inch by three inch squares, 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Grease and flour 9x13 pan.
- Follow cake mix direction and pour into prepared pan.
- Mix ricotta, vanilla and sugar until well blended with hand mixer.
- Place by spoonfuls on top of batter as close together and evenly as possible.
- Bake for 25 mins and then sprinkle with cinnamon sugar mixture and continue to bake until toothpick comes out clean,about 15-20 more minutes.
- The ricotta will be on the bottom and the nice moist cake on the top.
- ENJOY!
RICOTTA CANNOLI CHEESECAKE
Provided by Linkie Marais, Food Network Star Season 8 Finalist
Categories dessert
Time 1h30m
Yield 24 servings
Number Of Ingredients 18
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease and line a baking sheet with parchment.
- Place the cannoli shells in a blender or food processor and pulse until crumbly. In a bowl, mix the melted butter and granulated sugar with the crumbs and press in the bottom of the prepared baking sheet. Bake for 10 minutes. Let cool.
- For the filling: Combine the cream cheese and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together. Then add the ricotta and mix until well incorporated. Add the flour and vanilla seeds and mix. Add the eggs, one at a time, until incorporated. Add the chocolate pieces and zest and mix until just combined. Pour the batter over the baked crust and bake for 30 minutes.
- For the glaze: Combine the granulated sugar and orange juice in a saucepan and simmer over medium-low heat until slightly thickened, 10 to 20 minutes.
- Whip the heavy cream to soft peaks and whisk in the confectioners' sugar. Gently fold in the mascarpone and ricotta.
- Slice the cheesecake into pieces of desired size. Serve each piece with a drizzle of glaze, a dollop of cream on top and garnish with orange zest.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
CAROL'S RICOTTA CAKE
This is an old family recipe! Sprinkle with confectioners' sugar or spread your choice of pie filling on top before serving.
Provided by Carol Miller
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 9h20m
Yield 12
Number Of Ingredients 8
Steps:
- Grease a 9x13-inch baking pan with cooking spray.
- Mix cake mix, water, 3 eggs, and oil in large bowl with an electric mixer on medium speed until well-combined, about 2 minutes. Pour batter into baking pan.
- Combine ricotta cheese, 6 remaining eggs, and sugar in a large bowl until smooth. Pour over cake batter in the pan. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pan.
- Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 45.4 g, Cholesterol 162.6 mg, Fat 22.3 g, Fiber 0.3 g, Protein 14.7 g, SaturatedFat 7.2 g, Sodium 393.7 mg, Sugar 28.9 g
SICILIAN CASSATA: RICOTTA CAKE
Provided by Food Network
Categories dessert
Time 39m
Yield 10 servings as dessert
Number Of Ingredients 8
Steps:
- Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
- Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside.
- Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling.
- Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom.
- The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.
RICOTTA CAKE
Got this delish recipe from my sister along time ago. I had it at her cook-out and had to have the recipe. Is easy to make and very good. Something different to make.
Provided by Carol Junkins @CarolAJ
Categories Cakes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Make cake mix according to directions. Pour into a greased 13 x 9" pan. Then mix ricotta with the eggs, lemon, vanilla and sugar and pour mixture over the cake.
- Bake for 1 hour at 350 degrees.
RICOTTA CAKE WITH HONEY AND CARDAMOM ROASTED VEGETABLES
This s really rich cake and can stand to be served on its own. If you want to serve veg with it buttered baby spinach or roasted potatoes work well. This came from Rose Elliott's Vegetarian supercook and made up part of a recent dinner party menu. I haven't tried this with light ricotta so I really dont know how it would turn out.
Provided by PinkCherryBlossom
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 190°C.
- Mix the cardamom, honey, olive oil and seasoning if desired in a large bowl.
- Add the peppers, aubergine and courgette and mix to coat in the dressing.
- Spread the vegetables on a roasting tray in a single layer and bake for 1 hour.
- To make the cake mix the garlic, ricotta and pecorino cheeses reserving a handful of the pecorino. Season with the nutmeg and salt and pepper.
- Turn the cheese mixture into a greased 23cm round springform tin. Smooth the top and sprinkle with the remaining pecorino.
- Bake for 30 mins until firm and golden brown.
- Remove from the tin onto a serving plate and top with the vegetables. Serve immediately.
Nutrition Facts : Calories 643.9, Fat 40.3, SaturatedFat 23.1, Cholesterol 137, Sodium 757.5, Carbohydrate 35.6, Fiber 6.3, Sugar 15.1, Protein 38.7
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