RICOTTA-RAISIN COFFEE CAKE
These few ingredients go together quickly so I can have a warm coffee cake to serve overnight guests for breakfast. If you don't have or don't like cardamom, substitute any sweet spice. I recommend ground nutmeg, cinnamon or allspice. -Carol Gaus, Elk Grove Village, Illinois
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread filling to within 1/2 in. of edges. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Pinch ends together to form a ring., Place seam side down in a parchment-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. With a sharp knife, make 12 shallow slashes in top of coffee cake. Bake 20-25 minutes or until golden brown. Cool on a wire rack. In a small bowl, combine confectioners' sugar and milk; drizzle over cake.
Nutrition Facts : Calories 203 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 7g protein.
HONEY RICOTTA CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 12 to 16 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
- Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
- Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
- Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.
LUCY FERIGNO'S RICOTTA CAKE
Provided by Nancy Harmon Jenkins
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place ricotta in a fine-mesh sieve and set aside to drain for approximately one hour.
- Preheat oven to 375 degrees.
- In a large bowl, mix together drained ricotta, salt, flour, sugar, egg yolks and orange rind. Beat well for approximately five minutes until mixture is thick. Add candied peel and mix well with a wooden spoon to distribute pieces throughout mixture.
- In a separate bowl, beat egg whites until stiff. Fold gently but thoroughly into egg yolk mixture.
- Butter and flour a deep, round, springform cake pan, 8 1/2 to 9 inches in diameter. Pour batter into pan - it should not be more than half full. Place in oven and bake for 40 to 45 minutes, or until middle is firm to the touch and cake is lightly golden brown on top.
- Remove from oven and set aside to cool. As the cake cools, it will shrink somewhat. When cool, remove sides of pan and gently transfer cake to a serving dish. Sift confectioner's sugar and cinnamon, mixed together, over the top.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 132 milligrams, Sugar 9 grams, TransFat 0 grams
RAISIN SNACK CAKE
Ana Colon in Wisconsin Rapids, Wisconsin enjoys whipping up a batch of these down-home delicious raisin bars for breakfast, coffee breaks or dessert. "They couldn't be much quicker or easier to make," she says.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the raisins in a bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., In a small bowl, cream butter and brown sugar. Add egg and vanilla; beat just until blended. Combine the flour, baking powder and salt; add to creamed mixture. Stir in raisins. , Pour into an 8x4-in. loaf pan coated with cooking spray. Combine sugar and cinnamon; sprinkle over batter. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 106 calories, Fat 5g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 105mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
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 RAISIN CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h57m
Yield 12 servings or 1 cake
Number Of Ingredients 12
Steps:
- Crust: Preheat the oven to 350 degrees F. In a bowl, mix the ingredients together. Thickly butter a 9 or 10-inch springform pan and press the mixture into the bottom of the pan. Refrigerate, uncovered, while you make the filling.
- Filling: Filling: In a mixer fitted with a whisk attachment (or using a hand mixer), mix the ricotta, sour cream, egg yolks, and flour until smooth (the mixture will remain a bit grainy from the ricotta). Add the sugar, lemon juice, and vanilla and blend until creamy. Fold in the raisins.
- In a clean dry bowl, whip the egg whites until stiff but not dry. Fold them into the filling mixture. Pour into the prepared pan and bake until the top of the cake is set and dry to the touch, though still a bit soft in the center, 70 to 80 minutes. It should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Let cool in the pan. The cake will deflate a bit as it cools. Cover and refrigerate the cake at least 2 hours. (Or refrigerate until ready to serve, up to 48 hours.) Remove the sides of the pan and serve cold.
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
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