Patrick Oconnell
Ricotta cheese is a versatile ingredient that can be used in both cakes and cheesecakes. When used in cakes, ricotta cheese adds a creamy texture and a hint of sweetness, resulting in a dense yet fluffy and rich dessert. In cheesecakes, ricotta cheese is often combined with cream cheese to create a milder flavour and richer texture than traditional cheesecakes. This article will explore how to incorporate ricotta cheese into cakes and cheesecakes, highlighting the key steps and ingredients to create a delicious treat.
| Characteristics | Values |
|---|---|
| Type of Cake | Cheesecake, Lemon Cake, Italian Lemon Cake |
| Texture | Light, Fluffy, Moist, Thick, Creamy |
| Taste | Tangy, Rich, Sweet |
| Ingredients | Ricotta Cheese, Sugar, Eggs, Vanilla Extract, Lemon, Cream Cheese, Cornstarch, Butter, Berries, Chocolate Ganache |
| Baking Technique | Baked at a Low Temperature, No Water Bath, Drained Ricotta Cheese |
| Baking Time | 60-70 Minutes |
| Baking Temperature | 350°F (175°C) |
| Chilling Time | 8 Hours |
| Storage | Refrigerated, Well Covered, Up to 5 Days |
| Serving Size | 24 Servings |
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What You'll Learn
Using ricotta in a lemon cake
Ricotta cheese can be used in a lemon cake to create a moist, fluffy, and rich dessert. This Italian-inspired cake is perfect for a sweet ending to a hearty meal or as a breakfast treat. The addition of ricotta cheese to a traditional lemon cake batter results in a denser, yet super moist cake with an unbeatable flavour and texture combination.
To make a lemon ricotta cake, you will need the following ingredients:
- Whole milk or full-fat ricotta cheese
- Butter
- Sugar
- Eggs
- Lemon zest
- Lemon juice
- Vanilla extract
- Flour
- Baking powder
- Salt
Firstly, preheat your oven to 350°F. Grease and line a 9-inch springform pan with parchment paper and set it aside. In a large mixing bowl, combine the lemon zest and sugar, massaging them together until fragrant and smelling of fresh lemons. Add softened butter and mix with a hand or stand mixer until light and fluffy.
Next, add the ricotta cheese and lemon juice, blending to combine. The mixture may look lumpy at this stage, but that is okay. Add the eggs one at a time, followed by the vanilla extract, and blend until combined. In a separate bowl, stir together the flour, baking powder, and salt. Gradually add these dry ingredients to the batter, stirring with a large rubber spatula until everything is combined.
Pour the batter into your prepared pan and bake for around 50-55 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan on a wire rack for about 20 minutes, then remove it from the pan and let it cool completely for about an hour. Dust the top of the cake with powdered sugar before serving.
This lemon ricotta cake is best enjoyed without any extra frosting or fuss. However, you can dress it up with a spoonful of whipped cream or lightly sweetened Greek yogurt, along with some fresh berries or a strawberry compote with rose, mint, and honey.
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Ricotta cheesecake
To make the cheesecake, you will need a food processor and a springform pan. The food processor does most of the work, blending the ingredients until smooth. You can use a hand or stand mixer to combine the lemon zest, sugar, and butter until light and fluffy, before adding the ricotta and other ingredients. The crust is optional, but if you would like to make one, you can use graham crackers or cookies, processing them into crumbs and adding melted butter.
For the filling, blend together ricotta, cream cheese, lemon zest and juice, sugar, salt, and vanilla extract. Add the eggs and blend until smooth. Pour the filling into the pan, tapping the back of a spoon on the surface to pop any bubbles. Bake at a low temperature for 2 to 2 1/2 hours, until the edges are firm but the centre still jiggles.
Once baked, run a thin knife around the cheesecake to loosen it from the pan and let it cool to room temperature. Then, refrigerate until well-chilled before serving. This cheesecake can be served plain or topped with fresh fruit or a fruit glaze. It can also be frozen for future enjoyment!
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Ricotta as a replacement for dairy
Ricotta is a soft, fresh, mild, and milky Italian cheese with a pillowy texture and a ton of moisture. It is traditionally made from the whey byproduct left over from making other cheeses. In the US, it is made from milk and cream—typically cow's milk, but it can also be made from goat, sheep, or water buffalo milk.
Ricotta can be used in both sweet and savoury dishes, including cheesecakes, dips, lasagna, cannoli, stuffed pasta dishes, and even on its own as a topping for fruits and desserts.
If you are looking to replace dairy in a cake recipe, ricotta can be a great option. It can add a rich taste and texture to your cake, keeping it soft and flavourful. For a moist and creamy interior texture, use whole milk ricotta cheese. You can also use lemon to enhance the flavour of the ricotta cake.
If you are looking for a dairy-free alternative to ricotta, there are several options available:
- Greek yoghurt: This can be used as a one-to-one substitute for ricotta in dips, baked goods, and pancakes. It has a thicker and smoother consistency than ricotta, adding a rich flavour to your cake.
- Silken tofu: This is a versatile option that can be used in both sweet and savoury dishes. It is a good source of protein and can absorb the flavours of other ingredients.
- Crème fraîche: This can be used to thicken sauces or as a base for cakes or pies. It has a less tangy flavour than sour cream.
- Cottage cheese: This option has similar moisture content and a mild taste to ricotta, making it a suitable substitute for pancakes, quick bread, and muffins.
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How to make a gluten-free ricotta cake
If you're looking for a simple, tasty, and gluten-free cake recipe, then a lemon ricotta cake could be the perfect choice. This cake is incredibly light and delicate, with a fluffy texture and a rich flavour.
Ingredients
- 1 cup of softened butter
- 1 cup of sugar
- Lemon zest
- 2 tablespoons of lemon juice
- 1 cup of ricotta cheese
- 2 cups of gluten-free all-purpose flour (or almond flour for a denser texture)
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 3 eggs
- 1 teaspoon of vanilla extract
Method
- Preheat your oven to 350°F.
- Grease a 9-inch springform pan with softened butter or baking spray, and line the bottom with parchment paper.
- In a large mixing bowl, combine the lemon zest and sugar. Mix until fragrant and well combined.
- Add the softened butter and mix until light and fluffy.
- Add the ricotta cheese and lemon juice, blending until combined.
- In a separate bowl, combine the flour, baking powder, and salt.
- Add the eggs and vanilla extract to the wet mixture, blending until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until you have a smooth batter.
- Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the cake to cool completely before removing it from the pan and serving.
Tips and Variations
- For a denser, more nutritious cake, you can substitute almond flour for regular flour.
- This cake can easily be adapted to other flavours, such as orange ricotta or chocolate chip ricotta.
- To make a simple frosting, dust the cake with powdered sugar or icing sugar.
- You can also serve the cake with fresh fruit or a side of cream.
- If you want to make this cake dairy-free, you can substitute a thick, dairy-free yoghurt for the ricotta cheese.
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Ricotta cake without a springform pan
Ricotta cakes are usually baked in a springform pan, but you can use other types of pans to achieve the same results. If you don't have a springform pan, you can use a regular cake pan, a loaf pan, a Bundt pan, or even a disposable aluminum foil pan. Here are some tips for using different types of pans to make a ricotta cake:
If you're using a regular cake pan, an 8-inch or 9-inch round pan will work well. You can line the pan with parchment paper and spray it with a non-stick coating to ensure the cake doesn't stick. The baking time may need to be adjusted, as a thinner cake will bake faster.
For a loaf pan, you can line the pan with parchment paper, leaving a strip of paper down the middle and up the shorter sides to help lift the cake out easily.
If using a Bundt pan, line the bottom with parchment paper, cutting out a hole in the middle to fit the shape of the pan. After the cake has cooled, you can place a paper plate with a hole cut out over the cake, turn it over, and then turn it onto a serving plate.
Disposable aluminum foil pans are a great option if you want to bring your cake to an event or give it away as a gift. Once the cake has cooled, you can cut away the sides of the pan to reveal the outside of the cake.
Keep in mind that ricotta cakes are quite moist and dense, so it's important to let the cake cool before attempting to remove it from the pan. You can also dust the cake with powdered sugar or serve it with fresh fruit for an extra touch.
By following these tips, you can successfully make a delicious ricotta cake without a springform pan.
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Frequently asked questions
To make a ricotta cheesecake, you'll need ricotta cheese, cream cheese, eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla. Preheat your oven to 350°F, grease a 9-inch springform pan, and mix all the ingredients together in a bowl. Then, pour the mixture into the pan and bake.
To make a light and fluffy ricotta cake, you'll need to whip air into the ricotta cheese. You can do this using a wooden spoon, a whisk, or an electric mixer. Additionally, adding extra virgin olive oil will help keep the cake soft and moist.
For the best results, you should use whole-milk ricotta cheese. This will give your cake a rich taste and texture.
Ricotta cake is a great dessert option, especially after a hearty meal. It can also be served as a breakfast treat, with a side of fruit.
To make a gluten-free ricotta cake, simply replace the flour with a gluten-free alternative. You can also experiment with different types of ricotta cake, such as orange ricotta cake or raspberry ricotta cake.
