How To make California Ricotta Cake
1 pk Devil's food cake mix
-18.25-oz size 1 Container ricotta cheese
-15-16 oz size 1/3 c Powdered sugar
1/3 c Heavy cream
2 ts Vanilla extract
2 ts Grated orange zest
1/3 c Semisweet chocolate chips
-miniature size 2/3 c Roasted almonds; diced
2 tb Orange-flavored liqeur
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Prepare cake mix according to package directions. Turn batter into prepared pans. Bake according to package directions (30-35 minutes). Let cake cool in pans 15 minutes, then unmold and let cool completely on wire racks. In a medium bowl, combine ricotta cheese, powdered sugar, cream, vanilla, and orange zest. Beat with an electric mixer on medium speed untl light and fluffy, about 2 minutes. Stir in chocolate chips and 1/3 cup almonds. Sprinkle 1 tablespoon orange liqueur over top of each cake layer. Stack cake layers together with cheese filling in between and on top and sides. Sprinkle remaining 1/3 cup almonds around top edge of cake in a 1-inch-wide ring. Refrigerate until serving time. Source: 365 Great Chocolate Desserts. Shared and MM by Judi M. Phelps (G.PHELPS1) GENIE, (JPHELPS) NVN -----
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Strawberry Ricotta Cake Recipe
Strawberry ricotta cake - soft, melt-in-your-mouth, delicious! Easier to make than regular cheesecake but just as good. It’s just what we need to bring us out of this chill and into spring!
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Raspberry ginger ricotta cake!!!
The cake bottom is fresh with a delicious ginger flavor,the raspberries give the cake a delicious juiciness,and the ricotta makes the center super soft!!
You have to try this cake because it is absolutely delicious!!Let me know if you try the recipe!!#ricottacake
For the base:
250g/2cups flour
100g/7tbsp butter (melted and cooled)
100g/1/2cup sugar
100ml/1/3cup fresh lemon juice
70ml/1/3cup milk at room temperature
2 eggs at room temperature
20g/1/4cup fresh grated ginger
15g/1tbsp baking powder
A pinch of salt
For the ricotta mixture:
500g/2cups ricotta at room temperature
2 eggs at room temperature
50g/1/4cup sugar
125g/1cup frozen raspberries
The zest of a big lemon
The night before place the raspberries in the freezer,or at least 2 hours before baking.
Combine together the flour,baking powder and salt.
In a bowl beat the eggs together with the sugar until creamy.
When creamy add the melted butter,beat until incorporated,then add the milk and continue beating,add the lemon juice do the same.
Sift the flour mixture and add it to the batter,mix until combined.
Add the grated ginger,combine with a spatula.
Pour the batter into a well greased and floured baking pan(springform recommended),and set aside.
In a bowl combine the ricotta, sugar,eggs and lemon zest,beat until creamy and well combined.
Add the frozen raspberries and fold in.
Pour the ricotta mixture over the base mixture, and spread the ricotta mixture just in the center.
Bake it in a preheated oven at 180c/350f for 50 minutes,or until a toothpick comes out clean.
Let the cake sit in the pan for 30 minutes,and let cool completely on a wire rack.
Enjoy!!
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Ricotta cake, the Italian cheesecake !!!
Hello friends!
This cake is really delicious, it will take you very little time to make it and you will amaze all your guests. A very simple recipe for a perfect dessert to serve at the end of a meal, everyone will really like it.
Try this fantastic recipe and let me know in the comments if you liked it.
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Ingredients:
3 eggs
50 grams of potato starch
150 grams of sugar
450 grams of cottage cheese
100 grams of chocolate chips
the zest of a lemon
cooking time: in the oven at 170 ° for 50 minutes
Recipe difficulty: 5/10
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If you have few minutes do this tasty cake | Ricotta cake recipes | YUMMY RECIPES
If you have few minutes do this tasty cake | Ricotta cake recipes | YUMMY RECIPES
This ricotta cake recipe is a really tasty cake made by everyone at home so easy. The cake will melts in your mouth and you will definitely no resist without eating all.
Ingredients dough composition:
130g Flour
120g Sugar
2 Eggs
50ml Sunflower oil
60ml Milk
4g Baking powder
Salt
Ingredients ricotta cheese composition :
500g Ricotta
2 Eggs
40g Cornstarch or 30g Flour
75g Sugar
Vanilla extract
1 teaspoon grated lemon peel
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