Ricotta Cake with Fresh Berries

Ricotta Cake with Mixed Berries by @browneyedbaker :: www.browneyedbaker.com

Growing up in an Italian family, I’ve been eating ricotta cheese since I was able to handle solid foods. However, until recently, ricotta has always meant savory foods. Lasagna… manicotti… stuffed shells… ravioli… you get the picture. It was always a savory dish, and 9.9 times out of 10, it involved red sauce. It wasn’t until a few years ago when I had sfogliatelle and homemade cannoli and that I experienced how wonderful ricotta could be in a sweet recipe. A few weeks ago, I came across this ricotta cake in the Wall Street Journal and loved the idea of a ricotta-style cheesecake. Topped with fresh berries, what could be better?

Ricotta Cake with Mixed Berries by @browneyedbaker :: www.browneyedbaker.com

This cake did not disappoint; the texture was wonderfully silky smooth, and the flavor slightly sweet with a punch of citrus. It makes a great, light dessert to cap off a summer meal.

Ricotta Cake with Mixed Berries by @browneyedbaker :: www.browneyedbaker.com

The recipe for this cake states that freshly-made ricotta cheese is best for the cake due to the texture. I did not make ricotta from scratch, but the cheese department at my local (pretty large) supermarket makes its own fresh ricotta, so I bought a pound from there. I’m sure you could find fresh ricotta at any Italian grocery store, as well. I didn’t try this with commercial ricotta cheese, but I think it would still work, the texture just might not be exactly the same.

Now I know what’s next on my DIY list – homemade ricotta!

Ricotta Cake with Mixed Berries by @browneyedbaker :: www.browneyedbaker.com

How do you like your ricotta recipes – sweet or savory?

One year ago: Peach and Blueberry Crumble
Two years ago: Peanut Butter Chocolate Chip Cookie Bars
Six years ago: Parmesan Chicken and Rice

Ricotta Cake with Fresh Berries

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A light ricotta cake topped with macerated mixed berries.

Ingredients:

For the Berries:
3 cups strawberries, hulled and quartered
2 cups raspberries
1 cup blackberries
⅓ cup granulated sugar

For the Cake:
⅔ cup granulated sugar
5 eggs, separated
1 pound fresh whole-milk ricotta cheese
¼ cup mascarpone cheese
2 tablespoons all-purpose flour
½ teaspoon baking powder
1 tablespoon orange zest
2 teaspoons Grand Marnier
¼ teaspoon flaky sea salt

Directions:

1. Prepare the Berries: In a medium bowl, gently toss the berries with the sugar. Let the berries macerate while the cake is made.

2. Make the Cake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan; set aside.

3. Add the cake ingredients to a food processor in the following order, pulsing briefly after each addition: sugar, egg yolks, ricotta, mascarpone, flour, baking powder, orange zest, Grand Marnier and salt. After all of the ingredients have been added, blend until smooth, about 20 seconds. Transfer to a mixing bowl and set aside.

4. Using an electric mixer, beat the egg whites until just short of stiff peaks. Gently fold the egg whites into the batter.

5. Pour the batter into the prepared springform pan. Bake until the center of the cake springs back when touched and appears just set, 45 to 50 minutes. Allow to cool slightly before releasing the sides of the pan.

6. Allow to cool to room temperature. When ready to serve, drain the berries in a colander. Serve at room temperature topped with the berries. The cake is best served shortly after making, although you can keep it at room temperature or chilled for up to one day, but only top with the berries just before serving.

Share This Post...



46 Responses to “Ricotta Cake with Fresh Berries”

  1. Tieghan on August 7, 2013 at 12:22 am

    So pretty!! Like you I think of ricotta in a savory way, but this cake is changing my mind! Wow! Gorgeous!

    Reply

  2. Averie @ Averie Cooks on August 7, 2013 at 12:24 am

    Ive never had a ricotta cake! It looks incredible. The texture – wow! Looks so smooth, creamy, and wonderful!

    Reply

  3. Emily on August 7, 2013 at 12:34 am

    Those berries look wonderful! I’ve mostly had ricotta savory but love cannelloni! This cake looks fabulous.

    Reply

  4. Pamela @ Brooklyn Farm Girl on August 7, 2013 at 1:11 am

    I love ricotta in general, but especially in sweet recipes so this ricotta cake is going to win my heart!

    Reply

  5. Johlene on August 7, 2013 at 2:41 am

    I think I´ll definitely try this recipe as I´ve never had a Ricotta cake before.. by the way your photos are amazing!!

    Regards,
    Johlene
    Flavours&Frosting

    Reply

  6. Kiran @ KiranTarun.com on August 7, 2013 at 3:39 am

    I need to try ricotta cake. This is so delicious crowned with fresh berries :)

    Reply

  7. Norma on August 7, 2013 at 5:41 am

    I’ve had ricotta sweet and savory and they’re equally delicious. This cake looks beautiful!

    Reply

  8. Valerie L. on August 7, 2013 at 6:27 am

    The only way that I have ever had ricotta cheese in a dessert was in a old recipe called “Italian Love Cake”, and it was delicious, so I am sure that this cake would be wonderful, too.

    Reply

  9. Debbie on August 7, 2013 at 6:57 am

    I have had ricotta cheesecakes before but this one looks amazing with the mascarpone cheese, the grand marnier and the sea salt. I hope I can find the fresh ricotta. I will definitely not just pin this and forget it-I am making it soon!

    Reply

  10. Holly @ EatGreatBEGreat on August 7, 2013 at 7:14 am

    This cake sounds SO decadent and the berries on the top make it look so beautiful!

    Reply

  11. Belinda @themoonblushbaker on August 7, 2013 at 7:27 am

    I prefer the lightness and crumbly texture of ricotta cheese to normal cream cheese. Some times a girl need a bit of change. You cheese cake looks great! my favourite combo with ricotta is grilled figs and honey. i might try this recipe with this flavour combo sometime.

    Reply

  12. marie @ little kitchie on August 7, 2013 at 7:45 am

    I absolutely love ricotta cakes! This is so gorgeous with all those fresh berries piled on top!

    Reply

  13. Katharine on August 7, 2013 at 7:45 am

    Looks awesome! Homemade ricotta is quite easy to make; you don’t even need cultures or rennet to make it! The key is to use really good milk and really good heavy cream :)

    Reply

  14. Katrina @ Warm Vanilla Sugar on August 7, 2013 at 7:51 am

    This is such a pretty cake! LOVE!

    Reply

  15. Teri on August 7, 2013 at 7:57 am

    You know I have been meaning to try to use a sweet recipe with ricotta myself. It does look like a very light and airy texture to work with! You have given me weekend inspiration!

    Reply

  16. Nicole on August 7, 2013 at 8:25 am

    This looks awesome! I have been making ricotta from scratch for my lactose intolerant husband (I just use Lactaid whole milk). It is super easy, but takes some time. I got the recipe from Anne Burrell on Food Network. How about a cannoli recipe, next?!?!

    Reply

    • Michelle on August 7th, 2013 at 6:30 pm

      Hi Nicole, I actually did a cannoli recipe a few years ago, see the link at the top of the blog post for homemade cannoli :)

      Reply

      • Nicole on August 7th, 2013 at 9:53 pm

        Oh my…they look amazing! Thank you for pointing that out for me! Checking your blog is part of my morning ritual : )!

        Reply

  17. ThisBakerGirlBlogs on August 7, 2013 at 8:30 am

    That looks gorgeous!! Never had ricotta in a cake before but it looks like I’m missing out1 :-)

    Reply

  18. carrian on August 7, 2013 at 8:53 am

    I cannot wait to try this!

    Reply

  19. Nancy P.@thebittersideofsweet on August 7, 2013 at 9:36 am

    Ricotta cake or pie is an all time favorite! Had it fresh from a dairy in Italy once and have loved it ever since! This looks fantastic!

    Reply

  20. AndreaL on August 7, 2013 at 9:53 am

    Once again you have managed to take me back to things memories of my mother. Ricotta cake or pie is very near & dear to my heart. I cannot wait to try this :) I love the fact that the recipe came from the Wall St. Journal. That’s funny :)

    Reply

  21. Annie @ Annie's City Kitchen on August 7, 2013 at 10:00 am

    Oooo, I’ve never even heard of ricotta cake! (Definitely didn’t grow up in an Italian family…). This looks great though. It sounds like it would be amazing with some lemon curd on it too!

    Reply

  22. Diane W. on August 7, 2013 at 10:06 am

    Sweet ricotta desserts have long been in my Italian family! We are big cannoli lovers, as well as ricotta cheesecake! Have you been to Olives & Peppers (on Rt. 8) yet? I don’t typically go out for Italian food, but theirs is the closest to my grandmother’s I’ve ever had! AND they have the best dessert there called a Chocolate Love cake! Layer of chocolate cake with ricotta cheesecake baked inside, topped with chocolate mousse and shavings…I’m definitely in LOVE with it!

    Reply

    • Michelle on August 7th, 2013 at 12:55 pm

      Diane, you are so right! Olives & Peppers is awesome. Best time to go is on a hot summer’s evening because there will be no wait. Other than that be prepared to WAIT! There is nothing on their menu that isn’t absolutely delicious. They used to have Ricotta Pie on the menu. It was always sold out for the day. I wish they would bring it back (maybe they have since I was last there which has been awhile because of the wait for a table being so long). That tells you what fabulous food they have :)

      Reply

  23. Bakingyummies on August 7, 2013 at 10:16 am

    Wow, this ricotta cake looks so delicious. I’m salivating now.

    Reply

  24. Marcie @ Flavor The Moments on August 7, 2013 at 10:56 am

    This cake looks so delicious piled high with all of those mixed berries. Great summer dessert!

    Reply

  25. Jamie G on August 7, 2013 at 11:07 am

    I can’t wait to give this a try! My daughter has an aversion to cream cheese so she insists she doesn’t like cheesecake. I’m sure if she helps me make this she will love it.

    Reply

  26. Melanie on August 7, 2013 at 11:12 am

    You should try Giada’s ricotta cheesecake recipe. She uses amaretti for the crust but it’s killer with gingersnaps and ginger in the cheesecake.

    Reply

  27. angela@spinachtiger on August 7, 2013 at 11:20 am

    Love those ingredients for this gorgeous cake. I’m Italian too. And, I noticed tha flaky sea salt. Wow.

    Reply

  28. Ashley @ Wishes and Dishes on August 7, 2013 at 12:30 pm

    Oh my goodness!! Swoon!! Beautiful cake :)

    Reply

  29. Sarah Crowder (punctuated. with food) on August 7, 2013 at 1:27 pm

    What a great cake for summer entertaining! The base reminds me a lot of the ricotta pancakes we’ve been making lately.

    Reply

  30. Chung-Ah | Damn Delicious on August 7, 2013 at 1:45 pm

    What a gorgeous cake! I bet the addition of ricotta makes this so fluffy!

    Reply

  31. Christine on August 7, 2013 at 2:04 pm

    The photos look amazing! I’ve just found a recipe for making ricotta at home (so I can have it absolutely fresh) and the recipe makes 1 cup of cheese. Do you have a measuring cup conversion for 1# of ricotta? THANKS!

    Reply

    • Michelle on August 7th, 2013 at 9:14 pm

      Hi Christine, 1 pound of ricotta would be 2 cups in your measuring cups. Enjoy!

      Reply

  32. sara on August 7, 2013 at 2:48 pm

    So pretty! This looks SO delicious – I love fresh ricotta.

    Reply

  33. Nicole @ Mediterranean Baby on August 7, 2013 at 3:05 pm

    Any chance you have a substitute for the eggs?? One of my twins is allergic and I’m always looking for ways to make classic recipes without the eggs. This looks delicious!! Thank you!

    Reply

    • Michelle on August 7th, 2013 at 9:15 pm

      Hi Nicole, Ack, unfortunately, I do not. I’m not sure if an egg substitute would work or not. If you try one that you have success with, please feel free to share it!

      Reply

  34. Laura (Tutti Dolci) on August 7, 2013 at 10:13 pm

    I’ve wanted to make a ricotta cheesecake for a while – this is stunning with those fresh berries!

    Reply

  35. Jamie @lifelovelemons on August 8, 2013 at 8:48 am

    The berries on top look amazing!

    Reply

  36. Ruthie & Rose on August 8, 2013 at 10:03 pm

    This looks absolutely incredible! What a beautiful dessert for a dinner party or family gathering. Definitely bookmarking for later!

    Reply

  37. Andrea J. on August 9, 2013 at 6:20 am

    This sounds amazing! Sweet or savory I love ricotta. On one of her episodes, I had seen Giada DeLaurentis spread some ricotta on a plate then sprinkle sugar on top and explain that this was a treat for her as a kid growing up. OMG it is the best! I will buy ricotta just to have a little treat with some sugar. So good! I have to try this cake. Thank you!

    Reply

  38. Ar O'Brien on August 10, 2013 at 8:50 am

    I love the idea of the fresh berries but have been making this cheesecake for 20+ yrs. The ricotta is the secret ingredient for the light texture. It truly is wonderful.

    Reply

  39. Kerrin on August 15, 2013 at 8:56 pm

    Made this for my husband’s birthday and it was a HUGE hit w/ my Italian inlaws. (I also adapted it to be gluten free for family allergies by substituting my fave all purpose GF flour + 1/4 tsp xantham gum for the regular flour the recipe calls for)
    Thanks for the GREAT recipe! You made me look good!! :)

    Reply

  40. first birthday cakes for baby on August 29, 2013 at 3:43 pm

    ricotta’s berry cakes are so delicious. I like it. But how to make joint berry’s one another?

    Reply

  41. Dave on September 5, 2013 at 5:22 pm

    My father had seen this recipe and had asked me to make it for our family’s labor day celebration. This is a very light cake – the beaten eggwhites make it almost like a soufflé. The orange peel and the orange flower water make it highly perfumed and almost cloying. If I make this again, I’d put some lemon zest instead of all orange and cut the flower essence by about half – maybe put in some vanilla too. I’m thinking that using half ricotta and half regular cream cheese might make it creamier and not as fluffy. I also compoted some blueberries instead of the sugared fruit.

    Reply

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)