Mini Ricotta Cakes Recipes

MINI OLIVE OIL AND RICOTTA POUND CAKES WITH CHOCOLATE COVERED ORANGE PEEL

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-cup mini loaf pan with 1 tablespoon of the butter.
• Sift together the flour, baking powder and salt in a medium mixing bowl. Whip together the remaining 1/4 cup butter, the ricotta, sugar, olive oil, orange zest and vanilla bean seeds in a separate large bowl with an electric mixer on low speed. Add the dry ingredients and continue to beat until light and airy, another 3 minutes. Drop the eggs into the mix session one at a time. Drop in the chocolate bits and stir with a spatula until they are evenly spread throughout the batter.
• Pour the batter into the mini loaf pans and bake for 40 to 50 minutes. Insert toothpicks into the pound cakes to see if it pulls out clean.
• Allow the cakes to cool in the pans for about 10 minutes, and then transfer to a wire rack to cool fully.

RICOTTA MINI CAKES RECIPE - (4.5/5)

Steps:

• For cookies, heat oven to 350 degrees. Coat 2 baking sheets with nonstick cooking spray. Whisk flour, baking powder, baking soda and salt together; set aside. Beat butter and granulated sugar together until blended. Add egg, ricotta and vanilla; beating until combined. On low speed, add flour mixture and beat until blended. Drop by tbsp onto prepared pans. Bake at 350 degrees for 14 minutes or until lightly browned around edges. Let cool on sheets 3 minutes, then remove to rack to cool completely. For glaze, beat confectioners' sugar and milk together until well blended. Dip tops of cookies into glaze and set aside until glaze has hardened.

ITALIAN RICOTTA MINI CAKES (COOKIES)

Steps:

• 1. Cookies: Preheat oven to 350 degrees and lightly grease two baking sheets (or line with parchment). I use nonstick cooking spray, and it works great. 2. Whisk flour, baking soda, baking powder, and salt together; set aside. 3. Beat butter and granulated sugar together until blended. Add ricotta, egg, and vanilla and beat until blended. On low speed, add flour mixture. 4. Drop by tablespoons onto cookie sheets and bake at 350 degrees until golden brown around the edges, about 14 minutes. Let cool on sheets for three minutes, then place them on a cooling rack to cool completely. 5. Icing: Whisk powdered sugar and milk until smooth. Dip centers of cookies in-glaze will slowly spread down the sides. Let glaze harden. Notes: I divided up the dough into two bowls when fully mixed and added food coloring to each bowl One red, one green - for Christmas. It was really tough to stir, but worth the effort! They came out gorgeous. A tip though if you want to add sprinkles after you ice the cookies - do it before the icing dries or it will not stick!! Another thing - I can't remember if I turned the heat down to 325 or not so if you cook at 350, just keep an eye on them. They are delicious cookies!! Enjoy!

MINI RICOTTA CHEESECAKES WITH BERRIES

Steps:

• Preheat oven to 325°F
• For cheesecakes: Coat 4 mini-muffin pans (12 muffins each pan) with cooking spray. Add all ingredients to a blender jar or the bowl of a food processor. Blend or process just until smooth. There will be about 5 cups of batter. Divide batter among the prepared pans. The batter will come to the top of the cups. Bake for 20 minutes. Cool completely. Chill completely before removing from pans. (Cheesecakes will fall slightly.)
• For compote: Place berries and honey in medium saucepan. Cook 5 minutes. To serve, place 2 cheesecakes on each plate. Top with compote.

EASY RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Blend cake mix, 3 eggs, milk, and softened butter in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 4 minutes. Pour into prepared pan.
• Beat remaining 2 eggs, ricotta cheese, sugar, and vanilla extract together in a large bowl until smooth. Pour evenly over cake batter in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Chill cake in the refrigerator for at least 2 hours before serving.