Ricotta Cake With Honey And Cardamom Roasted Vegetables Recipes

HONEY RICOTTA CHEESECAKE

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.

RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
• In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.

RICOTTA CAKE WITH HONEY AND CARDAMOM ROASTED VEGETABLES

Steps:

• Heat oven to 190°C.
• Mix the cardamom, honey, olive oil and seasoning if desired in a large bowl.
• Add the peppers, aubergine and courgette and mix to coat in the dressing.
• Spread the vegetables on a roasting tray in a single layer and bake for 1 hour.
• To make the cake mix the garlic, ricotta and pecorino cheeses reserving a handful of the pecorino. Season with the nutmeg and salt and pepper.
• Turn the cheese mixture into a greased 23cm round springform tin. Smooth the top and sprinkle with the remaining pecorino.
• Bake for 30 mins until firm and golden brown.
• Remove from the tin onto a serving plate and top with the vegetables. Serve immediately.

RICOTTA HONEY CHEESECAKE

Steps:

• In a food processor, pulse together the flour, butter, sugar and salt until mixture resembles rolled oats.
• Add 3 tablespoons cold water; pulse just until clumped together.
• Press onto the bottom and 2 inches up the side of a 9-inch springform pan; prick all over with a fork.
• Refrigerate for 30 minutes.
• Line the pastry with foil; weigh down with pie weights or dried beans.
• Bake in the bottom third of a 375 degree F oven for 15 minutes.
• Remove the weights and foil; bake until golden, about 20 minutes.
• Let cool on a rack.
• Meanwhile, in a food processor, whirl the ricotta until smooth.
• Add the honey and sugar; whirl until smooth.
• Add the eggs, 1 at a time, whirling well after each addition.
• Blend in the cream, flour and lemon zest and juice; pour into the crust.
• Bake in the centre of a 325 degree F oven until golden and set around the edges yet the centre still jiggles slightly, about 50 minutes.
• Transfer to a rack and loosen the side of the pan; let cool for 1 hour.
• Refrigerate until cold, about 4 hours.
• To serve, cut the cheesecake into wedges, drizzle with honey and dust with cinnamon.

CAROL'S RICOTTA CAKE

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.

RICOTTA-RAISIN COFFEE CAKE

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.