Ricotta Mini Cakes Recipe 455
RICOTTA MINI CAKES RECIPE - (4.5/5)
Provided by june
Number Of Ingredients 12
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.
MINI RICOTTA CAKES
This is a wonderful light dessert after a heavy meal or with coffee or tea. I substituted half of the sugar with Splenda and it tasted just wonderful. No difference in taste at all!
Provided by Debra Valvo @Twink56
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray 2 baking sheets with cooking spray. Mix all dry ingredients together and set aside. Beat butter and sugar until creamy. Add egg , ricotta cheese and vanilla Add dry ingredients and mix well.
- Drop by tablespoon and bake at 350 for approximately 14 minutes or until edges are lightly browned. Let cool on cookie sheets for 3 minutes then remove to cooling rack.
- For the glaze, Beat confectioner's sugar and milk until creamy. Dip the tops of cookies into glaze and let harden. Store loosely covered.
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- Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.
- In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter; stir well to combine. Add 1 heaping tablespoonful to each lined muffin cup. Press the crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. In the meantime, make your filling. Reduce the oven temperature to 300 degrees (F).
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and Ricotta cheese until smooth. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolk and beat until combined. Turn the mixer off and, using a rubber spatula, gently stir in the cream, mixing until evenly combined.
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