Ricotta Raisin Cake 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 CHEESECAKE

Steps:

• Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
• Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
• Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

RICOTTA CAKE

Steps:

• Bring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
• Remove pan from heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard vanilla bean.
• Preheat oven to 350 degrees. Butter and flour an 8-inch-round, 3-inch-deep springform pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer pan to a cooling rack.
• When cake has completely cooled, run a knife around edge to loosen. Gentlyremove ring; transfer cake to a serving platter. Sprinkle with confectioners' sugar, and serve with sauce.

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.

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.

RICOTTA RAISIN CHEESECAKE

Steps:

• Crust: Preheat the oven to 350 degrees F. In a bowl, mix the ingredients together. Thickly butter a 9 or 10-inch springform pan and press the mixture into the bottom of the pan. Refrigerate, uncovered, while you make the filling.
• Filling: Filling: In a mixer fitted with a whisk attachment (or using a hand mixer), mix the ricotta, sour cream, egg yolks, and flour until smooth (the mixture will remain a bit grainy from the ricotta). Add the sugar, lemon juice, and vanilla and blend until creamy. Fold in the raisins.
• In a clean dry bowl, whip the egg whites until stiff but not dry. Fold them into the filling mixture. Pour into the prepared pan and bake until the top of the cake is set and dry to the touch, though still a bit soft in the center, 70 to 80 minutes. It should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Let cool in the pan. The cake will deflate a bit as it cools. Cover and refrigerate the cake at least 2 hours. (Or refrigerate until ready to serve, up to 48 hours.) Remove the sides of the pan and serve cold.

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.

CINNAMON-RAISIN COFFEE CAKE

Steps:

• In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

ITALIAN RICOTTA CAKE

Steps:

• Cream butter and gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, while continuing beating. Add brandy. Add flour and baking powder. Mix into a dough until the consistency is like Play-Doh®. Press dough into a greased and floured 9x13-inch pan. Refrigerate for 2 1/2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Beat ricotta cheese in a large bowl 4 to 5 minutes on high speed. Add eggs, 1 at a time, beating after each addition. Add sugar and heavy cream and beat until blended. Fold in egg whites.
• Spoon 1/2 of the mixture into the crust. Sprinkle 1/2 of the zests and 1/2 of the cinnamon on top. Repeat with remaining filling, zest, and cinnamon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Turn off the oven and let cake cool in the oven for 2 hours. Remove from the oven and chill completely before serving.

LUCY FERIGNO'S RICOTTA CAKE

Steps:

• Place ricotta in a fine-mesh sieve and set aside to drain for approximately one hour.
• Preheat oven to 375 degrees.
• In a large bowl, mix together drained ricotta, salt, flour, sugar, egg yolks and orange rind. Beat well for approximately five minutes until mixture is thick. Add candied peel and mix well with a wooden spoon to distribute pieces throughout mixture.
• In a separate bowl, beat egg whites until stiff. Fold gently but thoroughly into egg yolk mixture.
• Butter and flour a deep, round, springform cake pan, 8 1/2 to 9 inches in diameter. Pour batter into pan - it should not be more than half full. Place in oven and bake for 40 to 45 minutes, or until middle is firm to the touch and cake is lightly golden brown on top.
• Remove from oven and set aside to cool. As the cake cools, it will shrink somewhat. When cool, remove sides of pan and gently transfer cake to a serving dish. Sift confectioner's sugar and cinnamon, mixed together, over the top.