Ricotta is an unusually healthy and tasty cheese. It can be used in many different ways, but the cakes are especially tasty. You can cook them according to different recipes, the most interesting ones are collected here.
Ricotta Cake - General Cooking Principles
All ricotta cakes can be divided into two more categories of desserts: with and without pastries. The first are prepared either from the cheese itself and are subjected to heat treatment, or it is used for a layer of personally prepared cakes. Cakes without baking are mainly prepared with gelatin, they require cooling and additional time for freezing. Sometimes cook on agar-agar.
What else is needed for the cake:
· Flour;
· Sugar;
· Eggs;
· butter.
The exact list of ingredients, as well as their quantity, depends on the selected recipe. Ricotta needs to be used fresh, especially if the cake is not cooked. If suddenly the cheese does not inspire confidence, then it is better to choose a recipe in which the product will be baked and added to the dough itself.
Decorating cakes from ricotta can be different creams, icing, sprinkle with coconut chips, with which they are perfectly combined. Careful to be with nuts, they are not always appropriate. But different fruits are welcome, especially with tender flesh. These can be peaches, bananas, citruses or berries. Ricotta also goes well with dried fruit.
Ricotta Cake Without Baking
The easiest way to make ricotta cake is to assemble it without baking. As a basis, you can use any shortbread. It turns out very useful dessert for children and adults. In it, you can use any jam or jam at your discretion, just fruit puree is suitable, but not liquid consistency.
Ingredients
· 250 g mascarpone;
· 5 tablespoons of sugar;
· 100 grams of jam;
· 400 g ricotta cheese;
· 80 grams of oil;
· 15 g of gelatin;
· 50 ml of milk;
· 180 g of cookies.
Method of preparation
1. Grind cookies well. Melt the butter or just soften, combine with cookies, grind to obtain a wet crumb. Lay it in a split form, level the cake, put it in the fridge, let it freeze, the layer should get a little stronger. 2. Gelatin mixed with milk, let it swell. You can use just water. Take the liquid at room temperature.
3. Mix ricotta with sugar and mascarpone, grind to homogeneity.
4. Gelatin melt. You can warm up a little in the microwave or put in a water bath. You can not give him to overheat. As soon as all the clots dissolve, immediately remove from heat.
5. Add gelatin to the cheese mixture with sugar. Stir thoroughly, the product should be evenly distributed. Otherwise, the cake will not harden.
6. We take out the form with the base from the refrigerator, spread the cheese mixture on it, level it and set again to cool for about half an hour.
7. Check. If the cheese layer began to set, when touched, it does not stain the finger, we lubricate it with jam or any thick puree, you can add pieces of berries or fruits. Apply evenly and send the cake for another three hours in the fridge. After which it will be possible to remove the sides of the split form.
Ricotta Chocolate Cake
Recipe for a soft ricotta cake with pastries, but without flour. It turns out very gentle dessert. It is best to use a silicone form for it, then it will definitely not stick, everything will turn out in the best possible way. Chocolate needs to choose high quality so that it behaves correctly when heated.
Ingredients
· 80 g of sugar;
· 0.3 kg ricotta;
· 0.3 kg white yogurt;
· 3 eggs;
· 150 g of chocolate;
· 50 g of raisins.
Method of preparation
1. Wash the raisins, set aside on a napkin, let them dry.
2. Unpack the chocolate, break it into pieces, put it in a water bath and melt.
3. For the cake is best to use non-fat white yogurt. Combine it with sugar, grind.
4. Separate the yolks, ship to yogurt along with ricotta, stir. Next pour melted chocolate, which should not be hot.
5. Protein whip to a cool foam, you can throw a pinch of salt. We shift to the bulk, mix.
6. Add washed raisins, which can be safely replaced with dried fruits of other types. If they are large, then pre-cut. 7. We spread the prepared cream in the silicone form and immediately, until the foam has settled, we send to bake in the heated oven. Cooking a ricotta cake for about 40 minutes at 170 degrees. It can be baked in a water bath, like a cheesecake, but there is no need, everything works fine without it.
Ricotta cake on sponge cake
A simple recipe for a delicate sponge cake made from ricotta and gelatin. It is desirable to prepare it in a split form. For cream you need regular gelatin, you can use an instant product.
Ingredients
· 3 eggs;
· 120 g of sugar;
· 120 g of flour;
400 g ricotta
· 130 ml of cream of 33%;
· 50 ml of milk;
· 5 g ripper;
· 100 g sugar in cream;
· 20 g of gelatin.
Method of preparation
1. Beat the prescription eggs with sand until cool foam, enter the flour with a ripper, stir. Cover the detachable form with paper, pour out the dough, bake a thin cake at 200 degrees. Let go, let cool.
2. Gelatin pour milk, leave to swell.
3. Mix ricotta with sugar. Beat cream separately, combine with cheese, add melted gelatin. Gently but thoroughly stir the cream.
4. Remove the cake from the split form, remove the paper. You can immediately shift to a dish, throw a ring or re-assemble in the form.
5. Pour the prepared cream onto the cake, put it in the fridge, wait for it to solidify.
6. After four hours you can remove the cake. Decorate with berries, fruit or icing.
Ricotta Berry Cake
Another recipe for ricotta cake without baking. This is a cheaper option with the addition of fat cottage cheese. Useful and simple dessert, which can be prepared in a detachable form or just in a bowl, but you will need food film.
Ingredients
400 g ricotta
· 400 g of cottage cheese;
· 300 g sour cream;
· 30 g of gelatin;
· 130 ml of water;
· 350 g of berries;
· 150 g sugar.
Method of preparation
1. We start cooking with gelatin so that it can swell well. Fill with water, leave.
2. Mix ricotta, sugar and cottage cheese, carefully beat, add sour cream and bring to homogeneity. 3. Prepare the berries: wash, dry, choose spoiled specimens. If you use cherry or cherry, then pull out the bones.
4. Melt the gelatin, pour into the cream, whip. Add berries, stir.
5. Pour the cooked cake base into the mold or into the stiffened bowl. Sent to freeze for four hours, better for the whole night.
6. We turn the finished cake over onto a flat dish, serve it chilled, do not keep the dessert warm for a long time.
Homemade ricotta cake
Awesome recipe for a very delicate and tasty cake with ricotta, reminiscent in taste of cheesecake. You need a lot of cheese for it, but the result is worth it. If doubts are plagued, then you can cook half of the norm per sample.
Ingredients
· 0.9 kg ricotta;
· 8 tsp. honey;
· 3 tsp. Amoretto liqueur;
· 0.75 art. flour;
· 0.75 art. Sahara;
· 2 tsp. peel;
· 1 pinch of cinnamon;
· 1 pinch of vanilla;
· 5 eggs.
Method of preparation
1. Send the cheese to a bowl, add sugar and flour to it, carefully rub together until smooth.
2. Add eggs one by one, continuing to stir the dough.
3. Next to introduce all the fragrant ingredients and honey, continue to stir. Pour in the liquor and add a pinch of salt.
4. Grease and sprinkle with flour form, pour the cooked mixture, smooth and put in the oven. Bake the ricotta cake for 1 hour and 20 minutes at 150 degrees. Keep the shape exactly in the middle.
Ricotta Chocolate Cake with Flour
Another variation of ricotta cake. Flour is used premium wheat. This recipe is made with cocoa powder. We take a natural product without sugar and everything else in the composition, soluble beverages for breeding will not work.
Ingredients
· 0.33 kg of sugar;
· 0.35 kg of ricotta;
75 g cocoa;
· 10 g ripper (bag);
· 100 g of softened butter;
· 80 grams of flour;
· 3 eggs;
· 150 g of cream of 33%;
· Vanilla to taste.
Method of preparation
1. Put 250 grams of ricotta in a bowl. The rest will go to grease the cake. Add sugar, leaving 80 grams for the cream. Thoroughly grind.
2. Introduce one egg to the cheese, continuing to mix. 3. In a separate bowl mix cocoa powder with flour and baking powder. Better yet, sift them so that there are no lumps. Fall asleep in the dough, stir. At the very end add softened butter.
4. Lubricate the form and sprinkle with flour, put the dough.
5. Put the ricotta cake in the oven. We bake cake at 180 degrees, check the readiness with a match. By the time the process takes about half an hour.
6. Mix the remaining ricotta with sugar, grind it almost until the sand is completely dissolved, add a pinch of vanilla.
7. Beat fat cream up to foam, add cheese mass, stir.
8. Cut the cake into layers, you should have two pieces, a little grease between them, decorate the cake on top and on the sides with cream. You can sprinkle with coconut flakes or cocoa powder.
Ricotta Cake - Tips and Tricks
· If a little ricotta is missing, then you can partially add cottage cheese. But it is important to use a high-quality and fat product. Dry lumps and grains simply spoil the dessert. You can curd cottage cheese beforehand with a blender.
· Gelatin sheet and powder are almost the same. The sheet form of release is convenient in that the plates can be soaked in any amount of water, then removed and melted. Powdered gelatin requires precise adherence.
· Salt will not spoil any dessert. A small pinch will enhance the taste, make it deeper, hide the void, regardless of whether it is added to the cake dough or to the cream.
