ALMOND RICOTTA CAKE
This Almond Ricotta Cake recipe is a traditional Italian dessert that's great served with a espresso, tea, or coffee.
Provided by Angela Allison
Categories Dessert
Time 1h2m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use 1 tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around pound, shaking out excess when coated. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and almond extract and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the finely chopped almonds.
- Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.
- For the topping, sprinkle sliced almonds on top of cooled cake. Place the powdered sugar in a fine mesh sieve to shake on top of cake just until cake is just covered.
Nutrition Facts : Calories 289 kcal, ServingSize 1 serving
ALMOND RICOTTA CAKE
Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.
Provided by Chantal
Categories Holidays and Events Recipes Easter Desserts
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
- Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
- Fold in almond flour and ricotta cheese with a silicone spatula.
- Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
- Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
- Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 31.6 g, Cholesterol 106.7 mg, Fat 26.8 g, Fiber 3.4 g, Protein 11.4 g, SaturatedFat 8.8 g, Sodium 61.5 mg, Sugar 23.5 g
RICOTTA CHEESECAKE WITH ALMONDS
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: Position a rack in the lower third of the oven and preheat to 350 degrees F. Spread the almonds for both the crust and topping (1/4 cup plus 1/3 cup) on a rimmed baking sheet and bake until golden, about 5 minutes. Let cool. Crumble the biscotti into a food processor; add 1/4 cup toasted almonds and the granulated sugar and pulse until finely ground. Add the butter and pulse to combine. Press the mixture into the bottom of an 8-inch springform pan. Bake until set, about 12 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
- Meanwhile, make the filling: Beat the egg yolks and 1/2 cup granulated sugar in a large bowl with a mixer on high speed until pale, about 2 minutes. Add the ricotta and beat until smooth, about 2 more minutes. Beat in the amaretto, vanilla and almond extracts, and orange zest. Put the egg whites and the remaining 2 tablespoons granulated sugar in a separate bowl and beat with a mixer on medium-high speed until soft peaks form (do not overbeat). Using a rubber spatula, fold about one-third of the beaten egg whites into the ricotta mixture, then gently fold in the rest until just combined. Scrape the batter into the prepared crust. Bake until slightly puffed and lightly golden on top, about 1 hour, 20 minutes. Transfer to a rack and let cool, 20 minutes. Run a knife around the edge of the cake to loosen, then remove the springform ring and let cool completely. Combine the confectioners' sugar and cinnamon in a fine-mesh sieve and dust over the cheesecake. Scatter the remaining 1/3 cup toasted almonds on top and dust again. Serve at room temperature. Photograph by Johnny Miller
RICOTTA PIE WITH AMARENA CHERRIES
Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.
Categories Bon Appétit Dessert Ricotta Cheesecake Bake Almond Cherry
Yield 8 servings
Number Of Ingredients 22
Steps:
- Crust:
- Place a rack in middle of oven and preheat to 325°F. Generously butter pan and set aside. Pulse almonds, flour, sugar, and salt in a food processor until almonds are finely ground and mixture is combined. Add egg yolks and pulse to incorporate. Add 3 Tbsp. butter to mixture and pulse until dough is the consistency of wet sand.
- Press crust into the bottom and 3/4" up the sides of prepared pan using a straight-sided measuring cup. Chill until firm, about 10 minutes.
- Bake crust until evenly golden brown and set, 12-14 minutes. (If it slumps during cooking, you can always press it back into place with the measuring cup while it's still warm.) Transfer pan to a wire rack and let crust cool.
- Filling and assembly:
- Keep oven at 325°F. Using an electric mixer on medium speed, beat cream cheese in a medium bowl until no lumps remain, about 1 minute. Add ricotta and sour cream and beat until well incorporated. Add egg yolks and egg one at a time, beating well between each addition. With the motor running, gradually add sugar and salt and beat until filling is creamy and smooth, about 2 minutes. Add almond extract, vanilla extract, lemon zest, and orange zest and mix just to incorporate.
- Set pan with prepared crust on a large sheet of foil and fold up foil tightly around sides of pan (you can turn 2 small sheets of foil into 1 large sheet by folding their edges together several times, then opening up like a book). Repeat with several more pieces of foil to create a waterproof seal around the bottom and up the sides of the pan. Set inside a large roasting pan or baking dish and pour filling into crust (it will go above the crust).
- Set roasting pan on oven rack and carefully pour in very hot water to come about halfway up the side of the springform pan. Bake ricotta pie until the top is set and dry to touch but the filling still wobbles underneath (it will firm as it cools), 65-75 minutes. Transfer to the refrigerator and chill until cool and firm, 3-4 hours.
- Slice ricotta pie and serve topped with amarena cherries.
- Do Ahead
- Crust can be baked 1 day ahead. Store tightly covered at room temperature. Ricotta pie can be made 3 days ahead. Keep chilled.
RICOTTA CHEESECAKE WITH ALMOND PRALINE
Top this dense and decadent ricotta cheesecake with a crackly, crunchy almond candy for an easy and elegant presentation.
Provided by Donna Hay
Categories HarperCollins Bake Dessert Cheesecake Almond Ricotta
Yield 8-10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 150°C (300°F).
- Lightly grease a 22cm round springform cake tin and line the base with non-stick baking paper. Set aside.
- To make the base, place the flour, sugar and butter in a food processor and process for 1 minute or until a rough dough forms.
- Using the back of a spoon, press the mixture into the base of the prepared tin. Bake for 30-35 minutes or until golden and just cooked. Set aside to cool slightly.
- While the base is baking, make the filling. Place the cream cheese, ricotta, sugar, lemon juice, lemon rind and vanilla in a food processor and process until smooth. Place the cornstarch and water in a small bowl and mix until smooth. Add the cornstarch mixture and the eggs to the filling and process to combine.
- Lightly re-grease the sides of the cake tin and pour the filling over the base, tapping gently to remove any air bubbles.
- Bake for 50 minutes-1 hour or until light golden and just set. Allow to cool in the closed oven for 50 minutes.
- Refrigerate for 1 hour or until chilled.
- To make the almond praline:
- Preheat oven to 200°C (400°F). Sprinkle the sugar over a large lightly greased baking tray lined with non-stick baking paper. Bake for 12-15 minutes or until melted. Sprinkle with the almonds and allow to set completely on the tray. Crush the praline into small pieces. Sprinkle the cheesecake with the almond praline to serve, pressing gently to secure.
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RICOTTA CHEESECAKE WITH FRESH RASPBERRIES - ONCE UPON A …
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Cuisine American, ItalianTotal Time 1 hr 40 minsCategory DessertsCalories 382 per serving
- Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray; dust it evenly with flour and tap out any excess.
- To make the crust: place the almonds, flour, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until the nuts are finely chopped and the mixture looks sandy. In a small bowl, whisk together the egg yolk, cooled melted butter and vanilla. Add the liquid mixture to the nut mixture and pulse several times until the ingredients are well combined, moistened and crumbly. Dump the mixture into the prepared pan and, using your fingers or the bottom of a measuring cup, press into an even layer. Place the pan in the freezer for 10 minutes (or the refrigerator for 15-20 minutes) to chill; then bake for 10-15 minutes, until the crust is lightly golden. Let cool on a wire rack.
- Meanwhile, make the filling: Combine the cream cheese, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until soft and creamy, about 1 minute. Add the ricotta and process until the mixture is smooth and light, another 2 minutes. Add the eggs, one at a time, processing for 5-10 seconds between each addition. Add the vanilla, amaretto, cornstarch and orange zest and process until mixture is just combined (do not overmix).
- Pour the filling into the crust, smoothing the top with a spatula. Bake the cheesecake for about 50 minutes, until the top is lightly golden, the edges are set and the center is quite jiggly but not totally liquid (it will continue to cook as it cools). Carefully remove the cheesecake from the oven and allow it to cool completely on a wire rack. It will sink a bit -- that's okay. Once cool, If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
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