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Ricotta cake

Ricotta Cake

Quick to make, delicious to eat! No baking! Ricotta cake is a kind of cheesecake - a cookie-crumb base, a delicate cheese filling, and a tart, vibrant jam on top. It takes very little time to make. Instead of jam, you can use fresh berries; it'll be even tastier and prettier. This dessert is perfect with your morning coffee, and you won't be embarrassed to serve it at a holiday table either.

katushafin

Recipe author

Composition / ingredients

Servings:

180

Butter

Ricotta

400

Mascarpone

250

Sugar

Jam

200

Vanilla

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 6 g

Fats 34 % 20 g

Carbohydrates 55 % 32 g

344 kcal

GI: 6 / 31 / 63

Cooking method

Cooking time: 20 min

Step 1:

Gather the ingredients.
Step 2:

Let's start with the cookie base. The cookies need to be crushed - you can use a blender, or put the cookies in a bag and run a rolling pin over them.
Step 3:

Melt the butter.
Step 4:

Combine the crushed cookies with the butter and mix well.
Step 5:

Line the bottom of the pan with parchment.
Step 6:

Spread the cookie crumbs over the bottom and tamp them down well. You can use the bottom of a glass.
Step 7:

Mix the ricotta with the mascarpone, and add sugar and vanilla to taste. Mix well.
Step 8:

Spread the cheese mixture as a second layer.
Step 9:

Spread the jam on top. Chill for several hours in the fridge.

For this cake I used ricotta I made at home, which cut the cost considerably. To make it at home, take a liter of milk, heat it almost to a boil (but don't let it boil), and pour in 4 tablespoons of lemon juice. The milk will curdle and release the whey. Cool the mixture and drain it through a cheesecloth-lined sieve. Homemade ricotta is ready! I wouldn't replace the mascarpone, though - it gives the cake a delicate creamy taste. If you do decide to substitute, use thick sour cream or heavy cream. If the filling seems runny, you can add gelatin to set it. I didn't need any - both the ricotta and mascarpone were thick. I also made the topping jam myself: I took frozen pitted cherries and cooked them with pectin gelling sugar per the directions. I got a wonderful cherry jam in just three minutes. But you can use any ready-made jam or preserves - just adjust the sugar to taste. Or you can make a thick berry kissel; that's tasty too. Use tart berries - they balance the sweetness of the cheese base. Any cookies will do; chocolate or baked-milk-flavored ones are delicious.