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    Home » Desserts

    Torta Di Ricotta

    Published: May 14, 2020 · Modified: Mar 15, 2023 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Italian simplicity at its best here ! This Torta di Ricotta with hints of lemon and traces of cinnamon is the perfect spring dessert.

    Ricotta cake on a bed of icing sugar decorated with candied violets

    It has very subtle lemon and cinnamon flavour. Very subtle.. it is almost like a custard- just vanilla and creamy cheesecake.

    The ricotta cheese you use is the dry type -like a farmer's cottage cheese.

    In the interest of full disclosure I trimmed the browned sides so they would match the top of the cheesecake. I thought I looked prettier that way on a cake plate.

    Sideways view of a piece of ricotta cake
    Torta di Ricotta with Candied Violets

    I also chose to decorate it with Candied Violets. They are not hard to make but they are a little finicky. I thought it was worth it for the presentation but you can just sift the top with icing sugar or add decoration of your choice.

    Candied Violet

    This begs to be served with chilled Limoncello on the side to really amp up the spring theme! If you start a few weeks early you can make your own!

    Limoncello bottle with 2 shots
    Homemade Limoncello

    Ricotta cake on a bed of icing sugar decorated with candied violets

    Torta Di Ricotta

    Light and delicious this will serve a crowd easily!
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Dessert
    Cuisine: Italian
    Prep Time: 25 minutes mins
    Cook Time: 40 minutes mins
    Total Time: 1 hour hr 35 minutes mins
    Servings: 12 servings

    Ingredients

    • 6 large eggs separated
    • ⅔ cup sugar
    • 1 lb fresh ricotta cheese
    • 2 Tbsps flour
    • 2 Tbsps sour cream or mascarpone
    • 1 tablespoon lemon zest can sub orange zest
    • ¼ teaspoon cinnamon
    • ⅛ teaspoon salt
    • icing sugar for garnish
    • candied violets for garnish optional

    Instructions

    • Preheat oven to 350 degrees.
    • Spray a 9 or 10" springform pan with cooking spray and cover the bottom with parchment paper.
    • Blend the egg yolks and sugar in food processor until thick and pale (about ½ minute). Add the ricotta, flour, sour cream (or mascarpone), zest and cinnamon. Blend another 30 seconds.
    • Beat egg whites with the salt in a large bowl until they hold stiff peaks. Pour ricotta mixture gently down the side of the bowl. Fold in gently but thoroughly.
    • Gently pour the batter into the springform pan. Set on a baking sheet to catch any stray drips. Bake 35-45 minutes. Center should be set and spring back to your touch. Run a knife around the outside edge of the cheese cake as soon as you remove it from the oven.
    • Transfer pan to a rack to cool. After 30 minutes remove sides of pan. Loosen the bottom and slide the cake carefully to serving platter. (you can leave the parchment paper on the bottom).
    • Sprinkle with icing sugar and serve warm or at room temperature. Tradition is to serve this cake the day it is made but you can make it one day ahead, cool uncovered, then chill covered. Serve the next day.

    Nutrition

    Calories: 149kcal | Carbohydrates: 14g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 123mg | Sodium: 81mg | Potassium: 84mg | Fiber: 0.1g | Sugar: 11g
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

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