RICOTTA RICOTTA CAKE

don't call it a cheesecake

ricotta ricotta cake before going into the oven

This ricotta cake made its appearance last year at Spencer served in the summer with peach leaf cream and smashed berries. But I realized it is very delicious anytime of year. This cake is meant to be thin, with lots of dollops of ricotta, almost pretending to be a tart but with a much more tender crust in the form of cake. I like to add jam in the winter or frozen berries or even sliced almonds. I also love adding chopped chocolate to the cake and lots of orange zest to the ricotta. This cake is so versatile!

In testing this recipe, I came to the unhelpful conclusion that making the ricotta yields a better result. But if store bought is what you have, just strain it for at least a half hour to overnight before making the recipe. Store bought ricotta always has more liquid/water than when I make farm cheese at home.

Ricotta CAKE

9” thin cake