Orange Ricotta Cake with Honey Mascarpone Cream
Ricotta cheesecake is a classic Italian dessert. It has a touch of citrus and is slightly lighter and more cake-like than a traditional New York cheesecake. It is typically served with preserves but also tastes great dusted with powdered sugar.
- Serves
- 6-8
Directions
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Prep: Preheat oven to 350 degrees. Prepare a 9-inch springform pan with butter and powdered sugar or line with parchment and lightly butter or non-stick spray the parchment.
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Make the batter: In a large mixing bowl or stand mixer, cream together the butter and sugar until fully combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes. Mix in the eggs, one at a time. Stir in the vanilla, lemon zest, juice, and mix to combine.
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Add dry ingredients: In three additions, gently mix in the flour, baking soda, and salt until just combined. Avoid overmixing. Small bits of ricotta may remain in the batter—this is perfectly fine and will melt into the cake as it bakes, creating a tender, moist texture.
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Bake: Pour the batter evenly into the springform pan. Bake for 45-50 minutes, or until the cake is just set and a toothpick inserted in the center comes out clean.
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Cool: Let the cake cool in the pan for 15 minutes before removing the collar and sliding it off the base of the pan. Cool on a wire rack and dust with powdered sugar before serving, or serve slices with sour cherry preserves.
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Whip the Cream: Add the mascarpone cheese to a bowl of a stand mixer fitted with a paddle and beat on high for 30 seconds. Add the cream, honey, vanilla, and powdered sugar. Beat until soft whipped peaks form. Chill until ready to dollop on top.
From Shawnie's class “Bright Mediterranean Cooking”
