Ricotta cheese cake

Posted on: December 18th, 2009 by admin No Comments

While spending time in Southern Ontario, we celebrated Bean’s birthday early with a glorious cake made by his Mum. The recipe is famous in the area and comes from a well known cheese store in Windsor, Galati.


  • 1425 g (3 lb) fresh ricotta cheese
  • 1 1/3 c white sugar
  • 1/2 c flour
  • 6 eggs
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • Graham cracker crumbs for the crust (Aussie alternative use ginger snaps)
  • cherries or strawberries for topping

Preheat the oven to 180ºC (350ºF) and grease a 9 in (23cm) springform cake tin.

Blend together the ricotta, half of the sugar and the egg yolks. Add the lemon juice, vanilla and the flour. Mix until smooth. Beat together the egg whites and the rest of the sugar (not like a meringue) and add to the ricotta mixture.

Sprinkle the cake tin with crumbs to make a crust (about 1 cm thick 1/3 in). Bake for 1 hour and make sure you take the cake out of the oven to cool- don’t worry if the center still wobbles or looks un-cooked, this is normal. It will set up once it cools, the edges will be just a hint brown.

It’s lovely to serve this cake with cherries ontop, but you can use any berries or fruits, or serve it as is. It is moist and creamy and well worth being famous!

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