This ricotta cheese cake recipe is easy and quick (ready in one hour!)
The result is a soft and extra moist dessert, infused with orange aroma and bursting with sweet blueberries
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| This post is written in collaboration with Tuxton Home. All opinions are mine alone. |
No crust for this baby, just a few wholesome ingredients in one bowl, one whisk (or a hand mixer makes the job even faster), one batter in one pan. And the result... (suspenseful pause please). An unbelievably moist and rich ricotta cheese cake loaded with blueberries and a touch of orange flavor. Soooo delightful that it's bound to make your day brighter.
Now tell me, don't you just want to grab this little fork and eat your way through the slice... or the whole cake for that matter?!? I hope these photos give out how much I love this cake and how much fun I had taking pictures.
And that is thanks to this beautiful and colorful new plates I got. Look!
This is the Concentrix 12-piece dinnerware set in cobalt blue by Tuxton Home. I love love loooove the simple and bright design. And these shades of blue are cool and cozy all at the same time.
This set comes with four 10 inch dinner plates, four 7 inch salad plates and four 13 oz bowls. Tuxton plates are designed for heavy duty use and can go from microwave to dishwasher, from freezer to oven! And make sure to check out all the colors choices available... perfect to add a beautiful accent to your dinner table. I will probably get one more set in a different color to mix and match!
Now let's talk about this dessert. This recipe is simple, fast and very easy to follow. Trust me: you really can't go wrong with this cake.
Please note, this is not your average cheesecake. I used ricotta (not cream cheese) so the texture will be slightly different than what you are used to. If you baked with ricotta cheese before you know that already.
Here are some tips: Mix extra well the eggs with the sugar and the ricotta. It needs to be light and fluffy. When adding the dry ingredients make sure to just mix enough to combine, so you'll end up with a nice and soft cake (low speed recommended for this step).
Also, if you've baked with blueberries before, you probably know that gravity generally makes these berries sink and collect to the bottom of cakes. So all I did was adding just half of the blueberries to the batter, and add the rest to the top of the cake once in the pan. Ingeniously simple, right? Look a the result...
Enjoy :)
INGREDIENTS:
YIELD: one round 9 inch (23 cm) cake, about 8 servings
- 3 eggs
- 1 cup (200 gr) sugar
- 3 cups (750 gr) ricotta cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon orange extract (optional)
- 1 orange (zest)
- 1 cup (150 gr) all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 2 cups (250 gr) fresh blueberries
PREPARATION:
TIME: about 1 hour (10 minutes to prepare, 50 minutes to bake)
Preheat the oven to 350°F (175°C).
In a large bowl add the 3 eggs and the cup of sugar and mix well (mixer recommended) until light and fluffy.
Add 3 cups of ricotta cheese and blend some more.
Add 1 teaspoon of vanilla extract, the 1/4 teaspoon of orange extract (if using) and the finely grated zest of 1 orange. Mix some more.
Swift 1 cup of flour and add to the mixture together with 1 teaspoon of baking powder and a pinch of salt. Mix until combined.
Add one cup of blueberries and fold.
Spray one round 9 inch cake pan (removable bottom is recommended). And cover the bottom with parchment paper if desired.
Pour the batter and level.
Add the remaining blueberries to the top and push slightly down.
Bake at 350°F (175°C) for about 50-55 minutes until set in the middle. Turn off the oven and let the cake sit inside for 15-20 minutes.
Let the cake cool down, remove from the pan and refrigerate for one hour or longer before cutting in slices.
Sprinkle with powdered sugar before serving if desired. Enjoy!
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