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Ricotta Cheese Cake/Recipe

Inspired by Upper Canada Cheese Ricotta

Makes 9-inch cake




6                      eggs

2/3 cup           sugar

2 teaspoon     vanilla extract

1 teaspoon      zest of lemon

2 tubs              guernsey girl ricotta (weighing approx. 0.37 to 0.40 kg)                                                                    

      confection sugar for dusting.

      glaze or top with:

      Raspberry Lavender Jam, Blueberry Lavender Jelly or try                     

      any other flavor from Exotic Jelly.



Preheat the oven to 325 F. Spray the pan with cooking spray. Separate the eggs, placing the whites in a large bowl and the yolks in a food processor.

Add the sugar and vanilla to the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the another large bowl.

Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture then scrape into the prepared pan, smooth with the top with the spatula.

Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes.

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