Italian Creamy Ricotta Cake in 5 Minute, With Keto Version (VIDEO)
Try this quick and delicious Italian creamy ricotta cake recipe that you can make in just 5 minutes! It’s rich and bursting with flavor. Perfect for a sweet treat anytime!
Ingredients
- 2 Organic lemons
- 750 g ricotta soft and creamy (2¾ cups plus 3 tbsp)
- 2 eggs
- 250 g granulated sugar 1¼ cups
- 60 g potato starch sifted (⅓ cup plus 1 tbsp)
- 1 sachet of vanilla powder sifted (or 1 sachet of vanillin or 1 teaspoon of vanilla extract)
Instructions
- Preheat your oven to 180 °C (ca 356 °F). Grate the zest of 2 lemons.
- In a large bowl, work the ricotta with a spatula until creamy.
- Add the eggs and sugar and mix well between each ingredient, mashing with the spatula to avoid lumps.
- Sift the potato starch and vanilla powder (or add the vanilla extract if using) into the bowl. Mix until fully incorporated.
- Fold in the grated lemon zest.
- Line a 20 cm diameter round cake pan (8 inch) with parchment paper extending above the rim, then fill with the batter.
- Bake for 40 minutes or until the ricotta cake is set, and the surface becomes dark, almost burnt. The crunchy top crust is the characteristic of this cake, imparting a delicious caramel aroma.
- Let the cheesecake cool in the pan on a wire rack. Once it reaches room temperature, refrigerate it for at least 4 hours, preferably overnight. This helps the flavors to meld and the cheesecake to set properly.
- To serve, remove the ricotta cake from the springform pan and slice.