Cherry Ricotta Cake
If you've ever bought ricotta for one recipe and had no idea what to do with the rest before it turns, this is for you.
My son requested lemon ricotta pancakes last weekend, but the recipe only needed half the tub. Ricotta is a fresh cheese, so it doesn't give you much time before it turns. Instead of letting the rest go to waste, I turned it into this cake!
Why ricotta?
Ricotta is a fresh cheese, so it doesn't carry a lot of distinct flavor on its own. That's actually what makes it such a good addition to cake. It doesn't compete with the other ingredients, it just adds moisture.
This cake also happens to share most of its ingredients with the pancakes, so it works just as well for breakfast as it does for dessert.
About the cherries
Cherries are what I had on hand, but this cake is flexible. If you don't have cherries, seasonal fruit like strawberries or peaches would work beautifully too. Whatever is ripe and in season is really the only rule.
The pan
I used a 7 inch springform pan, which is smaller than what most cake recipes call for. It's a 17cm mold, and it happens to be the perfect size for small batch baking. This cake serves about 6 to 8 people, which is just right when you don't need a full sized cake sitting around the house all week.
Grease the pan and line it with parchment paper before you start. If you've ever struggled with getting parchment to actually fit a round pan without folding awkwardly at the edges, I have a method that cuts it to fit perfectly every time. I go through it step by step in my video, so check that out if you want to see exactly how I do it.
Cardamom, or cacao nibs
It's done when a cake tester or knife slides in with zero resistance and the potato feels soft all the way through, almost collapsing slightly. You'll often see syrup bubbling out of the skin too, and that's a good sign.
Tips for the Best Results
Make sure your cream cheese is at room temperature before mixing so the filling comes out smooth and lump-free. The roasted sweet potato should also be fully cooled before you combine it with the other ingredients, otherwise the heat can affect the texture of the filling. Before baking, brush the top with leftover egg whites and sprinkle with black sesame seeds for a beautiful sheen and a subtle nutty flavor. You can bake this in your oven or on a grill, which is a great option for keeping your kitchen cool in the summer.
This cheesecake comes together in one bowl with no stand mixer or hand mixer needed. It is simpler to make than it looks, and the results are impressive every time!
This cake started as a way to avoid wasting half a tub of ricotta, but it's become one of those recipes I make on purpose now. It comes together quickly, uses ingredients you probably already have if you're making pancakes that weekend, and it's flexible enough to work with whatever fruit or mix ins you have on hand. Next time you find yourself with leftover ricotta and not enough time to use it, give this one a try. I think you'll end up making it again even when you don't have leftovers to use up.
Cherry Ricotta Cake
Makes 1 7-inch round pan (serves 6-8)
Prep time: 20 minutes
Cook time: 50 - 60 minutes
Total time: 11 hour 10 minutes to 1 hour 20 minutes, without cooking time
Ingredients
¾ cup cherries (about 12), halved and pitted
½ stick butter (softened)
100g sugar
¼ teaspoon salt
2 eggs (room temperature)
150g Ricotta Cheese
Lemon juice from ½ lemon
1 teaspoon cardamon seeds, coarsely chopped
120g all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon Turbinado sugar
Preparation
Preheat the oven to 350˚F. Grease the pan and line the bottom with round parchment paper. Set aside.
In a medium size bowl, add softened butter, sugar and salt. Using a stand mixer or hand blender, mix until fluffy, about 5 minutes.
Add eggs one by one, mixing well each time. Add ricotta cheese and lemon juice and mix well.
Sift flour, baking powder and baking soda over the bowl using a mesh colander or sifter. Using a rubber spatula, mix well, almost like folding in. Mix until there's no flour streak.
Add pitted cherries and cardamom seeds. Fold them evenly into the batter.
Pour the batter into the 7 inch round mold. Sprinkle turbinado sugar on top. Bake for 50 to 60 minutes, or until a cake tester comes out clean.
Cool on a speed rack until cool to the touch. Unmold from the pan.