Ricotta Cheese Cake

I made this using a whole tbsp. of vanilla, 2 eggs and raspberry Greek Yogurt. It was good but the ricotta cheese seemed too wet. I think next time I might use less ricotta and more yogurt. I will definitely make again. Thanks

I did a little differently. For filling, used 15 oz ricotta plus 6 oz. cream cheese, 2/3 cup sugar…and only one egg … otherwise felt it would be too runny. Also added 3 different kinds of extracts instead of just one .. 1/2 tsp each almond, rum and vanilla extracts. LOVE THIS RECIPE!!

Usually, I prefer a classic cheesecake made from cream cheese but this is light, creamy and delicious. Loretta Dill

Delicious, tasty, fluffy, moist Italian ricotta cake. I have been making for years. I just love it! Everyone always asks for the recipe. Perfect for anytime of day, the perfect pair with coffee! A match made in heaven!

LOVED IT !!!!!!

Another note to make is, only use whole milk ricotta. It taste better and has a creamier texture.

*I love this cake! *With the following changes: Add One More Egg Bake for 15 extra minutes (We live in mountains at 3,000 ft altitude) Cut the sugar in half I read that some folks had problems with the ricotta adding too much moisture and causing the cake to be too wet/soggy. My cake turned out perfect, moist yet firm. However, the brand of ricotta I chose to use in this recipe was not at all watery. It was nice and firm and without visible fluid. As with most recipes, the specific attributes of the ingredients chosen will impact the final outcome of the recipe. My conclusion – use a firm ricotta and if yours is too watery when you purchase it, then drain it well through cheesecloth until you have a firm ricotta to work into the recipe. In conclusion: My husband had a scoop of vanilla ice cream on top of his. I had a spoonful of cherry pie filling topped by a dollop of whipped cream and it was delicious!

I can changed it to my liking. using a bundt pan I made the cake part ,like the direction says,using 3 eggs used 3/4 cup of splenda too sweet,could have used a 1/2 cup —used 8oz of cream cheese and 16 oz of ricotta ,blended it together used 1/8 tsp of lemon extract -very good , nice and brown cooking the 2nd part had to cook longer, turn heat down and cooked until it was done,would make it again

Easy and very delicious. Added orange extract.

This cake is so delicious!! Definitely making this again. Hubby loved it!

I made this as written, but baked in a Bundt pan. It did not come out of the pan well, something I’ve not had an issue with before. This tasted so good. I served with a choice of homemade lemon sauce or fresh whipped cream with chocolate sprinkles. Everyone loved it.

I made a few changes but even without it would have been great.. I made in 9 inch springform added a bit more lemon extract . I had enough to make a small 3 inch tester (ha ha for me ). Everyone loved it , I’ll be making this with other mixes, maybe chocolate with almond extract, lemon or even a white with extra vanilla. Loved it.

This cake was very easy to make. We used a bundt pan. What I didn’t realize was that the cheese mixture would sink to the bottom of the pan and therefore come out on top when done. This was a delightful surprise, though some of it stuck a little to the pan. The result though is this rather stunning cake that I’m sure people will wonder how it was made.

Made this exactly how its stated but in a bundt pan, definitely a keeper

Like other reviewers suggested, I changed the cake mix to lemon and used almond flavor in the cheese mixture. This was a wonderful cake that hit the spot without being overly sweet. I will definitely make it again.

I made this for a dinner party. Easy to make. Didn’t fit in my bundt pan, had to much cake mix. Followed suggestions: Strained ricotta – cake still VERY moist; mixed some of the ricotta in with the cake – cake part was delicious; took A LONG time to cook, need to pay attention to insure that the ricotta filling is cooked/set; added dark chocolate chips and this got rave reviews. Overall company loved the cake, I didn’t really like the filling. Based on others’ reviews I give it a 4 but I don’t know if I’d make it again, just ok to me.

Perfect! I wouldn’t change a thing! May need an extra 15 minutes bake time with the bundt pan.

It was delicious and really moist.

I make this cake often and love it. BUT the picture is wrong. That cake was made in a bundt cake pan and has cherries with a tunnel of Ricotta. I would like that recipe.

I made this today, very good!! I used a German chocolate cake mix because that’s what I had, I’m betting the yellow will be even better.

I made this in a Bundt pan since the picture with recipe was a Bundt cake. I followed the recipe with minor tweaks- added chocolate chips and cinnamon. Other than that I followed the recipe. I baked the cake as directed and added cook time to an hour. It was not done so back in for another 20 minutes. After letting the cake cool I removed the cake only to find it had not cooked all the way through. Not sure what happened but was disappointed it was not completely baked. I will try this again but will use a 13×9 pan instead.