Tuesday

RICOTTA DELIGHT

Leia em PORTUGUÊS



I was looking for a cheesecake recipe on the net so that I could use up a blueberry compote we had bought. Most cheesecake recipes were quite rich for what I had in mind at the moment. Then, I finally found a Ricotta Cake recipe at  "Receitas de Comidas" that looked pretty good for what I wanted.


When it was ready, I didn't know exactly how to name it... a cheesecake, a cake, a pudding... guess a little bit of each. For this reason, I named it "Ricotta Delight". It is light, and can be served with jams or compotes of any kind, or even on its own, its delicious!


The original recipe was microwaved, but I don't really like cooking or baking in a microwave oven, so I opted on spending some more time using a conventional oven. I also omitted the raisins that the recipe called for, because, after all, I wanted to use up my blueberries, right? All the rest was followed to a T and I loved it!

RICOTTA DELIGHT

Ingredients:

250 g  ricotta
4 eggs
1 can sweetened condensed milk 
200 ml milk
2 tbsp all purpose flour
1 tsp baking powder
butter for greasing the pan

Preheat the oven at 350°F (180°C).

Grease a 9" baking pan with butter.

Mix all ingredients in a blender. Pour into the greased pan and bake for approximately 1h 15min, or until golden brown and when inserting a toothpick it comes out clean.

Unmold while warm.

Pour your favorite compote or spread some jam on top.

Serve at room temperature or chilled.



13 comments:

  1. Ohhhh Renata, it's wonderful!!LOL

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  2. Renata, I to doesn't like to cook in microwave, this cheese cake delight looks awesome love the blueberry spread on the top.

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  3. Rê, posso dizer que é um clafoutis reinventado? rsss...assim me pareceu?

    Muito legal,muito gostoso, e deu vontade de fazer, mas as blueberries lindonas assim não vou achar por aqui nunca, vamos de improvisação então não é?

    Morangos, ou outra fruta da estação, quem sabe?

    Abraço,
    Take care!!!!

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  4. This looks absolutely incredible! I have never actually tried a ricotta cake- is it healthier than a regular cheesecake?

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  5. Kathryn, I'm not sure if it is healthier, but the recipes I read for cheesecake were packed with lots of heavy cream and lots of cream cheese, and also a crust. I was looking for a similar result but with ricotta, no cream and no crust. Thanks for visiting!

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  7. Renata, deve ficar ótimo com uma compota de goiaba ou goiabada cremosa... será minha próxima tentativa!
    Obrigada pela visita!

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  8. OMG I LOVE this ricotta cake. the blueberry jam running on that slice, I'm slowly dying. want some cheesecake right now !!!!
    THANKS FOR SHARING Renata. hope you'll have a wonderful Friday

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  9. This is just decadent, sweet and luscious ricotta ever! I don't think anyone can resist this! Renata, you make the most mouthwatering dessert of all!

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  10. I love cheesecakes that are not sweet and rich. Looks lovely, Renata.

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  11. That cake looks sooooooo good! A divine dessert that contains one of my favorite ingredients.

    Cheers,

    Rosa

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  12. Yummy, yummy yummy, music for my tummy!
    :-))))))))))
    Looks absolutely scrumptious, decadent, tempting! I was hungry when I came here... Now I'm desperate.
    big hug, dear. Have a nice day!

    ReplyDelete

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