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!
250 g ricotta
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.