Ricotta cake? Yum or yuck? Update yum!!

[shinysparklybubbles]

I found a recipe for a ricotta cheese cake. You make a regular box cake, pour it in a cake pan and then add this mixture of ricotta cheese, eggs, sugar and vanilla on top then bake. Has anyone tried a cake like this before ? It sounds interesting but I think I'd like to hear that it's good before I waste my time and find out it's yucky!

 

[mackeysmom]

I found a recipe for a ricotta cheese cake. You make a regular box cake, pour it in a cake pan and then add this mixture of ricotta cheese, eggs, sugar and vanilla on top then bake. Has anyone tried a cake like this before ? It sounds interesting but I think I'd like to hear that it's good before I waste my time and find out it's yucky!

I have had ricotta cheesecake in Italian restaurants - I love it. Different texture than traditional cheesecake - not as creamy and not as sweet.

I'd like the full recipe if you don't mind sharing.

Thanks,
Laura

 

[Michelle67]

I've never tried it, but it sounds promising!

 

[Elmo9607]

I have to chime in with a yuck here...not a fan. I think it's a texture issue...they are too dry and crumbly for me.

 

[Michelle67]

I have to chime in with a yuck here...not a fan. I think it's a texture issue...they are too dry and crumbly for me.

Oh wow, really? It seems like it would be just the opposite. Reading it, I was thinking that it would be very dense, heavy, and moist. Right up my alley, in other words. Haha.

 

[java]

I had a ricotta pound cake this past week that was delicious! I'm trying to find a recipe online to copy it, but they all have lemon and this one didn't taste like it did.

On cheesecake though, I'm from ny and a purist, ny style only for me. But I know the ricotta style is very popular. Give it a try!

 

[LuvOrlando]

yum, most Italian pastries are made with a ricotta base. Here's the thing though, the ricotta they use for sweet is not the icky stuff you get in a regular container at the grocery store. Most of the time its used for baking it is home made so there is no graininess. I did discover that Sorennto does now have a "Velvety smooth" Ricotta in some stores, Walmart of all places is the only place I've seen it around here but I bet Shoprite would carry it in Jersey. Anyway, the texture is a million times better for cannoli and baked goods but too cream cheesy for dropping on pasta, it weirded my kids out.

 

[shinysparklybubbles]

Oh wow, really? It seems like it would be just the opposite. Reading it, I was thinking that it would be very dense, heavy, and moist. Right up my alley, in other words. Haha.

It calls for 2 lbs of ricotta so I'd agree with you I'd would imagine it would be dense, heavy and moist!

 

[shinysparklybubbles]

yum, most Italian pastries are made with a ricotta base. Here's the thing though, the ricotta they use for sweet is not the icky stuff you get in a regular container at the grocery store. Most of the time its used for baking it is home made so there is no graininess. I did discover that Sorennto does now have a "Velvety smooth" Ricotta

I had no idea that there was different kinds! I'll have to look.

 

[shinysparklybubbles]

http://allrecipes.com/Recipe/ricotta-cake/detail.aspx


The recipe I have says the cheesecake part ends up on the bottom and serve from the pan. Completely cool and then refrigerate. And this recipe suggest topping with cool whip and fruit.

 

[Ciao Mickey]

I found a recipe for a ricotta cheese cake. You make a regular box cake, pour it in a cake pan and then add this mixture of ricotta cheese, eggs, sugar and vanilla on top then bake. Has anyone tried a cake like this before ? It sounds interesting but I think I'd like to hear that it's good before I waste my time and find out it's yucky!

My sister's mil made this about 20 years ago.

If I remember correctly, it was something different and pretty tasty. It does not come out like a regular cheesecake if that's what you are thinking. It was more of a dense, very moist cake.

She made it in a 11" by 13" baking pan.

 

[Hannathy]

I have had ricotta cheesecake in Italian restaurants - I love it. Different texture than traditional cheesecake - not as creamy and not as sweet.

I'd like the full recipe if you don't mind sharing.

Thanks,
Laura

I would to! That sounds very good, kinda like a "dump" cake but with ricotta instead of pie filling.

 

[libraryfreak]

I make it, it's delicious! Very moist. My recipe:

1 choc cake mix, not "pudding style". Duncan Hines Butter cake mix is the best, if you can find it. Mix according to pkg directions and use a 9x13 pan. Set aside.

Mix together:
15 oz ricotta cheese
3/4 c sugar
1 Tablespoon vanilla
3 eggs

Use electric mixer and beat till well blended. Pour over unbaked cake mix and it will work it's way to the bottom while baking. Bake 1 hour at 350. After cake has cooled, spread frosting and store in fridge.

Frosting:
1 4oz box instant choc pudding
1 c. milk
8 oz cool whip

Mix pudding and milk w/a wire wisk. Do not use an electric mixer for this. Fold in Cool Whip.

 

[dawson5]

I got a recipe from a little old lady about 20 yrs ago. We were at a church for a baptism and it seemed the older members made food for after the ceremony. It was hard getting her to give up the recipe, but she finally gave in. (We all would have loved to have gone through her recipe box. There were quite a few good things there, but this one just stuck out.)

Ours is called a pudding cake and specifically asks for Duncan Hines butter cake mix.

Recipe:
Pudding Cake
1 box DH butter cake mix. Mix as directed, but add 1/2 c milk and vanilla pudding (cooking, not instant).
Mix well.
Grease and flour 9x13 pan, put batter in and set aside

Topping:
24oz Ricotta
3 eggs, one at a time
less than 1/2 c sugar
2 tsp vanilla
Beat in mixer until smooth.
Spread on top of cake batter and bake at 350 for 1 hr or until done. Sift powdered sugar on top when cake is cool.

I've never had a cake like this before or since. I know it has an odd appearance, but once you try it, you kind of fall in love with it.

 

[Elmo9607]

When I had ricotta cheese cake, it didn't have any additional cake with it, it was just a cake made from the ricotta mixture. Maybe that caused the dryness, although I can't say Im willing to try it again

 

[Ciao Mickey]

I got a recipe from a little old lady about 20 yrs ago. We were at a church for a baptism and it seemed the older members made food for after the ceremony. It was hard getting her to give up the recipe, but she finally gave in. (We all would have loved to have gone through her recipe box. There were quite a few good things there, but this one just stuck out.)

Ours is called a pudding cake and specifically asks for Duncan Hines butter cake mix.

Recipe:
Pudding Cake
1 box DH butter cake mix. Mix as directed, but add 1/2 c milk and vanilla pudding (cooking, not instant).
Mix well.
Grease and flour 9x13 pan, put batter in and set aside

Topping:
24oz Ricotta
3 eggs, one at a time
less than 1/2 c sugar
2 tsp vanilla
Beat in mixer until smooth.
Spread on top of cake batter and bake at 350 for 1 hr or until done. Sift powdered sugar on top when cake is cool.

I've never had a cake like this before or since. I know it has an odd appearance, but once you try it, you kind of fall in love with it.

This is more like the cake I had. I'll have to dig up the recipe I have and compare.

 

[shinysparklybubbles]

I got a recipe from a little old lady about 20 yrs ago. We were at a church for a baptism and it seemed the older members made food for after the ceremony. It was hard getting her to give up the recipe, but she finally gave in. (We all would have loved to have gone through her recipe box. There were quite a few good things there, but this one just stuck out.)

Ours is called a pudding cake and specifically asks for Duncan Hines butter cake mix.

Recipe:
Pudding Cake
1 box DH butter cake mix. Mix as directed, but add 1/2 c milk and vanilla pudding (cooking, not instant).
Mix well.
Grease and flour 9x13 pan, put batter in and set aside

Topping:
24oz Ricotta
3 eggs, one at a time
less than 1/2 c sugar
2 tsp vanilla
Beat in mixer until smooth.
Spread on top of cake batter and bake at 350 for 1 hr or until done. Sift powdered sugar on top when cake is cool.

I've never had a cake like this before or since. I know it has an odd appearance, but once you try it, you kind of fall in love with it.

I'm making this for a party tomorrow, your reputation is on the line here!

 

[shinysparklybubbles]

I made the recipe that dawson5 posted. It was really good! I would like to try it again and use lemon pudding and lemon extract instead of vanilla since I love all things lemon! Thanks for posting your recipe and thanks to the poster who suggested the veltvetly smooth ricotta!

 

[monorailsilver]

Yum! It is an Easter tradition for my family. I am 1/2 Italian. I can only eat a small slice of it at a time since it is rich.

I have to chime in with a yuck here...not a fan. I think it's a texture issue...they are too dry and crumbly for me.

It probably wasn't made right then.

My dh doesn't like it but he didn't grow up with it & "all those crazy Italian desserts your family eats."

 

[dawson5]

I made the recipe that dawson5 posted. It was really good! I would like to try it again and use lemon pudding and lemon extract instead of vanilla since I love all things lemon! Thanks for posting your recipe and thanks to the poster who suggested the veltvetly smooth ricotta!

Hey glad you liked it. I will try the smooth ricotta next time.

One thing I wanted to say, I've tried the large and small size of the puddings, seems like either work. Although I do prefer the smaller one.

My dh doesn't like it but he didn't grow up with it & "all those delicious Italian desserts your family eats."

fixed that for you

I used to love when my great grandmother would come to visit--Christmas and Thanksgiving. All the food was just awesome. My mom has a lot of her recipes still, but it's the deciphering of my mom's handwriting and figuring out the measurements for my great grandmother's recipes. It was never 1c of this or 1 tsp of that, it was a pinch of this or handful of that.