Easy Berry Ricotta Cheese Cake
This berry ricotta cheese cake is insanely moist and bursting with flavor. It is so simple to make and insanely delicious!
Ingredients
- 1/2 cup (115 g) butter, softened
- 2¼ cups (280 g) all purpose flour
- 3½ tsp baking powder
- 1 tsp salt
- 1¼ cups (295 ml) milk
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1½ cups (300 g) sugar
Ricotta Mixture:
- 16 oz (0.45 kg) ricotta cheese, drained + patted dry
- 2 eggs
- 1/2 cup (100 g) sugar
- 1 tsp vanilla extract
- 1/4 cup (35 g) blueberries
- 1/4 cup (30 g) raspberries
Instructions
- Preheat oven to 350℉. Line a 9x13 inch cake pan with parchment paper.
- In a large bowl using an electric hand mixer, cream your butter for 1-2 minutes. Sift in the flour, baking powder and salt and beat for 30 seconds. Next, pour in the milk, eggs, vanilla, almond extract, sugar and beat for 1 more minute.
Ricotta Mixture:
- In a medium bowl, whisk together the ricotta cheese, eggs, sugar and vanilla until smooth. Transfer 1/3 of this mixture to the cake batter and mix to combine. Pour the cake batter into the pan. Dollop 6 large scoops of the ricotta mixture onto the cake batter (see photo above) Sprinkle the top with the berries. Bake for 40-45 minutes or until toothpick comes out clean. Allow to set in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
You may also like this Coconut Ricotta Cheesecake
- Store leftovers in an airtight container in your fridge for 4 days or counter for 3 days.
Calories: 592kcal, Carbohydrates: 82g, Protein: 15g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 166mg, Sodium: 670mg, Potassium: 208mg, Fiber: 1g, Sugar: 53g, Vitamin A: 821IU, Vitamin C: 1mg, Calcium: 293mg, Iron: 3mg
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