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Torta di ricotta

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Course Dessert

Cuisine Italian

Equipment

• Equipment Needed: Mixing bowl, whisk, 9-inch springform pan, oven, parchment paper

Ingredients

  

• Ingredients
• For the Torta:
• 500 g about 18 oz of ricotta cheese (can substitute with cottage cheese for a lower-fat option)
• 3 large eggs
• 150 g about ¾ cup granulated sugar (can use coconut sugar for a healthier option)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest optional for added flavor
• 2 tablespoons all-purpose flour or gluten-free flour for gluten-free options
• A pinch of salt
• For Serving Optional:
• Powdered sugar for dusting
• Fresh fruit or berry compote
• Chocolate or caramel sauce

Instructions

 

• Step 1: Preheat the Oven
• Preheat your oven to 180°C (350°F) and prepare a 9-inch springform pan by greasing it lightly and lining the bottom with parchment paper. This ensures easy removal of the torta once baked.
• Step 2: Mix the Ingredients
• In a mixing bowl, combine the ricotta cheese, eggs, sugar, vanilla extract, lemon zest, flour, and salt. Using a whisk or a hand mixer, blend everything until smooth and creamy. Make sure there are no lumps in the ricotta.
• Step 3: Pour into the Pan
• Once the mixture is well combined, pour it into the prepared springform pan. Gently tap the pan on the counter to remove any air bubbles and ensure an even surface.
• Step 4: Bake
• Place the torta in the preheated oven and bake for about 40 minutes, or until the center is set and the edges are lightly golden. It might still jiggle slightly in the center—this is normal!
• Step 5: Cool and Serve
• After baking, turn off the oven and let the torta cool in the oven for about 10 minutes with the door slightly ajar. This helps prevent cracking. Remove it from the oven, let it cool completely at room temperature, and then refrigerate for at least 2 hours before serving.
• Step 6: Add Final Touches
• Before serving, dust with powdered sugar and add fresh fruit or a drizzle of sauce on top if desired.
• Variations
• Chocolate Torta di Ricotta: Add 50g of cocoa powder to the mixture for a chocolate-flavored version.
• Fruit-Infused: Fold in fresh berries or chopped dried fruits into the ricotta mixture for added flavor and texture.
• Lemon or Orange Ricotta: Substitute lemon zest with orange zest for a citrusy twist.

Torta di Ricotta is a delightful Italian dessert that’s both creamy and rich, making it a perfect end to any meal or a sweet treat during the day. This recipe is versatile, allowing for various flavor profiles, and it’s a great option for those who want something that feels indulgent yet simple to make. From my own personal experience, this dessert has always been a crowd-pleaser, and let me show you how I make it.

Notes on What to Expect

When making Torta di Ricotta, expect a creamy and rich dessert that’s light yet fulfilling. The flavors are subtle and can be customized easily. This dessert is perfect for gatherings, and leftovers can be stored in the refrigerator for up to three days, making it great for meal prep.

Give this recipe a try and enjoy a taste of Italy in your home. When you’re having friends over or just treating yourself, Torta di Ricotta is sure to impress.

Meal Facts

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Easy
• Servings: 8
• Calories: Approximately 250 per slice
• Cost of Ingredients: $10-15 (prices may vary)
• Cuisine: Italian
• Course: Dessert
• Equipment Needed: Mixing bowl, whisk, 9-inch springform pan, oven, parchment paper
• Check out the right equipment and Ingredients that you need for making  #Torta di Ricotta here

Ingredients

For the Torta:

• 500g (about 18 oz) of ricotta cheese (can substitute with cottage cheese for a lower-fat option)
• 3 large eggs
• 150g (about ¾ cup) granulated sugar (can use coconut sugar for a healthier option)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional for added flavor)
• 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free options)
• A pinch of salt

For Serving (Optional):

• Powdered sugar for dusting
• Fresh fruit or berry compote
• Chocolate or caramel sauce

Instructions

Step 1: Preheat the Oven

Preheat your oven to 180°C (350°F) and prepare a 9-inch springform pan by greasing it lightly and lining the bottom with parchment paper. This ensures easy removal of the torta once baked.

Step 2: Mix the Ingredients

In a mixing bowl, combine the ricotta cheese, eggs, sugar, vanilla extract, lemon zest, flour, and salt. Using a whisk or a hand mixer, blend everything until smooth and creamy. Make sure there are no lumps in the ricotta.

Step 3: Pour into the Pan

Once the mixture is well combined, pour it into the prepared springform pan. Gently tap the pan on the counter to remove any air bubbles and ensure an even surface.

Step 4: Bake

Place the torta in the preheated oven and bake for about 40 minutes, or until the center is set and the edges are lightly golden. It might still jiggle slightly in the center—this is normal!

Step 5: Cool and Serve

After baking, turn off the oven and let the torta cool in the oven for about 10 minutes with the door slightly ajar. This helps prevent cracking. Remove it from the oven, let it cool completely at room temperature, and then refrigerate for at least 2 hours before serving.

Step 6: Add Final Touches

Before serving, dust with powdered sugar and add fresh fruit or a drizzle of sauce on top if desired.

Variations

• Chocolate Torta di Ricotta: Add 50g of cocoa powder to the mixture for a chocolate-flavored version.
• Fruit-Infused: Fold in fresh berries or chopped dried fruits into the ricotta mixture for added flavor and texture.
• Lemon or Orange Ricotta: Substitute lemon zest with orange zest for a citrusy twist.

Tips and Substitutions

• Dairy-Free Option: Use dairy-free ricotta or blended silken tofu as a substitute for ricotta cheese.
• Sweetener Alternatives: Replace granulated sugar with honey or maple syrup. Adjust the quantity to taste.
• Flour Alternatives: Use almond flour or coconut flour for gluten-free versions.

Nutritional Information (per slice)

• Calories: 250
• Total Fat: 14g
• Carbohydrates: 28g
• Protein: 8g
• Fiber: 1g
• Sugar: 12g

Troubleshooting Tips

• If the torta cracks: Make sure not to overbake it. Keeping the door ajar while it cools in the oven helps prevent cracks.
• If the torta is too dry: Ensure that you don’t bake it too long. It should still be slightly soft in the center when done.