Italian Ricotta Cheese Cake with Blueberries by Cooking with Manuela

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often less expensive and still provides sweetness.

candied fruit

🥗Healthier: dried fruit

💰Cheaper: fresh fruit

Dried fruit can be a healthier option with less sugar.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are often cheaper and nut-free.

Preheat the oven to 350°F (175°C).

In a large bowl add the 3 eggs and the cup of sugar and mix well (mixer recommended) until light and fluffy.

Add 3 cups of ricotta cheese and blend some more.

Add 1 teaspoon of vanilla extract, the 1/4 teaspoon of orange extract (if using) and the finely grated zest of 1 orange. Mix some more.

Sift 1 cup of flour and add to the mixture together with 1 teaspoon of baking powder and a pinch of salt. Mix until combined.

Add one cup of blueberries and fold.

Spray one round 9 inch cake pan (removable bottom is recommended). And cover the bottom with parchment paper if desired.

Pour the batter and level. Add the remaining blueberries to the top and push slightly down.

Bake at 350°F (175°C) for about 50-55 minutes until set in the middle. Turn off the oven and let the cake sit inside for 15-20 minutes.

Let the cake cool down, remove from the pan and refrigerate for one hour or longer before cutting in slices.

Sprinkle with powdered sugar before serving if desired. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens