Description

Indulge in the delightful combination of sweet raspberries and creamy ricotta cheese with this Raspberry Ricotta Cheese Cake recipe. A perfect balance of flavors that will satisfy your dessert cravings!

Ingredients

Scale

Dry Ingredients:

1 1/2 Cups All-purpose Flour
1 Cup Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt

Wet Ingredients:

3 Large Eggs At Room Temperature
1 1/2 Cups Full Fat Ricotta Cheese
1 Teaspoon Vanilla Extract
1/2 Cup (1 Stick) Butter, Melted

Additions:

1 1/2 Cups Fresh or Frozen Raspberries (See Notes Above)
Powdered Sugar To Garnish

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Instructions

Preheat oven and prepare pan: Preheat oven to 350 degrees F. Line a 9-inch cake pan with parchment paper and coat with baking spray.
Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, and salt.
Combine wet ingredients: In another bowl, whisk ricotta, eggs, vanilla, and melted butter.
Combine wet and dry: Fold wet mixture into the dry ingredients until combined.
Add berries: Gently stir in raspberries, then transfer batter to the pan.
Bake: Bake for 50-55 minutes until the cake is golden and a tester comes out clean.
Cool and garnish: Allow the cake to cool, then dust with powdered sugar before serving.

Notes

Ensure the ricotta cheese is at room temperature for easier mixing.
You can use either fresh or frozen raspberries based on availability.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 18g
Sodium: 320mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 7g
Cholesterol: 95mg