Ricotta Cake

LeGourmetTV's picture

Oct. 14, 2012

Part cheesecake, part rice pudding... all flavor!


Whole milk 4 Cup (64 tbs)
Arborio rice 3/4 Cup (12 tbs)
Ground cinnamon 1 Teaspoon
Coarse salt 1/2 Teaspoon
Vanilla bean 1 , cut lengthwise
Granulated sugar 1 1/4 Cup (20 tbs)
Fresh ricotta cheese 1425 Gram ((three 475 gram tubs))
Whole eggs 3 Large , lightly beaten
Egg yolk 3 Large , lightly beaten
For dusting
Confectioners sugar 2 Teaspoon



1. In a sauce pan pour milk, place it on medium high heat, and bring it to a boil.

2. Add rice, cinnamon, salt, and vanilla bean in it.

3. Reduce the heat to medium low, stir occasionally, and cook for about 30 minutes or until rice absorbs all the liquid and is very tender.

4. Remove pan from heat. Add granulated sugar and stir well. Cover it with lid and allow it to cool. Stir occasionally. Discard vanilla bean.

5. Preheat oven to 350 degree.


6. In a large bowl, combine ricotta, whole eggs, egg yolks, and rice mixture. Mix well.

7. Into a springform pan, pour the mixture.

8. Pop it in oven, and bake for 65-70 minutes or until golden on top and almost set in the center.

9. Remove from pan, and allow it to cool. Run knife around the edge to loosen.

10. Gently remove the ring. Transfer it to a serving platter.


11. Sprinkle confectioner’s sugar, cut into slices and serve.


Cover the pan with foil, if you find rice browning too much.

Recipe Summary

Difficulty Level: Medium
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 605Calories from Fat 267

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 18 g90%

Trans Fat 0 g


Sodium 326 mg13.58%

Total Carbohydrates 58 g19.3%

Dietary Fiber %

Sugars 40 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet