Ricotta Cake

New Kosher Cuisine


  • Two  15-ounce containers whole-milk ricotta
  • 1 Tablespoon  unsalted butter, for greasing the pan
  • 2 Tablespoons  flour, plus 1 tablespoon for dusting the pan
  • large eggs, separated*
  • 1/2 Cup  sugar
  •   Grated zest of 1 lemon
  • 1/2 Cup  pine nuts

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by New Kosher Cuisine

This is a crustless, light verison of an Italian cheesecake. I find that baking it a day in advance and refrigerating it is not only convenient, but it also makes cutting a bit easier. Ricotta cake goes beautifully with an kind of berry.


Before using the ricotta, it is important to get it as dry as possible. To do this, place the ricotta in a fine-mesh sieve set over a bowl. Cover with cling wrap and set a heavy can on top to weigh it down. (This helps the draining process.) Refrigerate for several hours.

Preheat the oven to 350 degrees. Grease a 9-by-2-inch springfoam pan with the butter and dust it with 1 tablespoon of the flour. Invert the pan and tap to shake out excess flour.

In a large bowl, combine the ricotta, the remaining 2 tablespoons flour, the egg yolks, lemon zest, and pine nuts.

Place the egg whites in the bowl of an electric stand mixer. Using the balloon whisk attachment, beat the whites at high speed until soft, stiff peaks form.

Gradually beat in the sugar until the whites are stiff.

With a rubber spatula, fold ½ the whites into the ricotta mixture. Reverse the process and pour the ricotta mixture into the bowl with the remaining whites. Gently blend the ingredients, making a motion like a figure-8 with the spatula, until the egg whites are well combined.

Spoon the butter into the prepared pan and smooth the top. Place the pan on a sheet of aluminum foil on the middle shelf of the oven (in case the batter drips). Bake until the middle of the cake is firm to the touch and the top is golden, about 40 to 45 minutes.

Cool on a wire rack. The cake will fall a bit. Release the side of the pan, loosen the cake around the edges with a metal spatula, and remove the rim. Cover the cake with cling wrap and refrigerate.


*It is best to separate the eggs straight from the refrigerator, while they are still cold, as the egg yolks tends to break up as they warm. Make sure the whites have come to room temperature before beating.


Calories per serving:

234 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Vegetarian, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 187g 288%
  • Carbs 160g 53%
  • Saturated 87g 437%
  • Fiber 5g 19%
  • Trans 1g
  • Sugars 107g
  • Monounsaturated 54g
  • Polyunsaturated 31g
  • Protein 133g 267%
  • Cholesterol 1,208mg 403%
  • Sodium 1,004mg 42%
  • Calcium 1,906mg 191%
  • Magnesium 297mg 74%
  • Potassium 1,683mg 48%
  • Iron 11mg 62%
  • Zinc 17mg 113%
  • Phosphorus 2,166mg 309%
  • Vitamin A 1,439µg 160%
  • Vitamin C 31mg 52%
  • Thiamin (B1) 0mg 33%
  • Riboflavin (B2) 3mg 163%
  • Niacin (B3) 4mg 22%
  • Vitamin B6 1mg 41%
  • Folic Acid (B9) 232µg 58%
  • Vitamin B12 5µg 78%
  • Vitamin D 6µg 1%
  • Vitamin E 10mg 49%
  • Vitamin K 47µg 59%
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