Ricotta Cake

Ricotta Cake
Staff Writer

New Kosher Cuisine

Ricotta Cake

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, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 16g 24%
  • Carbs 13g 4%
  • Saturated 7g 36%
  • Fiber 0g 2%
  • Trans 0g
  • Sugars 9g
  • Monounsaturated 4g
  • Polyunsaturated 3g
  • Protein 11g 22%
  • Cholesterol 101mg 34%
  • Sodium 84mg 3%
  • Calcium 159mg 16%
  • Magnesium 25mg 6%
  • Potassium 140mg 4%
  • Iron 1mg 5%
  • Zinc 1mg 9%
  • Phosphorus 181mg 26%
  • Vitamin A 120µg 13%
  • Vitamin C 3mg 4%
  • Thiamin (B1) 0mg 3%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 19µg 5%
  • Vitamin B12 0µg 7%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 4µg 5%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.