4 ratings

Baked Ricotta Cake Recipe

Staff Writer
Ricotta cake
Alberto Peroli

Ricotta cake

This cake is fantastic because it lasts for ten days and the flavor gets better as the days go by. Well, that’s if it has a chance to…

Deliver Ingredients


  • 1 ½ cups ricotta
  • 4 eggs, separated
  • 2 tablespoons all-purpose flour
  • Grated zest and juice of 2 lemons
  • Scant 1 cup superfine sugar
  • Scant 1⁄3 cup (just over ½ stick) butter
  • 12 graham crackers, crushed


Preheat the oven to 350 degrees.

Place the ricotta in a bowl and mix in the yolks of the eggs, followed by the flour, lemon zest and juice, and superfine sugar. Mix well.

In a separate bowl, whisk the egg whites until they are stiff and fold them into the ricotta mixture.

Place a saucepan over low heat and melt the butter. Once the butter has melted, take the pan off the heat and stir in the crushed crackers.

Spoon the cracker mixture into a 10-inch springform pan and press it down using the back of the spoon to create the base.

Pour the lemon ricotta mixture over the base. Bake in the oven for 55 minutes. The top will be deeply golden. Cool, then slice and serve.

Ricotta Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Ricotta Cake Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.