This ricotta cheese cake recipe is easy and fast (alert in one hour!)
The result is a soft and additional moist dessert, infused with orange aroma and bursting with sweet blueberries
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| This post is written in collaboration with Tuxton Home. Every opinions are mine alone. |
No crust for this baby, just a few wgapsome ingredients in one bowl, one whisk (or a hand mixer makes the job even faster), one batter in one pan. And the result... (suspenseful pause please). An unbelievably moist and wealthy ricotta cheese cake loaded with blueberries and a touch of orange flavor. Soooo delightful that it's bound to make your day brighter.
Now tell me, don't you just want to seize this small fork and eat your way through the slice... or the wgap cake for that matter?!? I hope these photos give out how much I love this cake and how much fun I had taking pictures.
And that is thanks to this beautwhetherul and colorful contemporary plates I got. Gaze!
This is the Concentrix 12-piece dinnerware set in cobalt blue by Tuxton Home. I love love loooove the simple and bright design. And these shades of blue are cool and cozy all at the same time.
This set comes with four 10 inch dinner plates, four 7 inch salad plates and four 13 oz bowls. Tuxton plates are designed for heavy duty use and can go from microwave to dishwasher, from freezer to oven! And make certain to check out all the colors choices available... perfect to add a beautwhetherul accent to your dinner table. I will probably get one more set in a dwhetherferent color to mix and match!
Now let's talk about this dessert. This recipe is simple, fast and very easy to follow. Believe me: you genuinely can't go wrong with this cake.
Please note, this is not your average cheesecake. I used ricotta (not cream cheese) so the texture will be slightly dwhetherferent than what you are used to. If you baked with ricotta cheese before you know that alalert.
Here are some tips: Blend additional well the eggs with the sugar and the ricotta. It needs to be light and fluffy. When adding the dry ingredients make certain to just mix enough to combine, so you'll end up with a kind and soft cake (low speed recommended for this step).
Also, whether you've baked with blueberries before, you probably know that gravity generally makes these berries sink and collect to the bottom of cakes. So all I did was adding just half of the blueberries to the batter, and add the rest to the top of the cake once in the pan. Ingeniously simple, right? Gaze a the result...
Endelight :)
INGREDIENTS:
YIELD: one round 9 inch (23 cm) cake, about 8 servings
- 3 eggs
- 1 cup (200 gr) sugar
- 3 cups (750 gr) ricotta cheese
- 1 teaspoon vanilla additionalct
- 1/4 teaspoon orange additionalct (optional)
- 1 orange (zest)
- 1 cup (150 gr) all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 2 cups (250 gr) fresh blueberries
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