Ricotta Cake

Ricotta Cake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    quart whole milk

  • ¾

    cup arborio rice

  • 1

    tsp ground cinnamon

  • ½

    tsp coarse salt

  • 1

    vanilla bean, split lengthwise

  • cups granulated sugar

  • Unsalted butter, for pan

  • All-purpose flour, for pan

  • 3

    lbs fresh ricotta cheese, drained 3 hours or preferably overnight

  • 3

    large whole eggs plus 3 large egg yolks, lighty beaten

  • Confectioners sugar, for dusting


1. Bring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to meduim-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes 2. Remove pan from heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard vanilla bean. 3. Preheat oven to 350 degrees. Butter and flour an 8-inch spring form pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into prepared pan. Bake until golden on top and almost set in the center, 65-70 minutes; cover with foil if starting to brown too much. Transfer pan to a cooling rack. 4. When cake has completely cooled, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving platter. Sprinkle with confectioners sugar and serve.


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