Oh, yes, this is truly a heavenly nuts and ricotta cheese cake. Every time I make this cake I feel like I take a trip to heaven and came back.
I always liked and truly love cooking but baking??!!! No, not quite, until I’ve had the kids and you know how this adventure of having little ones can change your entire life. Well, it certainly made loads of changes in my life and one of them is that I’ve started baking.
I do enjoy it now though and what I enjoy most is trying baking new stuff that I’ve never made and what I mostly enjoy lately, especially in baking, is trying healthy recipes – trying to get away from the traditional flour, butter, eggs types of cakes.
Browse around my blog to find a lot more healthy dessert recipes.
This is a traditional type of cake but…. it is divinely tasty and it is one of those recipes that you will want to make again and again. Encore et encore!!
Let me know what you think of it.
Heavenly mixed nuts and ricotta cheese cake
Ingredients
- 230 g flour
- 230 g butter
- 5 large eggs
- 150 g cane/palm sugar
- 2 sachets vanilla
- 200 g nuts (mixed)
- 250 g ricotta cheese
- 120 g white chocolate
- 50 g creme fraiche
- 16 g baking powder
- 1 tbsp vinegar
- 4 tbsp almond flakes
Instructions
- Preheat the oven at 180C/350F/Gas Mark 4.
- Prepare a 16' baking tin by lining is with baking paper or butter around the inside of the tin until the sides and the base are coated lightly.
- In an electric mixer bowl put the butter (room temperature), the eggs, a pinch of salt, the sugar and the vanilla sugar. Mix for about 3 minutes at a high speed.
- Add ricotta cheese creme fraîche, the baking powder and the soda bicarbonate mixed separately with the vinegar.
- Add the creme fraîche after beating it until fluffy. Fold this in gently into the cake batter and set aside for 2 min.
- If you don't have ready grounded mixed nuts, use a food processor to grind them. Just whizz them few times. Done!
- Add the nuts to the mixture by folding them in with a spatula.
- Place the cake mixture in the prepared baking tin and sprinkle the almond flakes all over its the surface.
- Bake for 50 min at 180 C until it is nice and golden on top.
- When finished baking switch off the oven and slightly open the oven door. Allow it to cool. Take out after sprinkle some icing sugar and fully enjoy it!
Beth Neels says
Wow! This looks so delicious! I must give it a try! It looks much different than most cheesecakes! I love the look of the texture!
Ramona says
Thank you so much Beth, it is more of a nut cake than cheese – it really has a beautiful fluffy texture. It’s soo good!
Jacqueline Debono says
You had me at ricotta cheesecake! I love cakes made with ricotta and this sounds wonderful with the nuts in it! I confess I don’t make a lot of cakes myself but this is one I’d love to try!
Ramona says
Thank you so much Jacqui. I know what you are saying. I do not enjoy baking that much but this is one of those really easy delicious recipes that I never mind. My kids love it too – it really is one of those cakes that you can never have enough of. Have a wonderful weekend! 😉
Susan says
I love the addition of ricotta to this cake. Must make it SO moist! I agree this would pair perfectly with a hot cup of coffee. Thanks for sharing!
Ramona says
Thank you so much Susan 😉 I do hope you will be making this soon.
Caroline says
That does indeed look wonderful! Ricotta adds such a great flavor and texture to baked goods and I can imagine the white chocolate adds a real decadence too.
Ramona says
Thank you so much Caroline. It is a wonderful cake a must make for sure 😉
Mayuri Patel says
I’ve yet to bake a cake using ricotta cheese. Nuts and white chocolate added too, now that’s making my feel hungry. A scrumptious and moist cake.
Ramona says
Thank you Mayuri, it really is a lovely recipe, you should definitely try it 😉