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A slice of nuts ricotta cheese cake, in a white bowl

Heavenly mixed nuts and ricotta cheese cake

This nuts and ricotta cheesecake is truly heavenly, it's moist and absolutely gorgeous.
Course Coffee cake, Dessert
Cuisine European Cuisine, Mediterranean, Ramona's Cuisine
Keyword almond flour cake, apple desserts, cake, coffee cake, ricota cheese, tea time cake, walnuts
Prep Time 15 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 553kcal
Cost £5


  • 16’ tin or 16x25 cm
  • Freestanding mixer


  • 230 g flour (8.11 oz)
  • 150 g butter (5.29 oz)
  • 5 large eggs
  • 150 g cane/palm sugar (5.29 oz)
  • 2 sachets vanilla sugar
  • 200 g nuts (7.05 oz) (mixed) I use almonds, walnuts and hazelnuts
  • 250 g ricotta cheese (8.82 oz)
  • 120 g white chocolate (4.23 oz) Grated or finely chopped
  • 80 g creme fraiche (1.76 oz)
  • 3 g baking powder (0.11 oz) ( approximately 1 tsp- shaved)
  • 3 g soda bicarbonate (0.11 oz) 1 tsp shaved
  • 1 tablespoon vinegar
  • 4 tablespoons almond flakes


  • Preheat the oven at 180C/350F/Gas Mark 4.
  • Prepare a 16' baking tin by lining it 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 and the creme fraiche and after beating these two until fluffy, add the baking powder and the soda bicarbonate - the two mixed separately with 1 tablespoon of vinegar. Fold gently into the cake batter and set aside for 2 minutes.
  • If you don't have ready ground mixed nuts, use a food processor to grind them. Just whizz them few times until they turn into coarse almond flour. Done!
  • Add the nuts mixed with the flour and the chopped/grated white chocolate to the mixture by folding them in gently with a spatula.
  • Place the cake mixture in the prepared baking tin and sprinkle the almond flakes all over its surface.
  • Bake for 50 min at 180 C until it is nice and golden on top. Do the toothpick test in the middle to make sure it comes out clean.
  • When finished baking, turn the oven off and leave the door slightly open. I normally put a kitchen towel and close the door on that, leaving a 10 cm opening. Allow it to cool. Take out when cool, sprinkle some icing sugar and fully enjoy it!


coffee will be perfect along with this divine cake and a bunch of good friends to enjoy it even more ☕️


Calories: 553kcal | Carbohydrates: 45g | Protein: 13g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 297mg | Potassium: 245mg | Fiber: 2g | Sugar: 23g | Vitamin A: 629IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 2mg