Baked Ricotta Cakes with Berry Sauce
Indulge in the decadence of these Baked Ricotta Cakes with Berry Sauce, a dessert that’s as elegant as it is easy to create. Made with creamy ricotta cheese, zesty lemon, and a touch of vanilla, these individual cakes bake to golden perfection with a soft, custard-like texture. The crowning glory is the luscious homemade berry sauce, simmered with honey and thickened to velvety smoothness, adding a sweet-tart contrast to each bite. Perfect for dinner parties or a special treat, these ricotta cakes come together in just 15 minutes of prep time and are a delightful alternative to traditional cheesecakes. Serve them warm or at room temperature, finished with a drizzle of berry sauce and a hint of mint or powdered sugar for an impressive yet effortless dessert.
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Recipe Information
Ingredients
- 500 grams ricotta cheese
- 3 large eggs
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 50 grams all-purpose flour
- 50 ml milk
- 250 grams frozen mixed berries
- 2 tablespoons honey
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 180°C (350°F) and grease a muffin tin or line it with parchment liners.
In a large mixing bowl, combine the ricotta cheese, eggs, and sugar. Whisk until smooth and well combined.
Stir in the vanilla extract, lemon zest, flour, and milk. Mix until the batter is creamy and free of lumps.
Fill each muffin tin cavity about 3/4 of the way with the ricotta mixture.
Bake in the preheated oven for 25-30 minutes, or until the tops are golden and slightly puffed. A toothpick inserted in the center should come out clean.
While the ricotta cakes are baking, prepare the berry sauce. In a small saucepan, combine the frozen mixed berries and honey over medium heat.
Cook, stirring occasionally, until the berries release their juices and the mixture starts to simmer, about 5 minutes.
In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the simmering berries and stir well until the sauce thickens, about 2 additional minutes. Remove from heat and let cool slightly.
Once the ricotta cakes are finished baking, allow them to cool in the tin for 10 minutes. Then, gently remove them and place on a wire rack to cool completely.
Serve the baked ricotta cakes topped with the warm berry sauce. Optionally, garnish with fresh mint leaves or a dusting of powdered sugar.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 200.7 g | 73% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 156.5 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2157 mg | 166% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
