Soft, Fluffy & Ever So Delicate Baked Ricotta Cheese.
Cheese & more cheese? This recipe is the perfect cheesy surprise. This baked ricotta tart/cake is the ideal meal for any time of the day, be it breakfast, lunch & or dinner. It’s also great to take to work & have as a quick snack to power you through the day. Learn how to make this quick, cheap, & delicious baked ricotta & impress yourself, your friends & your family.
Baked Ricotta
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Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Cooling Time: 30 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 8 People
Calories: 327kcal
Author: Chef Jack Ovens
Ingredients
Ricotta Mixture
- 1kg (2.2lbs) - Fresh Firm Ricotta
- 4 - Large Free Range Eggs
- 90g (3.1oz) - Pecorino Romano or Parmesan Cheese, Freshly Grated
- 1 - Lemon, Zested
- 3g (0.2oz) - Fresh Oregano, Roughly Chopped
- Seasoning To Taste
Sun-Dried Tomato Salsa
- 80g (2.oz) - Sun-Dried Tomatoes, Diced
- 5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
- 1 - Lemon, Zested
- Rocket (Arugula)
- Edible Flowers (Optional)
- Seasoning To Taste
Instructions
Preheat oven to 190°c-375°f. Grease a 22cm round springform baking tin with spray oil or melted butter & line with parchment paper.
Place all the ricotta mix ingredients into a bowl & mix to combine into a smooth ball. Place the ricotta mixture into the prepared baking tin & bake for 30 minutes or until golden on top. Remove and let cool for 15 minutes.
In the meantime, in a bowl add the sun-dried tomatoes, sun-dried tomato oil, flat-leaf parsley & lemon zest to a mixing bowl, mix to combine.
Place the sun-dried tomato mixture on top of the baked ricotta & serve with edible flowers (optional) & rocket (arugula). Portion into 8 even-sized pieces. Dig in.
Nutrition Guide
Nutrition Facts
Baked Ricotta
Amount per Serving
Calories
327
% Daily Value*
Fat
22
g
34
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
157
mg
52
%
Sodium
297
mg
13
%
Potassium
559
mg
16
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
22
g
44
%
Vitamin A
874
IU
17
%
Vitamin C
19
mg
23
%
Calcium
416
mg
42
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Baked Ricotta Storage Instructions
This baked ricotta will last up to 6 days in the fridge and 3 months in the freezer.
Baked Ricotta Reheating Instructions
To reheat, place it into a preheated oven set at 180.c-350.f and heat for 10 to 12 minutes until hot in the centre. Alternatively, put it into the microwave and heat it in bursts.
What Is Ricotta Cheese?
Ricotta cheese is made with whey from excess production from other cheese-making processes. It’s made with cow, goat, sheep or water buffalo milk. The cheese is a product of coagulation which forms little pieces of cheese and is then compressed together. It can also easily be made at home. Stay tuned for my recipe.
Watch How To Make The Recipe
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