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Home / Baking / Cakes
55 minutes
4.57 from 16 votes
26 Comments

Ricotta Cheese Cake

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by: Joanna Cismaru
01.07.12
Updated: 05.15.20

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Ricotta Cheese Cake – a different take on cheesecake made with ricotta cheese and raisins. Delicious!

A slice of Ricotta Cheese Cake

Romanians love their cheese pastries, cheese pies, crepes filled with cheese, and cheese cakes, and I’m no different. Cheesecake is by far my favorite dessert, but this is an interesting cake, it’s called a cheesecake but it’s not your traditional cheesecake with cream cheese.  This is yet another traditional Romanian recipe that I just love.  It’s a very easy cake to make, and the big difference between this cake and your traditional cheesecake is this is made with ricotta cheese.  This cake is light, and it’s delicious.

Start by adding 2 of the eggs and half of the sugar to a mixing bowl.

Step shot making Ricotta Cheese Cake

Beat the eggs and sugar for about 3 minutes. Add the sour cream and melted butter.

Step shot showing how to make Ricotta Cheese Cake

Mix everything well and then add flour and baking powder and continue mixing until all the ingredients are well incorporated. Take the batter and pour it in your buttered cake pan. Now I used a cheesecake pan, but you don’t have to if you don’t have one.  Set this aside while you make the ricotta cheese mixture.

Step shot showing how to make Ricotta Cheese Cake

In your mixing bowl add the ricotta cheese, eggs, sugar and vanilla extract.

step shot showing how to make Ricotta Cheese Cake

Mix the cheese together with the eggs. If you are adding raisins now is the time. I just love golden raisins with ricotta cheese, by they are totally optional. Pour this cheese mixture over the cake batter. You do not need to mix this.

Finished Batter in a cheesecake form

Bake the cheesecake in a preheated oven at 375 F degrees, for about 45 minutes or until the cake is nice and golden.

Baked Ricotta Cheese Cake

Let the cake cool completely and then sprinkle some powdered sugar over the top if preferred.

Close up shot of finished Ricotta Cheese Cake dusted with powdered sugar

I just love this cake, it’s very delicious and I hope you’ll enjoy it as well.

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a slice of ricotta cake on a plate

Ricotta Cheesecake (Prajitura cu branza)

4.57 from 16 votes
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Author: Joanna Cismaru
Serves: 10 slices
Print Pin Rate
Ricotta Cheese Cake – a different take on cheesecake made with ricotta cheese and raisins. Delicious!

Ingredients

  • 4 eggs
  • 1 cup of sour cream
  • 1 cup of sugar
  • 1/2 tsp baking powder
  • 2 tbsp butter
  • 1 cup of flour
  • 1 tsp vanilla extract
  • 2 cups ricotta cheese
  • 1/2 cup golden raisins optional

Instructions

  • Preheat the oven at 375 F degrees.
  • In a mixer, add 2 of the eggs and 1/2 cup of the sugar and mix well until light and fluffy. Add the sour cream and the melted butter and mix well. Add the flour and the baking powder, and mix well.
  • In another bowl mix the ricotta with the remainder of the sugar, vanilla extract and the remaining 2 eggs and mix well. You may also add raisins with ricotta if you wish. Personally I like a few raisins in this cake, so now would be the time to add about 1/2 cup of raisins.
  • You can use a cheesecake pan, butter it well. Pour the cake batter first, then pour the ricotta mix in the middle. Do not mix. Bake for about 30 to 45 minutes or until golden brown. Let cool before serving. You may also sprinkle some powdered sugar on top of the cake.
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Enjoy!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Katarina says

    July 17, 2020 at 6:55 pm

    5 stars
    So good and so easy to make!!! I’ll definitely be remaking it again soon. Highly recommend the raisins as suggested. I didn’t have enough but it was clear that if I had a little more it would have been even better!

    Reply
  2. Patricia Levy Andrews says

    May 28, 2020 at 8:26 pm

    5 stars
    I’ll be making this again, it’s a winner!

    Reply
  3. Marie L. says

    May 25, 2020 at 6:34 am

    5 stars
    Delicious & so easy,Our new Favorite.Thank You

    Reply
  4. Kitty says

    February 7, 2020 at 6:50 am

    5 stars
    Thank you for this lovely recipe! Everyone loved it, especially appreciated by my husband from Moldova.

    Reply
  5. Diana says

    January 15, 2019 at 3:57 am

    Can this be made the day before an event? How long does it stay fresh? And would you store it in the frig?

    Reply
    • Nicole Beaulieu says

      January 15, 2019 at 2:36 pm

      Yes it can be! Store it in the fridge for sure. It will last 5-6 days in the fridge.

      Reply
  6. Diana says

    December 13, 2018 at 4:02 am

    Can you help me think of anything that could substitute the raisins and taste good? (Christmas season) Cranberries?

    Reply
    • Joanna Cismaru says

      December 13, 2018 at 11:54 am

      Hmm… I supposed you could use some dried cranberries with some orange zest.

      Reply
  7. Nina says

    April 16, 2016 at 11:38 am

    Hi, For how many minutes in the oven? Thanks! 🙂

    Reply
    • Joanna Cismaru says

      April 16, 2016 at 12:13 pm

      Hi Nina!
      Bake for about 30 to 45 minutes or until golden brown. 🙂

      Reply
      • Nina says

        April 20, 2016 at 6:33 am

        Thank you! I will make it this weekend 🙂

  8. Doreen Adair says

    March 10, 2016 at 8:32 pm

    I made this and liked it but found 45 minutes too long in my convection oven. It was too dark on edges and hard. I am trying again and going to keep a close eye on it.
    I did not even notice that the recipe omitted the vanilla but I can still add. I also was wonder what size pan so was glad to see the question and answer. I will let you know how it comes out.

    Reply
  9. James Wood says

    January 16, 2016 at 11:56 am

    4 stars
    Mine is in the oven as I pen this. The written recipe directions steps need to list when and where the vanilla extract is added. That is missing from the written directions, although it does appear in the photograph descriptions. I followed the written directions step by step, and failed to add the vanilla. I hope it turns out tasty without it. Lookin forward to tasting this. I gave four stars on faith, and dropped a star for the error….

    Reply
    • James Wood says

      January 16, 2016 at 3:16 pm

      Update: the cake is cooked…and it is a piece of pure heaven. Even without the vanilla, the cheesy goodness of the ricotta and the moistness from the sour cream, plus the sweetness of the raisins, more than make up for it. This recipe is just delish! I add that fifth star. This recipe is excellent.

      Reply
    • jo says

      January 16, 2016 at 6:09 pm

      Thanks for catching this for me, fixed the instructions in the recipe. I’m glad you like it. 🙂

      Reply
  10. Alina says

    April 24, 2013 at 5:45 pm

    Hi Jo,
    I am so happy to have found your website. I am Romanian as well, living in the US, a food lover and soon to be Health & Nutrition Counselor. Love your website and recipes!

    Reply
    • jo says

      April 24, 2013 at 5:52 pm

      Hi Alina,
      Thanks so much, I hope you come back often. 🙂

      Reply
  11. Paula says

    April 24, 2013 at 4:41 pm

    I know you published this recipe long time ago, so I don’t know if you can help me.
    Anyway, I have a little question!
    I’m thinking of making this ricotta cake, what approximate size pan do you advice? I don’t know if 8 inches, or it’s more like a 10 inches one…

    Thank you for the recipe!!

    Reply
    • jo says

      April 24, 2013 at 5:32 pm

      Hi Paula, I used a 10 inch springform pan here. 8 inch would work as well though, the cake would just be taller and maybe baking time might be a bit different.

      Reply
  12. Lisette says

    January 31, 2013 at 1:29 am

    Did Not Work For Me. The Middle Did Not Cook At all!

    Reply
    • jo says

      January 31, 2013 at 5:49 pm

      Sorry to hear that Lisette. You might have to cook it longer, each oven is different, use the toothpick test to see when it’s done.

      Reply
  13. Linda says

    December 23, 2012 at 7:26 am

    Just made this for the little ones and they loved it! Thank you for this!

    Reply
    • jo says

      December 23, 2012 at 12:42 pm

      You’re welcome, glad you liked it. 🙂

      Reply
  14. Kool gal says

    March 29, 2012 at 9:41 pm

    wow! i LOVED this cake!
    it was soooooooooo yummy!

    great job, jo!!

    Reply
    • jo says

      March 29, 2012 at 11:52 pm

      Thanks Kool Gal. 🙂

      Reply
  15. Winnie says

    January 10, 2012 at 9:43 pm

    It’s a very beautiful cake!
    Gotta try it as I’ve never baked ricotta cake before

    Reply

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