Last updated on August 8th, 2017 at 11:39 am
Ricotta Cheese Cake – a different take on cheesecake made with ricotta cheese and raisins. Delicious!
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.
Beat the eggs and sugar for about 3 minutes. Add the sour cream and melted butter.
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.
In your mixing bowl add the ricotta cheese, eggs, sugar and vanilla extract.
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.
Bake the cheesecake in a preheated oven at 375 F degrees, for about 45 minutes or until the cake is nice and golden.
Let the cake cool completely and then sprinkle some powdered sugar over the top if preferred.
I just love this cake, it’s very delicious and I hope you’ll enjoy it as well.
Ricotta Cheesecake (Prajitura cu branza)
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.
Enjoy!
Can this be made the day before an event? How long does it stay fresh? And would you store it in the frig?
Yes it can be! Store it in the fridge for sure. It will last 5-6 days in the fridge.
Can you help me think of anything that could substitute the raisins and taste good? (Christmas season) Cranberries?
Hmm… I supposed you could use some dried cranberries with some orange zest.
Hi, For how many minutes in the oven? Thanks! 🙂
Hi Nina!
Bake for about 30 to 45 minutes or until golden brown. 🙂
Thank you! I will make it this weekend 🙂
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.
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….
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.
Thanks for catching this for me, fixed the instructions in the recipe. I’m glad you like it. 🙂
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!
Hi Alina,
Thanks so much, I hope you come back often. 🙂
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!!
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.
Did Not Work For Me. The Middle Did Not Cook At all!
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.
Just made this for the little ones and they loved it! Thank you for this!
You’re welcome, glad you liked it. 🙂
wow! i LOVED this cake!
it was soooooooooo yummy!
great job, jo!!
Thanks Kool Gal. 🙂
It’s a very beautiful cake!
Gotta try it as I’ve never baked ricotta cake before