Ricotta tart delicious and soft recipe very easy to prepare

Ricotta tart delicious and soft recipe very easy to prepare. The cottage cheese, ricotta or ricotta tartaccording to the Italian word from which it comes, is a simple recipe with ingredients that we can easily find in any supermarket, if we don’t usually already have them at home.

We can serve this cake as is or accompanied by fresh fruit or jam like any other cheesecake. Red fruits work wonders for you, although accompanied by chocolate or dulce de leche it is a true delicacy.

Riccota cakeMarina Corma

recipe information

    • Preparation time: 20 minutes
    • cooking time: 50 minutes
    • total time: 1 hour and 10 minutes (plus cooling time)
    • rations:10
    • Category: desserts
    • type of cuisine: international
    • Calories per serving (kcal):301

Ingredients for the ricotta cake for 10 people

For the cookie base:

    • 170 g of chopped biscuit
    • 90 g melted butter

For the ricotta filling:

    • 500 g ricotta (cottage cheese)
    • 150g white sugar
    • 3 eggs M
    • Zest of 1 lemon
Ricotta Pie IngredientsMarina Corma

Necessary utensils

    • Removable mold of 18 cm in diameter

How to make ricotta tart

For the cookie base, we mix 170 grams of chopped biscuit together with 90 grams of melted butter. The mixture will be ready when all the biscuit has been well impregnated with the butter.

Mix the biscuit and butter for the ricotta cakeMarina Corma

Grease and line the base of a detachable mold about 18 cm in diameter, and cover the base and sides with the biscuit. We reserve the mold in the fridge while we prepare the filling.

We cover the mold with the biscuit of the ricotta cakeMarina Corma

For the ricotta fillingwe put 500 grams of ricotta in a bowl and beat until creamy.

We beat the ricotta from the ricotta tartMarina Corma

Add 150 grams of white sugar and mix well.

Add the sugar from the ricotta cakeMarina Corma

Add 3 M eggs and integrate them into the mix.

Add the eggs of the ricotta tartMarina Corma

To finish, we add the zest of 1 lemon and mix well.

Add the lemon from the ricotta tartMarina Corma

Preheat the oven to 160ºC with heat up and down. When the filling is homogeneous, we pour it over the mold with the biscuit and take it to the oven for 50 minutes, or until we see that the cake has set and moves slightly only in the center.

We bake the ricotta cakeMarina Corma

Remove the tart from the oven and let it cool on a wire rack.

We cool the ricotta cakeMarina Corma

Next, we take the cake to the fridge for at least 4 hours to cool completely. After this time, it would be ready to consume our delicious ricotta cake.

Ricotta cake portionMarina Corma

Easy preparation summary

    1. For the cookie basemix the biscuit and butter
    1. Grease and line the mold, cover the base and sides with the biscuit, and reserve in the fridge
    1. For the ricotta fillingwe beat the ricotta
    1. Add the white sugar
    1. We add the eggs
    1. Add the lemon zest
    1. Preheat the oven to 160 ºC with heat up and down, pour the filling into the mold and bake for 50 minutes
    1. Let cool on a rack
    1. We take the ricotta cake to the fridge for 4 hours to finish curdling