This Baked Ricotta Cheese cake with strawberries and limoncello is inspired by Neapolitan pastiera cheese cake usually eaten at Easter, which would be made of ricotta, cooked wheat and orange flower water. My version of ricotta cheese cake with strawberries and limoncello would be made of ricotta, eggs and little bit of flour, very easy cake which is ready in a moment. Using strawberries came up this cake very tasty, moist and juicy. You can use coconut flour instead of the weat one to make it gluten free! Try it at home too! This simple recipe for ricotta cheese cake is for anyone! Ready in no time!
RICOTTA CHEESE CAKE with STRAWBERRIES and LIMONCELLO
Preparation time: 15 min
Baking time: 35 min
Chilling time: 30 min
Serves: 8 persons
Ingredients:
For the dough
6 tablespoons flour
600g of original ricotta
180g caster sugar (or any kind of sugar)
3 eggs
300g organic strawberries
20ml freshly squeezed lemon juice
3-4 tablespoons limoncello
finely grated zest of 1 lemon
Additional:
Butter for greasing your baking dish
Whipped cream for the complementing your dessert 🙂
Procedure:
- Preheat the oven to 180 degrees Celsius.
- Prepare your round baking dish. (Usual tart tin would do a great job!)
- Mix the ricotta, sugar, eggs and your limoncello in a large bowl. Beat the eggs into your mixture and stir well. Mix in the lemon juice, flour, and lemon zest and mix again till well combined. In the end, add your strawberries and mix well again.
- Put your nice and fluffy mixture into your cake tin.
- Bake in the oven for 35 minutes.
- After 35 minutes are gone, have a look at the cake. If the edges are firm and the middle still nice and wobbly, that's it.
- Turn off the heat. Seat aside and let to cool for another 30 minutes or so.
Remove the cake form the tin by cutting the edges around.
Serve with a handful of whipped cream or some fresh strawberries.
Enjoy!
The original recipe is to be found: here
