
Ricotta cheese has a fresh, tangy flavor, and a slight grainy texture. It can be used in both savory and sweet dishes. Mixed with sugar, it makes a tasty filling for sweet pastries, and it is often used to bake cheesecakes, as in the following recipe.
The cake contains a fairly short list of ingredients, and is very easy to prepare. The cheese’s unique texture holds well on it’s own, without the need to line the pan with pastry, which is ideal when looking for a gluten free cake. As the cheese pairs beautifully with citrus fruits, and dried fruits, I used them both, to add flavor and texture to the cake.
After “low and slow” baking, the cake is refrigerated overnight, to let it set, and develop its flavors fully. It is perfect for serving with hot beverages any time of the day. Try it and enjoy.
Notes:
* Malted milk powder is a mix of whole milk powder and malted barely/wheat. It is mostly used when preparing malted milkshakes, but it also used in baking. The powder enhances both flavor and texture of pastries and cakes. It is available in specially stores or online. If you prefer a gluten free cake, omit it.
Makes: 12-16
Prep time: 25 minutes
Baking time: 1 hour 10 minutes
Chilling time: overnight
Ingredients:
1 cup golden and dark raisins
¼ cup dark rum
1 cup sugar
¼ cup powdered sugar
2 Tbs malted milk powder (see notes)
½ cup cornstarch
¼ tsp salt
¼ cup fresh orange juice
1 tsp vanilla
3 L eggs
2 Lbs (900 grams) whole milk ricotta cheese
For serving:
Powdered sugar
Orange slices
- Mix the raisins an rum in a small bowl, and keep at room temperature for 15 minutes.
- Preheat the oven to 320F (160C). Line a 10.2” (26cm) baking pan with baking paper.
- In a large bowl, mix the sugar, powdered sugar, malted milk powder, cornstarch, salt and orange zest.
- Add the orange juice, vanilla and eggs. Whisk, add the cheese, and whisk to a smooth batter. Mix in the raisins and rum with a spatula. Pour the better into the lined pan.
- Bake for 1 hour and 10 minutes, until the cake sets. Turn the oven off, and leave the cake in it for 1 hour. Take out and let cool to room temperature.
- Transfer to the fridge and let cool completely. Cover loosely with plastic wrap and keep in the fridge overnight.
- Transfer to a serving plate and dust with powdered sugar. Cut into sections and serve with sliced orange on the side.














I have had ricotta pie made by many different people but never one that included rum. Your recipe is definitely a keeper.
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Thank you Bernadette, I’m glad you liked my version. I’m very much into raisins and rum, so thought it would work well here, and it did! 🙂
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I have made this recipe, but without the orange element! It’s an Italian recipe. I can only imagine how good the orange would be in it. Thanks!
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Thank you Mimi, I’m glad you liked my version. It’s a combination of several Italian recipes, combined with my addition of orange and rum-raisins. It was delicious. 🙂
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I make a limoncello ricotta cheesecake but without all the goodies such as rum and raisins. I like your use of two kinds of raisins and as citrus is a favorite I’m sure the orange is delicious too 🙂
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Thank you Judi, this combination turned out very tasty. The rum was a last minute idea, but it worked so well with all the ingredients.
I remember your version with limoncello. I Keep forgetting to buy some and give it a try! 🙂
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Oh my! Where do I start? Raisins soaked in rum. Yes. Malted milk. Certainly. And beautiful ricotta cheese, orange. You’ve hit all the notes my friend!
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Thank you Dorothy, these ingredients are my favorites as well, and it was very enjoyable to combine them together in this tasty cake. This is the first time I’ve added dark rum to a cheese cake, but definitely not the last! 🙂
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I haven’t used rum either, but I’ve used amaretto and it was a hit!
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I can definitely see that option in the next batch. Maybe with a bit of almond meal in the batter, and some roasted almonds on top! 🙂
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So many dreamy possibilities!
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All I can say is WOW!!! 😀 This recipe sounds wonderful!!! I’ve had ricotta pie in the past but this takes it to a whole new level!!!!
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Thank you, I’m glad you liked the cake. This combination of flavors definitely elevated the basic cake. 🙂
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Oh, this is going to the top of my list! Raisins and rum a d ricotta….yum!
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Thank you, I’m glad you liked my version. I hope you’ll enjoy this tasty cake. 🙂
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It looks so delicate and it would be great to have a gluten free option.
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Thank you Brent, I’m glad you liked the cake. The fact it can be enjoyed by all is a great plus. 🙂
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Yum! You always have such delicious recipes!
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Thank you Cecilia, so nice to know! 🙂
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Interesting combination of ingredients. Sounds great!
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Thank you Aletta, this was a very tasty combination! 🙂
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Wonderful 😊
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Ricotta cake has been on my “to try” list for so long. I will be giving this a try! Thanks for sharing.
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Thank you Ella, I’m glad you liked the recipe. I also wanted to try Ricotta cheese cake, as it has very different texture than cream cheese. I was very happy with the results. I hope you too will enjoy it. 🙂
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This so amazing and delicious.
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Thank you Anita. The cake was indeed so creamy and delicious. 😉
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My aunt and mom made this kind of cheesecake. :0 A classic! the added rum give it a bit of a punch! Great reipe!
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Thank you, it is indeed a classic, and for good reason! The rum added both wonderful aroma and flavor. It’s a keeper! 🙂
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Wow! Looks so tasty.
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Thank you! 🙂
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Your cheesecake reminds me of a dessert that I used to enjoy when we lived in Santo Domingo. It has all the flavors I like. 😊
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Thank you Karen, I’m glad the cake brought back tasty memories. This combination of flavors is a winner! 🙂
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I always used to think cheese cake may be difficult but you have made it appear easy
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Thank you, I’m glad you liked the recipe and found it helpful. 🙂
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Mark is not a cheesecake fan, but I bet he would love this one! This has all his favorite flavors…
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Hopefully the flavors will make a difference! I would also note to him that ricotta has different texture and flavor than cream cheese.
And if all this still won’t work, than you’ll have a good excuse to have a second helping! 😀
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I definitely have to try this wonderful recipe. I’ve also baked a few cakes with ricotta, but never combined it with oranges and raisins. That sounds really fantastic. I just have to look for the malted milk powder. I hope I can find it in Germany.
Best wishes,
Amalie
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Thank you Amalie, I’m glad you liked my version. The oranges, raisins and rum, added so much flavor to the cake.
The malted milk powder adds a nice flavor to the cake, and in others as well. I hope you’ll be able to find it. 🙂
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Reblogged this on Recipe Goals.
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I am not good at backing but it’s delicious.. definitely wanna try this recipe 🤍
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Thank you , I’m glad you liked the recipe. It’s simple to assemble and very tasty. I hope you’ll enjoy it. 🙂
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