Baked Ricotta Cakes with Berry Sauce

Indulge in the decadence of these Baked Ricotta Cakes with Berry Sauce, a dessert that’s as elegant as it is easy to create. Made with creamy ricotta cheese, zesty lemon, and a touch of vanilla, these individual cakes bake to golden perfection with a soft, custard-like texture. The crowning glory is the luscious homemade berry sauce, simmered with honey and thickened to velvety smoothness, adding a sweet-tart contrast to each bite. Perfect for dinner parties or a special treat, these ricotta cakes come together in just 15 minutes of prep time and are a delightful alternative to traditional cheesecakes. Serve them warm or at room temperature, finished with a drizzle of berry sauce and a hint of mint or powdered sugar for an impressive yet effortless dessert.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 500 grams ricotta cheese
• 3 large eggs
• 100 grams granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 50 grams all-purpose flour
• 50 ml milk
• 250 grams frozen mixed berries
• 2 tablespoons honey
• 1 teaspoon cornstarch
• 2 tablespoons water

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a muffin tin or line it with parchment liners.

Step 2

In a large mixing bowl, combine the ricotta cheese, eggs, and sugar. Whisk until smooth and well combined.

Step 3

Stir in the vanilla extract, lemon zest, flour, and milk. Mix until the batter is creamy and free of lumps.

Step 4

Fill each muffin tin cavity about 3/4 of the way with the ricotta mixture.

Step 5

Bake in the preheated oven for 25-30 minutes, or until the tops are golden and slightly puffed. A toothpick inserted in the center should come out clean.

Step 6

While the ricotta cakes are baking, prepare the berry sauce. In a small saucepan, combine the frozen mixed berries and honey over medium heat.

Step 7

Cook, stirring occasionally, until the berries release their juices and the mixture starts to simmer, about 5 minutes.

Step 8

In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the simmering berries and stir well until the sauce thickens, about 2 additional minutes. Remove from heat and let cool slightly.

Step 9

Once the ricotta cakes are finished baking, allow them to cool in the tin for 10 minutes. Then, gently remove them and place on a wire rack to cool completely.

Step 10

Serve the baked ricotta cakes topped with the warm berry sauce. Optionally, garnish with fresh mint leaves or a dusting of powdered sugar.

Nutrition Facts

Serving size	(980.0g)

Amount per serving	% Daily Value*
Calories	1408.7

Total Fat 53.5g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 311.1mg	0%
Sodium 527.7mg	0%
Total Carbohydrate 200.7g	0%
Dietary Fiber 9.0g	0%
Total Sugars 156.5g
Protein 60.2g	0%

Vitamin D 22.7IU	0%
Calcium 2157.0mg	0%
Iron 2.1mg	0%
Potassium 829.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 15.8%

Carbs: 52.6%