This cake should quite possibly be your go-to “I need to make a cake in a hurry” cake and “I don’t really have the time to deal!” cake. While it does take an hour to bake, the whole thing comes together in minutes. It is *not* a cheese cake: it uses ricotta cheese, hence the cheese in the title. It is, however, a lightly, fluffy, simple and flavorful cake. Serve with a bit of whipped cream and you know something, it’s also going to be my breakfast tomorrow morning.
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups whole milk ricotta
1 teaspoon vanilla
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 1/2 cup fresh* or frozen raspberries, divided
powder sugar, to garnish
* frozen raspberries actually work better in this recipe, as they are so fragile and fresh ones tend to disintegrate while mixing them in. Even though I used fresh berries, I suck them in the freezer for an hour before making this recipe.
Preheat oven to 350F. Generously grease a 9 inch round cake or spring form pan.
In a medium bowl, whisk together flour, sugar, baking powder and salt together. In another bowl, combine eggs, ricotta, melted butter and vanilla. Mix dry into wet. Gently fold in 1/2 of the raspberries. Pour batter into the prepared cake pan and press the remaining berries into the cake.
Bake for 60-70 minutes or until a knife inserted into the center comes out clean and the cake is golden brown. Let cool completely in the pan on a wire rack. Before serving, dust with powdered sugar.