Lemon Berry Ricotta Cake With Mixed Berry Sauce Recipe

Name: Lemon Berry Ricotta Cake With Mixed Berry Sauce
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) unsalted butter, softened; ¼ cup granulated sugar for the sauce; 4 large eggs; Ricotta Cheese; ½ cup heavy cream; 2 teaspoons lemon extract; Lemon, Zest Of; All Purpose Flour; 2 cups mixed fresh berries for the sauce; Frozen Mixed Berries; Cornstarch

Indulge in this heavenly Lemon Berry Ricotta Cake, a delightful fusion of dense cake and light cheesecake! Bursting with fresh lemon zest and juicy berries, this recipe is perfect for brunch, dessert, or any special occasion. The creamy ricotta base is complemented by a homemade mixed berry sauce, creating a flavor explosion in every bite. Prepare to be amazed!

Prep Time 30 mins

Cook Time 70 mins

Calories 351.7 kcal

Protein 11g

Rating 3.4 (5 Reviews)

Lemon Berry Ricotta Cake With Mixed Berry Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Berry Ricotta Cake With Mixed Berry Sauce

1 cup (2 sticks) unsalted butter, softened
¼ cup granulated sugar for the sauce
4 large eggs
Ricotta Cheese
½ cup heavy cream
2 teaspoons lemon extract
Lemon, Zest Of
All Purpose Flour
2 cups mixed fresh berries for the sauce
Frozen Mixed Berries
Cornstarch

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How to Make Lemon Berry Ricotta Cake With Mixed Berry Sauce

Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
Beat in 4 large eggs one at a time, then stir in 2 teaspoons lemon extract and the zest of 1 lemon.
In a separate bowl, gently whisk together 15 ounces ricotta cheese and ½ cup heavy cream.
Add the ricotta mixture to the wet ingredients and mix until just combined.
Gradually add 2 cups all-purpose flour, mixing until just incorporated. Be careful not to overmix.
Gently fold in 1 cup mixed fresh berries (e.g., blueberries, raspberries, strawberries).
Pour batter into the prepared pan and spread evenly.
Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the sauce:
Combine 2 cups mixed berries, ¼ cup granulated sugar, and 1 tablespoon cornstarch in a small saucepan.
Cook over medium heat, stirring constantly, until the sauce thickens and the berries soften (about 5-7 minutes).
Remove from heat and puree the sauce using an immersion blender or a regular blender until smooth.
Let the sauce cool completely.
Once the cake is completely cool, serve chilled slices topped generously with the berry sauce.