Cheesecake really confused me as a kid. I sprinkled mozzarella on my pizza and pasta, and I ate cake with ice cream at birthday parties. But combining the two?…
Did that mean topping the cake with slices of melted cheddar like I did with my morning toast? Or maybe folding shredded Monterey Jack inside like with a quesadilla so that it formed long cheesy strings when you cut a piece of the cake?
When an adult explained to me that cheesecake was made with cream cheese, I crossed that last mental image off of my list. (No strings attached—got it!) But I didn’t figure out the cheesecake conundrum until high school when I ate my first real slice.
Although a far cry from the dense, mousse-y texture of true cheesecake, this ricotta cake resembles one of my more reasonable definitions: a moist cake made with soft cheese as its main ingredient!
Ricotta Bundt Cake with Almond Drizzle
modified from this recipe
This cake has a subtle tang from the lemon and ricotta, plus a sophisticated flair from the almond drizzle. It’s perfect to serve to company, but it’s easy enough to whip up for a weeknight dessert too!
for the cake
½ c granulated sugar
½ c water
1 tsp lemon zest (about 1 tiny lemon)
1 c all-purpose flour
1 tbsp baking powder
1/8 tsp salt
1 c low-fat ricotta
1 tsp vanilla extract
1 egg (or 2 egg whites)
for the drizzle
½ c powdered sugar
¼ tsp almond extract
½ tsp lemon juice
½ - 1 tsp water
- To prepare the cake, combine the sugar, water, and lemon zest in a small pot on the stove. Bring to a boil over medium heat, stirring frequently, and boil for 1-2 minutes. Let the sugar syrup cool for 10-15 minutes.
- Preheat the oven to 350°, and coat a 6-cup bundt pan with nonstick baking spray with flour.
- In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, stir together the sugar syrup, ricotta, and vanilla until smooth. Add in the egg, mixing well. Add in the flour mixture, stirring just until incorporated. Pour the batter into the prepared pan, and bake at 350° for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- To prepare the drizzle, whisk together the powdered sugar, almond extract, lemon juice, and ¼ teaspoon of the water. Stir in more water, a little at a time, until the drizzle reaches the desired consistency. Drizzle decoratively over the top of the bundt cake.
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