Soft, Fluffy & Ever So Delicate Baked Ricotta Cheese.

Cheese & more cheese? This recipe is the perfect cheesy surprise. This baked ricotta tart/cake is the ideal meal for any time of the day, be it breakfast, lunch & or dinner. It’s also great to take to work & have as a quick snack to power you through the day. Learn how to make this quick, cheap, & delicious baked ricotta & impress yourself, your friends & your family.

Baked Ricotta

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Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Calories: 281kcal
Servings: 8 People
Metric - Imperial

Ingredients

Ricotta Mixture

  • 1 kg Firm Ricotta
  • 4 Eggs
  • 90 g Pecorino Romano Grated
  • 1 Lemon Zest
  • 3 g Fresh Oregano Chopped
  • Salt & Pepper To Taste

Sun-Dried Tomato Salsa

  • 80 g Sun-Dried Tomatoes Chopped
  • 30 ml Sun-Dried Tomato Oil
  • 5 g Flat Leaf Parsley Chopped
  • 1 Lemon Zest
  • 100 g Rocket Arugula
  • Edible Flowers Optional
  • Salt & Pepper To Taste

Method

  • Preheat oven to 190°C (375°F). Grease a 22cm round springform baking tin with spray oil or melted butter and line with parchment paper.
  • Place all the ricotta mix ingredients into a bowl and mix to combine into a smooth ball. Place the ricotta mixture into the prepared baking tin and bake for 30 minutes or until golden on top. Remove and let cool for 15 minutes.
  • In the meantime, add the sun-dried tomatoes, sun-dried tomato oil, flat-leaf parsley and lemon zest to a mixing bowl and mix to combine.
  • Place the sun-dried tomato mixture on top of the baked ricotta and serve with edible flowers (optional) and rocket. Portion into 8 even-sized pieces. Dig in.
Chef's Tips
Mix the ricotta mixture until it just comes together into a smooth ball — overworking it can make the baked texture dense and rubbery rather than light.
Let the ricotta cool the full 15 minutes before topping it with the salsa — adding it too soon will make the oil and juices soak in and turn the top soggy.
Use good-quality, plump sun-dried tomatoes in oil rather than the dry, chewy kind — they'll dice more easily and give the salsa the right texture.
Storage & Reheating
Will keep in the fridge for up to 4 days in an airtight container. Best served at room temperature or lightly warmed — bring it out of the fridge 20-30 minutes before serving, or warm gently in a low oven (150°C/300°F) for about 10 minutes. Not recommended for freezing, as the ricotta's texture will turn watery and grainy once thawed.
Serving 180gCalories 281kcalCarbohydrates 13.2gProtein 21.6gFat 16.2gSaturated Fat 9.3gPolyunsaturated Fat 0.79gMonounsaturated Fat 5.85gTrans Fat 0.3gCholesterol 132.9mgSodium 788.53mgPotassium 581.3mgFiber 1.6gSugar 4.9gVitamin A 874IUVitamin C 6.8mgCalcium 489.6mgIron 2.1mg

The above nutrition guide is based on daily averages and is calculated for a single portion. 

Recipe Notes

Baked Ricotta Storage Instructions

This baked ricotta will last up to 6 days in the fridge and 3 months in the freezer. 

Baked Ricotta Reheating Instructions

To reheat, place it into a preheated oven set at 180.c-350.f and heat for 10 to 12 minutes until hot in the centre. Alternatively, put it into the microwave and heat it in bursts. 

What Is Ricotta Cheese?

Ricotta cheese is made with whey from excess production from other cheese-making processes. It’s made with cow, goat, sheep or water buffalo milk. The cheese is a product of coagulation which forms little pieces of cheese and is then compressed together. It can also easily be made at home. Stay tuned for my recipe. 

Watch How To Make The Recipe

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