Wednesday, August 31, 2011

Best Ever Ricotta Raspberry Cake

A perfect cake for two people, you and your husband or significant other... or maybe a really really good friend! The cake is light flavored with a wonderful blend of fruit. I have made this with peaches, blueberries, blackberries and cherries... The fresh fruit is mixed with fruit jam of choice. Just amazing cheesecake you will love this!
Cookie Crust bottom:
1 cup flour
1/2 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4 cup butter softened
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon lemon zest
Mix together until well blended.

In another bowl:
Beat together till smooth:
2 large eggs
1 1/4 cups ricotta cheese
1/3 cup sugar
1/4 teaspoon pure vanilla
Beat this for 5 minutes

Topping:
3/4 cup fresh whole raspberries
mixed with 2 tablespoon raspberry seedless jam warmed for 10 seconds in the microwave


Preheat the oven to 350°F. Line a 9 x 9 x 2-inch pan ( a springform pan) line with parchment paper, cutting a piece for the bottom and making a neck collar then and spray with cooking oil anywhere metal is exposed..
Spoon the first batter into a greased 9 x 9 x 2-inch pan, using floured hands to push up the sides of the pan and spread the dough around evenly.   Add the ricotta filling to the top of the cookie batter. Carefully spoon together raspberries and jam mixture evenly on the batter. To make it swirled you would need to puree slightly the berries then run a knife through the batter in an S formation.   Bake at 350 for at least 50 minutes or until middle is clean with a toothpick.  I add a large pot of water and place inside the oven on another rack above the cheesecake, this keeps it moist. Cool cake completely before removing from the pan. Delicious served plain or with whipped cream.  Refrigerate any leftovers.
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