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Ricotta Cake

A cake with ricotta cheese, cinnamon and more.

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Recipe ingredients

1 quart whole milk
¾ cup arborio rice
1 teaspoon ground cinnamon
½ teaspoon coarse salt
1 vanilla bean, split lengthwise
1 ¼ cups granulated sugar
Unsalted butter, for pan
All-purpose flour, for pan
3 pounds fresh ricotta cheese, drained 3 hours or preferably overnight
3 large whole eggs plus 3 large egg yolks, lightly beaten
Confectioners' sugar, for dusting
Strawberry Sauce

Cooking Steps

Bring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low, cook stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
Remove pan from heat. Stir in 3/4 cup granulated sugar. Cover and let cool, stirring occasionally. Discard vanilla bean. Preheat oven to 350 degrees F. Butter and flour an 10-inch springform pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar.
Pour into prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes. Cover with foil if starting to brown too much. Transfer pan to a cooling rack. When cake has completely cooled, run a knife around edge to loosen. Gently remove ring and transfer cake to a serving platter. Sprinkle with confectioners' sugar, and serve with strawberry sauce.

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