Best Coffee Ricotta Recipes

RICOTTA-RAISIN COFFEE CAKE

Steps:

• On a lightly floured surface, roll dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread filling to within 1/2 in. of edges. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Pinch ends together to form a ring., Place seam side down in a parchment-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. With a sharp knife, make 12 shallow slashes in top of coffee cake. Bake 20-25 minutes or until golden brown. Cool on a wire rack. In a small bowl, combine confectioners' sugar and milk; drizzle over cake.

COFFEE RICOTTA CREAMS

Steps:

• In small bowl, mix together raisins, rum, sugar and 4 tablespoons of the coffee. Stir well and leave to sit for 1 hour.
• Lightly beat ricotta to soften. Gradually beat in raisin mixture.
• Whip the cream into soft peaks and fold into the ricotta with half of the chocolate.
• Spoon into four glasses or serving dishes, drizzle over the remaining coffee and sprinkle with remaining chocolate.
• Chill at least one hour and up to 4 hours. Dust lightly with icing sugar before serving.

BLUEBERRY-RICOTTA COFFEE CAKE

Steps:

• Heat oven to 350ºF.
• Combine baking mix, sugar and dry gelatin mix. Whisk ricotta, eggs and lemon zest in large bowl until blended. Add dry ingredients; stir just until moistened. Stir in blueberries.
• Spoon into 9-inch pie plate sprayed with cooking spray.
• Bake 35 min. or until toothpick inserted in center comes out clean.

OVERNIGHT RICOTTA COFFEE CAKE

Steps:

• 1. Grease the bottom and 12 inch up the sides of a 13x9x2-inch baking pan; set aside. In a large bowl, combine flour, baking powder, baking soda, and salt; set aside. 2. In a large mixing bowl, beat butter on medium speed with an electric mixer for 30 seconds. Add granulated sugar; beat until combined. Add eggs, one at a time, beating well after each addition. Beat in ricotta cheese. Beat in as much of the flour mixture as you can. Using a wooden spoon, stir in any remaining flour mixture. Spread batter in the prepared pan. 3. For topping, in a small bowl, combine nuts, brown sugar, wheat germ, cinnamon, and nutmeg. Sprinkle evenly over batter in pan. Chill, covered, in the refrigerator for up to 24 hours. 4. Preheat oven to 350 degrees F. Uncover coffee cake. Bake for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly in pan on a wire rack. Serve warm. Nutrition Facts (Overnight Ricotta Coffee Cake) Servings Per Recipe 15 Calories397, Protein(gm)8, Carbohydrate(gm)43, Fat, total(gm)22, Cholesterol(mg)91, Saturated fat(gm)10, Monosaturated fat(gm)7, Polyunsaturated fat(gm)4, Dietary Fiber, total(gm)1, Sugar, total(gm)24, Vitamin A(IU)583, Thiamin(mg)0, Riboflavin(mg)0, Niacin(mg)2, Pyridoxine (Vit. B6)(mg)0, Folate(µg)60, Cobalamin (Vit. B12)(µg)0, Sodium(mg)438, Potassium(mg)136, Calcium(DV %)101, Iron(DV %)2, Percent Daily Values are based on a 2,000 calorie diet

COFFEE RICOTTA

Steps:

• In a medium bowl, whisk together the ricotta, espresso, and sugar until the mixture is smooth and the sugar is dissolved. (For a creamier texture, mix the ingredients in a food processor.) Spoon into parfait glasses or goblets and top with chocolate shavings. Serve immediately. VARIATION: For chocolate ricotta, substitute 1 tablespoon unsweetened cocoa for the coffee. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.