Best Ricotta Torte Recipes

RICOTTA NUT TORTE

Steps:

• For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and chocolate. Cover and refrigerate., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. , Pour into three waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut each cake in half. Place one bottom layer on a serving plate; spread with 1 cup filling. Repeat layers four times. Top with remaining cake. Cover and refrigerate overnight. , In a large bowl, beat cream until thickened. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over top and sides of cake. Garnish with hazelnuts and chocolate curls if desired. Refrigerate leftovers.

APRICOT & RICOTTA TORTE

Steps:

• Preheat the oven to fan 140C/conventional 160C/gas 3. Tip all the ingredients for the base, except for the egg, into a food processor and blend until like breadcrumbs. Add the egg and blend again to make a paste. Scrape onto the base of a greased 24cm loose-bottomed springform tin, spread with a spatula then bake for 25 minutes until risen and just set.
• Meanwhile beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla, then when the base has had its 25 minutes, take it out of the oven. Quickly scatter the apricots over the base and pour the cheese mixture on top. Return to the oven for 50 minutes more until the mixture has set and is starting to turn golden round the edges.
• Run a knife round the cake to release it from the sides of the tin then cool and chill. You can make this a day ahead.
• Transport the tin covered with cling film or foil, then turn out and dust with icing sugar when you get there.

RICOTTA, TOMATO AND BASIL TORTE

Steps:

• Preheat your oven to 180°C (360°F ) Oil side and line with baking paper the base of 20cm springform tin.
• Beat ricotta, feta, eggs and garlic until smooth. Stir in basil.
• Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up.
• Bake in preheated oven for 1 hour or until set and golden.
• Cool completely before putting in fridge for at least1 hour to firm.

PHYLLO RICOTTA TORTE WITH SPRING HERBS

Steps:

• Heat oven to 400 degrees. In a large bowl, combine ricotta, ricotta salata, pecorino Romano, eggs, herbs and pepper.
• Brush Bundt pan with some of the melted butter. Drape 2 sheets of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.
• Scrape half of the ricotta filling into pan. Scatter prosciutto over ricotta, then top with mozzarella. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 20 holes in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.
• Place pan on a baking sheet and bake for about 1 hour 30 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a wire rack and slicing. Serve warm.

RICOTTA CHOCOLATE CHIP TORTE

Steps:

• 1. Preheat oven to 320 degrees. In a large bowl mix the ingredients for the crust with the exception of the butter.
• 2. Now cut the butter into thin slices and add it to the mixture working it in gently, but not so much that everything blends together. To have the butter cold enough you should put it in the freezer for 20 or 30 minutes before slicing
• 3. Take a little more than half the crust mixture and press it gently into the bottom of a 9 inch springform pan that has been greased with butter and dusted with flour
• 4. Now mix the ricotta and sugar with a fork.
• 5. Once mixed in well add the chocolate chips mix again and then spread it evenly on top of the crust
• 6. Take the remainder of the crust and crumble it with your hands letting the pieces fall over the filling. You can press it down gently if you wish, however when it bakes the butter will melt and the crust will take a nice form.
• 7. Bake in a preheated oven for 50 to 60 minutes at 320°. Serve it at room temperature.

KEY LIME TORTE WITH PINEAPPLE-RICOTTA FILLING RECIPE - (4.3/5)

Steps:

• Heath oven to 350°F. Coat 2 (8-inch) round baking pans with baking spray with flour. Drain pineapple, reserving liquid. Add water to pineapple juice to measure a total of 1 cup. Prepare cake mix according to package directions using pineapple juice mixture, oil and eggs. Divide evenly into prepared pans. Bake 34 to 38 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove from pans to wire rack to cool completely. Beat ricotta cheese, frosting and reserved pineapple in medium bowl with electric mixer on medium speed until blended. Level cake layers by removing rounded tops with serrated knife. Split both each cake layer horizontally to create 4 thin layers. Place 1 layer on serving plate. Spread with 1/4 of filling mixture to within 1/4-inch of edge. Repeat layers three times, ending with filling mixture on top of cake. Chill until ready to serve. Garnish with whipped topping and lime slices, if desired.

PHYLLO RICOTTA TORTE

Steps:

• PREPARATION Heat oven to 400 degrees. In a large bowl, combine ricotta, ricotta salata, pecorino Romano, eggs, herbs and pepper. Brush Bundt pan with some of the melted butter. Drape 2 sheets of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan. Scrape half of the ricotta filling into pan. Scatter prosciutto over ricotta, then top with mozzarella. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 20 holes in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough. Place pan on a baking sheet and bake for about 1 hour 30 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a wire rack and slicing. Serve warm. COOKING NOTES Add photo 500 Share your notes with other cooks or leave a private note. Who can see this note? Everyone Only You Cancel Add Note All8 Most Helpful2 Private Notes0 Francine Pearson a day ago This is an easy way to get the results of what would be a cumbersome recipe. But I fount that the outside layer did not have the sheen of buttered filo. I fixed that in two ways, one that was successful and one that was not. The unsuccessful one was when I buttered the pan before laying the first sheet of phyllo. The second, successful one was when I buttered the first sheet and lay the buttered side first inside the pan

MAKEOVER RICOTTA NUT TORTE

Steps:

• Line three 8-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside., For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and grated chocolate. Cover and chill., Meanwhile, in a large bowl, beat shortening and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla until well blended. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup filling. Repeat layers four times. Top with remaining cake layer., Spread whipped topping over top and sides of cake. Garnish with hazelnuts and shaved chocolate if desired. Chill until serving. Refrigerate leftovers.

RICOTTA TORTE

Steps:

• Position oven rack in center of oven; preheat to 350°; grease the bottom and sides of a 9 x 3 inch springform pan; sprinkle the bottom of the pan with 1/3 cup cookie crumbs.
• In the bowl of a food processor, combine the ricotta and sour cream; process until smooth.
• Add in the egg yolks and ½ cup of sugar; process until well blended.
• Add in the flour, vanilla extract, amaretto, orange zest, and salt; process until blended.
• Transfer mixture to a bowl.
• In the bowl of a stand mixer, using the whisk attachment, beat the egg whites and cream of tartar at med-high speed until soft peaks begin to form.
• Gradually add in teh remaining ¼ cup sugar and beat at high speed until the whites form stiff, shiny peaks.
• Gently fold 1/3 of the whites into the ricotta mixture; then fold in the remaining whites in two more additions.
• Scrape the batter into the prepared pan and smooth the top.
• Sprinkle the remaining 1/3 cup cookie crumbs over the top.
• Place the pan on a baking sheet and bake the cake for 35-45 minutes, until the top is browned and cracked and the center jiggles but is not liquid.
• Transfer the pan to a wire rack and cool for 30 minutes.
• Run a thin knife around the edge of the pan to loosen the cake; remove the side of the pan and cool cake until just slightly warm.
• To serve, slice cake using a thin-bladed sharp knife; store in the refrigerator, covered, for up to 3 days.

PHYLLO RICOTTA TORTE WITH SPRING HERBS

Steps:

• Heat oven to 400 degrees. In a large bowl, combine ricotta, ricotta salata, pecorino Romano, eggs, herbs and pepper.
• Brush Bundt pan with some of the melted butter. Drape 2 sheets of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.
• Scrape half of the ricotta filling into pan. Scatter prosciutto over ricotta, then top with mozzarella. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 20 holes in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.
• Place pan on a baking sheet and bake for about 1 hour 30 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a wire rack and slicing. Serve warm.

LEMON RICOTTA TORTE

Steps:

• Preheat the oven to 400 degrees. In a large mixing bowl, thoroughly combine the cheese, sugar, eggs, vanilla, zest, and lemon juice. Grease a 9-inch round baking pan and lightly dust with fl our. Pour the mixture into the pan and level the top with a spatula. Make a 2-inch collar for the pan with a 6 x 12-inch piece of foil, folded in half lengthwise. Wrap the collar around the pan and secure with cooking twine. Bake on the bottom shelf of the oven for 55-60 minutes. Remove from oven, cool, and refrigerate 3-4 hours. Return to room temperature before serving. Garnish with fresh mint, if desired.