Ricotta Cake with Orange Marmalade, this wonderful ricotta cake with orange marmalade, unlike no-bake cheesecakes, is baked in the oven! You can see and taste the difference; the cake base remains very crunchy, delicious I would say, it melts in your mouth. Although this is not a true cheesecake, let’s say a good part of it resembles one. This ricotta cake can be prepared all year round, no seasonal ingredients are needed, and the marmalade can be replaced with lemon marmalade, or any other flavor you like. Another recipe for no-bake cakes can be found on my blog.giallozafferano.it/vaipinacucina. The ricotta cake with orange marmalade is a very fragrant and quick dessert to prepare, you can replace the biscuits with another ingredient, I won’t reveal anything, but you will still have a crunchy and delicious dessert, go to my blog to discover the recipe.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 447.44 (Kcal)
- Carbohydrates 58.71 (g) of which sugars 32.56 (g)
- Proteins 6.21 (g)
- Fat 22.21 (g) of which saturated 12.77 (g)of which unsaturated 7.01 (g)
- Fibers 1.18 (g)
- Sodium 177.39 (mg)
Indicative values for a portion of 155 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz digestive biscuits
- 2/3 cup butter
- 1/4 cup sugar
- 1 egg
- 8.8 oz cow's milk ricotta
- 1.25 cups orange marmalade
Tools
- Stand Mixer
- Baking Pan
- Parchment Paper
- Bowl
Preparation
Begin by crushing the biscuits, melt the butter, and combine the two ingredients together.
Line the baking pan with parchment paper and put the mixed biscuits and butter together, press well with a spoon. Prepare the cream with eggs, sugar, and ricotta. Mix the three ingredients together and the cream is ready.
Pour the ricotta cream over the biscuit base, and even out across the surface.
Put in the oven at 350°F for 20 minutes.
When the ricotta cake is lukewarm, spread the orange marmalade on top. Ready!
Often with the same amount, I also prepare mini cakes with ricotta and orange marmalade.
Here they are ready.
