Category: Cakes

Pumpkin Ricotta Cheesecake

pumpkin ricotta cheesecake

I like to tweak recipes. Sometimes it’s not a very noticeable change and other times I create a new version of something I’ve done in the past. This Pumpkin Ricotta Cheesecake is a remake of a traditional Italian Ricotta Cheese that I did a couple of years ago. I thought a pumpkin version for Thanksgiving was just what we needed this year!

This dessert whips up in a matter of minutes. Make it the day before and let it sit, refrigerated of course, which allows the flavors to meld. It also takes the pressure off on Thanksgiving day to have the dessert already done. Take it out of the refrigerator an hour before serving to warm up, and add a dollop of whipped cream for a delicious garnish.

Making the Pumpkin Ricotta Cheesecake

Preheat the oven to 300ºF and lightly grease a 9-inch springform pan with a little unsalted butter. I use a small piece of wax paper and a dab of butter, about 1 teaspoon, and smear it over the bottom and sides of the pan.

greasing the pan for pumpkin ricotta cheesecake

Sprinkle a tablespoon of sugar over the bottom of the pan and turn on a slant to coat the sides too.

pumpkin ricotta cheesecake

Line a 13 by-18-by-1-inch baking sheet with parchment paper. Sometimes a springform pan leaks and this keeps the bottom of your oven clean.

Place the ricotta cheese, sugar, pumpkin powder, cinnamon, ginger, salt, and cloves in a mixing bowl.

pumpkin ricotta cheesecake

Beat with a whisk attachment until combined, or in a bowl with a hand whisk. Make sure there are no lumps.

If you are mixing by hand, the eggs are best beaten first and then added to the batter. I use the empty ricotta cheese container to avoid using another bowl. Simply crack the eggs into the container, cover, and shake to scramble.

pumpkin ricotta cheesecake

Add the eggs and vanilla to the batter and whisk until smooth.

pumpkin ricotta cheesecake batter

Pour the batter into the prepared pan and bake on the middle rack of the preheated oven for 1 hour 20 minutes. The cake is done when it’s set in the center and the sides are lightly golden brown.

Remove and cool for 5 minutes. Take a sharp knife and run the blade around the inside of the pan to make sure the cake isn’t sticking; then release the side panel. Once the cake is cool, refrigerate.

pumpkin ricotta cheesecake

 

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Pumpkin Ricotta Cheesecake

pumpkin ricotta cheesecake

A quick and easy dessert that can be made a day in advance. Take the cake out of the refrigerator an hour before serving to warm up. Serve with a dollop of whipped cream!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings
  • Category: Dessert

Ingredients

2 pounds whole milk ricotta cheese
2/3 cup granulated sugar, plus 1 tablespoon more for the pan
1/2 cup pumpkin powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
¼ teaspoon ground cloves
5 large eggs
1 1/2 teaspoons vanilla

Garnish
whipped cream

Instructions

Preheat the oven to 300ºF and lightly grease a 9-inch springform pan with a little unsalted butter. I use a small piece of wax paper and a dab of butter, about 1 teaspoon, and smear it over the bottom and sides of the pan. Sprinkle a tablespoon of sugar over the bottom of the pan and turn on a slant to coat the sides too.

Line a 13 by-18-by-1-inch baking sheet with parchment paper. Sometimes a springform pan leaks and this keeps the bottom of your oven clean.

Place the ricotta cheese, sugar, pumpkin powder, cinnamon, ginger, salt, and cloves in a mixing bowl and beat with a whisk attachment until combined, or in a bowl with a hand whisk. Make sure there are no lumps.

If you are mixing by hand, the eggs are best beaten first and then added to the batter. I use the empty ricotta cheese container to avoid using another bowl. Simply crack the eggs into the container, cover, and shake to scramble.

Add the eggs and vanilla to the batter and whisk until smooth.

Pour the batter into the prepared pan and bake on the middle rack of the preheated oven for 1 hour 20 minutes. The cake is done when it’s set in the center and the sides are lightly golden brown.

Remove and cool for 5 minutes. Take a sharp knife and run the blade around the side of the pan; then release the side panel. Once the cake is cool, refrigerate.

Keywords: Ricotta cheesecake, pumpkin cheesecake, cheesecake, Italian cheesecake, pumpkin,

Rhubarb Coffee Cake

Rhubarb Coffee Cake

This recipe for Rhubarb Coffee Cake brings back a great memory. A few years ago my niece Rebecca, her family and my brother were visiting from Germany. As I was gathering my ingredients for the cake, Rebecca asked if she could help. It was our first cooking experience together.

That visit was a few years ago and Emma, my great-niece, was only 18 months old. She’ll celebrate her 6th birthday next month and has a younger sister, Marla, who’ll celebrate her 4th birthday in January.

Rhubarb Coffee Cake

Unfortunately, we don’t see them very often and with two small children, they don’t come to the US – we go there. We try to visit once a year just to keep up with the girls. That year between visits is a long time at this young age and the changes in the girls are mind blowing.

Rhubarb season here in the northeast is spring. But in the south rhubarb is in season now and occasionally we see it in stores around our area. This cake is sweet-tart and when served warm with a cup of tea or coffee is a nice way to start the day.

Rhubarb Coffee Cake

The cake can be made in advance, frozen, thawed overnight and gently warmed in the oven or microwave. It’s a great recipe to keep on hand for unexpected company, or for breakfast on a holiday morning when you already have a long list of cooking tasks.

Rhubarb Coffee Cake

Watch the Rhubarb Coffee Cake video here.
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Rhubarb Coffee Cake

Rhubarb Coffee Cake

This Rhubarb Coffee Cake is moist, aromatic and delicious. Serve warm or room temperature. Make a batch of strawberry ice cream (see my book Endless Summer) to serve on the side. If using the powdered sugar, sprinkle over the cake just before serving; it dissolves quickly.

  • Author: Trish Lobenfeld
  • Category: Baked Good

Ingredients

  • Streusel Topping
  • 2 tablespoons unsalted butter
  • ½ cup blanched slivered almonds
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ginger
  • pinch of nutmeg
  • Cake Batter
  • 1 cup (2 sticks) unsalted butter, preferably room temperature
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1 cup sour cream
  • 2 cups thinly sliced rhubarb
  • powdered sugar for dusting, optional

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease a 9-inch angel food or spring-form pan with butter.
  3. Place the butter in an electric mixer fitted with the paddle attachment and beat until smooth, scrapping the sides and beater as needed.
  4. Add the sugar and salt and beat until fluffy, scrapping the sides and beater as needed.
  5. Add the eggs and vanilla and beat on medium high until incorporated, scrape the sides and beater a couple of times until everything is combined. Don’t worry if it looks a little curdled it will smooth out.
  6. Add the flour, baking powder, cinnamon, baking soda, cloves, ginger and nutmeg, mixing on low until the dry ingredients are moist.
  7. Scrape the sides and beater and mix in the sour cream until thoroughly blended and the batter is smooth, scraping sides and beater as needed. Toss in the rhubarb and mix until well incorporated.
  8. Pour the batter into the prepared cake pan. Sprinkle the streusel topping over the cake and bake in preheated oven for 45 minutes or until cake tester comes out clean.
  9. Cool for 10 minutes. Loosen sides before removing the cake to a cooling rack.

Notes

Cake freezes well. Cool completely and wrap tightly.

 

 

Pumpkin Chocolate Bundt Cake

Pumpkin Chocolate Bundt Cake

Pumpkin and chocolate are delicious together, and whenever you can work a “legitimate” way to sneak some chocolate into your morning all the better! This pumpkin chocolate bundt cake is at the
top of my list for that special morning treat alongside a delicious cup of tea from Goldsmith Teas.

IMG_5208

Canned raw pumpkin is readily available at any grocery store and it’s one-hundred percent pumpkin. No need to go to the fuss of making your own.

The chocolate I prefer is Lindt, my usual go-to brand when baking, which I coarsely chop up. Don’t hesitate to use chocolate chips if that’s what you prefer.

This cake doesn’t need frosting, it’s quite moist and the chocolate gives it that over-the-top quality. A light dusting of powdered sugar, mostly for esthetics, is sufficient. Don’t sprinkle the sugar until just before serving. It dissolves rather quickly.

IMG_5190

The cake freezes well. Wrap tightly in plastic wrap and then with freezer paper. Be sure to date and label.

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Pumpkin Chocolate Bundt Cake

Pumpkin Chocolate Bundt Cake

This cake doesn’t need frosting, it’s quite moist and the chocolate gives it that over-the-top quality. A light dusting of powdered sugar, mostly for esthetics, is sufficient. Don’t sprinkle the sugar until just before serving. It dissolves rather quickly. The cake freezes well. Wrap tightly in plastic wrap and then with freezer paper. Be sure to date and label.

  • Author: Trish Lobenfeld
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Category: Cake
  • Method: Baking

Ingredients

  • 2 cups (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup raw pumpkin
  • 1/2 cup sour cream
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 8 ounces dark chocolate (70 percent cocoa fat) coarsely chopped or 1 1/2 cups chocolate chips
  • powdered sugar for dusting

Instructions

  1. Setup
  2. Preheat the oven to 350 degrees F and lightly grease a standard Bundt pan.
  3. Method
  4. In a stand mixer fitted with the beater attachment or with a hand mixer, beat the butter on high until fluffy. Scrape the sides and beater.
  5. Add the sugar and beat on high until combined. Scraping the sides and beater as needed.
  6. Beat in the eggs and vanilla, scraping the sides and beater as needed (don’t worry if it looks curdled, the addition of dry ingredients will resolve that issue).
  7. Mix in the raw pumpkin and sour cream.
  8. Add the four, baking powder, cinnamon, salt, baking soda, ginger and nutmeg to the mixer and beat on low to incorporate the dry ingredients, scrapping the sides as needed, until all the ingredients are moist. Beat on high for 10 seconds.
  9. Stir in the chocolate chunks/chips.
  10. Pour the batter into the prepared Bundt pan and bake in preheated oven for 50 minutes or until a cake tester or toothpick comes out clean when stuck in the center of the cake.
  11. Let cool in pan for 10 minutes and then remove to a cooling rack.

Notes

Cake freezes well.

 

 

Ricotta Cheesecake

For months our friend Bobby has been talking about ricotta cheesecake. We had dinner at their home on Saturday and I decided to surprise him and make one. I scoured my Italian cookbooks and then my
baking cookbooks and couldn’t find a recipe. I turned to the internet and found three that use only ricotta cheese.

All three were similar. Each required 6 eggs, the quantity of ricotta varied from 1 1/2 to 2 pounds, sugar from 2/3 to 3/4 cup, salt from none to 1/4 teaspoon and allrecipes.com included 1/3 cup flour. The flavorings varied from vanilla and salt to the zest of either an orange or lemon, or both, and cinnamon.

I opted for two pounds whole milk ricotta cheese and 2/3 cup sugar to add a subtle amount of sweetness. There’s lots of moisture in the cheese and eggs so I decided to use a starch to maintain structure. I chose cornstarch for a delicate texture, its binding properties are not as strong as wheat flour. Salt is a given, it highlights flavor. Next I added four large eggs. The batter was too thick so I added one more and the consistency was just right. For flavorings I liked the idea of both orange and lemon zest and some vanilla to round things out.

The cake was a success. I thought the sweetness, texture and flavors were just what I had hoped for. Bobby loved it but said he’d prefer a cake with more height. Next time I’ll try a smaller springform pan.

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Ricotta Cheesecake

Best if made the day before.

  • Prep Time: 20 mins
  • Cook Time: 80 mins
  • Total Time: 1 hour 40 mins
  • Yield: 1 nine-inch cake

Ingredients

  • 2 pounds whole milk ricotta cheese
  • 2/3 cup granulated sugar, plus more for the pan
  • 1/4 cup cornstarch
  • 1/4 teaspoon Kosher salt
  • 5 large eggs
  • zest of 1 medium orange, about 1 tablespoon
  • zest of 1 large lemon, about 1 1/2 teaspoons
  • 1 1/2 teaspoons vanilla

Instructions

  1. Preheat the oven to 300ºF and lightly grease a 9-inch springform pan. Sprinkle a generous tablespoon of sugar over the bottom of the pan and turn on a slant to coat the sides.
  2. Place the ricotta cheese and sugar in a mixing bowl and beat with a whisk attachment until combined.
  3. Mix in the cornstarch and salt.
  4. Add the eggs, all at once is fine, and beat until well blended.
  5. Finally, stir in the orange and lemon zests and vanilla.
  6. Pour the batter into the prepared pan and bake on the middle rack of the preheated oven for 1 hour 20 minutes. The cake is done when it’s set in the center and the sides are lightly golden brown.
  7. Remove the to a cooling rack and cool for 5 minutes. At this point you want to loosen the cake from the sides of the springform pan with a sharp knife. Just run it along the side. Now you can unsnap the side of the pan or not. I was traveling with my cake and wanted to leave the sides on for protection. Once the cake has cooled, refrigerate.
  8. About 1 hour before dessert, take the cake out of the refrigerator to bring to room temperature.

 

* The websites were allrecipes.com, foodnetwork.com and marthastewart.com.

 

Marmalade Coffee Cake

I used the Meyer-lemon and blood-orange marmalade I bought yesterday in a sour cream coffee cake. The flavor really came through and the citrus adds a distinct flavor to this rich cake. It’s easy
to make and I like to use a mini Bundt pan, like a muffin tin, but with the Bundt design, or mini loaf pans (5 3/4″ x 6″ x 2 1/2″). They freeze well and you can thaw individually as needed.

Use other low-sugar jams with chunks of fruit, like cherry. Reduce the sugar in the recipe to 3/4 cup if you’re using regular commercial jam.

Method

Preheat oven to 350ºF and lightly grease cake pan.

Beat butter on medium-high, with paddle attachment, until soft and fluffy. Add sugar and cream together. Beat in eggs; either one at a time or both together – if any curdling occurs, the dry ingredients will resolve that.

Add 1 teaspoon vanilla and the first cup of flour. Mix on low, scraping sides. Add second cup and mix on low, scraping sides. Add the last cup with the baking powder, baking soda, and salt; mix on low and scrape sides.

Add the marmalade, scraping sides as needed. Add the sour cream, increase speed to medium, scrape sides as needed.

Once the ingredients are all incorporated, increase speed to medium-high for 20 seconds – the batter will become very smooth.

Scoop batter into cake pan, place in preheated oven, and bake for 40 minutes or until golden brown and inserted toothpick comes out clean.

NOTE: The mini Bundt pan takes about 30 minutes and the mini loaf pan 40 minutes.

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marmalade coffee cake….

Use a mini Bundt pan or mini loaf pans to make small portions. These freeze well. The mini Bundt pan takes about 30 minutes and the mini loaf pan 40 minutes.

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 1 cake
  • Category: Cake
  • Method: Baking

Ingredients

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup Meyer-lemon and blood-orange marmalade
  • 1 cup sour cream

Instructions

  1. Method
  2. Preheat oven to 350ºF and lightly grease cake pan.
  3. Beat butter on medium-high, with paddle attachment, until soft and fluffy. Add sugar and cream together. Beat in eggs; either one at a time or both together – if any curdling occurs, the dry ingredients will resolve that.
  4. Add 1 teaspoon vanilla and the first cup of flour. Mix on low, scraping sides. Add second cup and mix on low, scraping sides. Add the last cup with the baking powder, baking soda, and salt; mix on low and scrape sides.
  5. Add the marmalade, scraping sides as needed. Add the sour cream, increase speed to medium, scrape sides as needed.
  6. Once the ingredients are all incorporated, increase speed to medium-high for 20 seconds – the batter will become very smooth.
  7. Scoop batter into cake pan, place in preheated oven, and bake for 40 minutes or until golden brown and inserted toothpick comes out clean.

Notes

Reduced fat sour cream is a viable substitute.