Ricotta Cheese Filled Cake

“This is an excellent cake the only thing that I do a little bit differently is to add a can of pie filling to the top of the ricotta mixture so that as it bakes the fruit ends up in the middle. Blueberry, cherry and raspberry are some favorites.It is a favorite whenever I bring it to parties or family gatherings.”

“I made this for Christmas with my Italian husbands family.It was so GOOD! I had all these old biddies asking me for the recipe since it was better than their ricotta cakes by far. I did put whipped cream and cinnamon sugar on top of it but since I ran out of walnuts I used slivered almonds instead. I had to cook it for an extra 15 minutes as it still wasn’t firm at the one hour mark, but I do think it is better to slightly undercook this cake than to overcook it, as it is supposed to be moist. I will be making this again as my hubby has demanded it. Thanks for a great recipe!”

“This sure was a hit at my house.I made as the recipe instructs, and it came out wonderful.The cake part was nice and moist and the cheese custard, which goes to the bottom of the pan during baking was to die for!You add that to delicious whipped cream and cinnamon and nut mixture and this is one cake you won’t forget in a hurry!It was EXCELLENT and everyone wants it again REAL soon.My DS even said he wants it for his birthday cake this year. This is one cake you want to keep refrigerated.”

“We love this cake!It’s an Easter favorite, and the recipe gets many requests.My sister-in-law made it for many years,now it’s my turn.We make it without sugar in the ricotta layer, and one less egg, which gives it more of an Italian cheesecake flavor/texture.Then we dust the top lightly with powdered sugar.Either way, this is the greatest and never fails to impress.Thanks for posting!!!”

“It doesn’t sound like much but this cake is awesome!We have made this for years and it is my sons request for birthday cake.The ricotta cheese mixture sinks to the bottom.Very moist cake, no frosting needed.We dust the top of the cake with powdered sugar. “

“This was just fantastic.I had just made homemade ricotta cheese and refused to let it go to waste, so I searched here for a sweet snack.This was so brainlessly easy, but with great results. I have never, ever heard of ricotta cake before, but just reading the ingredients, duh, its got to be good. Next time, I plan to add fruit to it some how, but I don’t ever want to overpower the amazing taste of fresh ricotta, so I will have to get creative.Thank you Joseph, this Italian based recipe will be a new staple in my German/Irish/Spanish/Mexican family!”

“This cake is my ABSOLUTE FAVORITE Cake… My Version: When the cake is completely cool, I smooth 1 lg. tub of Cool Whip over the top, then add sugar and cinnamon mixture generously over the top, then sprinkle with crushed walnuts. Keep refrigerated… I won a cooking contest with this recipe and wanted to post it, but since this basic recipe is here, it won’t let me post my recipe 🙁 Anyway, I will post a photo of the cake the way I make it…The recipe just happens to be from a lady who attends the church I attended in Scituate Mass, when I was little… It’s a smallllll world!”

“Easy and awesome taste! Try it..you’ll like it!!”

“HMMMMMMMMMMMM SUPER easy and SUPER YUMMY …do I have to say more???:)~Ri”

“Not a favorite of ours. It was a bit bland and seemed like it was missing “something”. My husband suggested maybe a fruit sauce to spoon over. My oldest daughter put chocolate ice cream topping on her slice and said it was better that way.”