Experience the delightful combination of cheesecake and tiramisu with this exquisite ricotta and coffee cake. This dessert marries the creamy richness of ricotta with the robust flavors of coffee and a hint of rum, creating a sophisticated and indulgent treat. The crumbly biscuit base adds a perfect contrast to the smooth, coffee-infused filling, while a light topping of whipped cream and cocoa completes this elegant cake.
Why You’ll Love This: This cake is a coffee lover’s dream, offering a deep, rich flavor that complements the creamy texture of the ricotta filling. The inclusion of rum and vanilla essence adds layers of complexity, making each bite a symphony of flavors. The biscuit base provides a satisfying crunch, while the whipped cream topping adds a light, airy finish. It’s a sophisticated dessert that feels luxurious yet is surprisingly easy to make.
Perfect Occasion: Perfect for dinner parties, special celebrations, or simply as a treat to enjoy with a cup of coffee, this ricotta and coffee cake is versatile enough to suit any occasion. Its elegant presentation and rich flavors make it an ideal choice for holiday gatherings, birthdays, or a special weekend dessert. Prepare it a day in advance for the best flavor and convenience.
Decoration Tips: For a stunning presentation, lightly dust the top of the cake with cocoa powder just before serving. You can also add a few coffee beans or chocolate shavings for an extra touch of elegance. Serving each slice with a dollop of lightly whipped cream or a drizzle of coffee syrup can elevate the dessert further.
Ingredients:
- For the base:
- 200g dry biscuits
- 80g melted butter
- For the filling:
- 900g ricotta cheese
- 150-200g sugar
- 4 large eggs
- 3 small cups of strong coffee
- 1 small cup of rum
- 1 teaspoon vanilla essence
- 1 tablespoon flour (if needed)
- For the topping:
- Lightly whipped cream
- Cocoa powder (sweetened or unsweetened, as preferred)
Instructions:
- Prepare the base: Crush the biscuits and mix with the melted butter until well combined. Press the mixture into the bottom of a 24cm springform pan lined with parchment paper, using a spoon to create an even layer. Refrigerate to set.
- Prepare the filling: In a large bowl, beat the eggs and sugar until fluffy. Add the sifted ricotta, sweetened coffee, rum, and vanilla essence, blending until smooth. If the mixture is too runny, add the flour.
- Assemble and bake: Preheat your oven to 180°C. Pour the filling over the chilled biscuit base and smooth the top. Bake for about 45 minutes, or until the center is set and the edges are lightly golden. Adjust the baking time based on your oven.
- Cool and decorate: Let the cake cool completely in the pan. Once cooled, remove from the pan and top with lightly whipped cream. Dust with cocoa powder before serving.
Enjoy this delectable Ricotta and Coffee Cake, a perfect blend of cheesecake and tiramisu flavors that will delight your taste buds and impress your guests!
