Ricotta Cake With Cookie Dough

What do you prefer a cake with an oven or without an oven? Very elaborate or to make in just 10 minutes? Well, we offer you two recipes for ricotta cake with cookie dough  so that you can choose the one you like the most. In addition to being delicious, they can be adapted to people with celiac disease just by modifying an ingredient. Cool right?

Ricotta cake with no-bake cookie dough

Ingredients for the base

• 250 g of Maria type cookies or the cookies that you like the most.
• 75 g of sugar (optional).
• 100 g of butter to the point of cream.
• Lemon or orange zest (optional).
• 1 tablespoon (15 ml) lemon or orange juice (optional).
• 1 teaspoon (5 g) ground cinnamon (optional).

Ingredients for the stuffing

• 250 g ricotta cheese
• 200g sugar
• 125 ml of liquid cream
• Lemon zest
• 2 tablespoons of lemon juice (30 ml)
• 3 eggs
• 7 g unflavored powdered gelatin
• 1 splash of cognac, Cointreau or lemon liqueur
• 1 pinch of salt

Utensils

To make this delicious recipe, you only need an electric grinder or a zip-lock bag, a rolling pin, and an airtight plastic bag. In addition to this, you will need a removable lunch box, a glass, manual rods and a saucepan.

Preparation

1. Crush the cookies with an electric shredder. If you don’t have them, you can crush them by putting them in a zip-lock plastic bag and squashing them with a rolling pin.
2. Make a dough with the cookies and butter. If you want you can add sugar, lemon zest, a little lemon juice and a teaspoon of cinnamon.
3. Line your pan with the cookie mix.
4. Beat the yolks.
5. Put the sugar in a saucepan with a little water. Place on the fire while stirring until you make a syrup.
6. Add the syrup to the yolks and beat with a hand whisk.
7. Add the gelatin to a glass with 1/4 of water. When it’s hydrated, put it in a double boiler or microwave for a few seconds until it melts.
8. Add the gelatin to the yolks, the lemon juice and its zest. Mix well.
9. Beat the whites with about 20 g of sugar and a pinch of salt. It is a trick to make them mount more easily. Beat until you get a firm meringue.
10. Beat the cream to medium point and add it to the yolk mixture.
11. Add the meringue, mixing gently.
12. Put your filling in the pan that you previously lined with the cookie mix.
13. Put your cake in the refrigerator for at least 4-5 hours and unmold.

Ricotta Tart with Super Fast Cookie Dough

If you like cakes with cheese and biscuits, but don’t want to spend too much time in the kitchen, we recommend this cake. It practically does itself. The mixer and oven do almost everything for you.

Ingredients for the base

• 250 g of cookies type Maria or the cookies that you like the most with sugar
• 100 g of creamy butter

Ingredients for the stuffing

• 400 g ricotta
• 1 egg
• 250g sugar
• 1 can of condensed milk  (125 g)
• 1 teaspoon of vanilla aroma (5ml)

Utensils

For this cake you will only need the mixer, an electric crusher or a rolling pin, and a removable pan.

Preparation

1. Put the oven to preheat to 180 ºC.
2. Crush the cookies and add the creamy butter.
3. Line a removable mold with the cookie and butter mixture. Brush the rest with butter.
4. Prepare the filling for your cake. Put the ricotta, condensed milk, egg and sugar in a blender glass.
5. Beat until you have a homogeneous mixture.
6. Pour over your lunch box.
7. Put in the oven for about 30 minutes.
8. Do not unmold until your cake is cold.
9. To unmold, run a knife moistened with water all over the cake and carefully open the mold.

How to decorate these cakes

You can decorate with some cherries in syrup and some chocolate shavings or liquid caramel. The contrast of flavors and color is very good in the ricotta cake.

You can also add meringue, strawberry jam or whipped cream. If you have a tight economy you can simply decorate with cinnamon powder. It looks very good and is very rich.