Baked Lime Ricotta with Blackberries

Baked Lime Ricotta with BlackberriesSpecialty cheese shops commonly sell an amazing sweet Lemon Ricotta I’ve riffed on with this Baked Lime Ricotta with Blackberries. The original Lemon Ricotta is fun to put on a cheese board, especially a dessert cheese board, because it’s such a great bridge between traditional dessert and cheese for dessert. If it’s easy to buy in cheese shops, and it’s oh-so-wonderful, then why did I need to make it you ask? Fair point. But I never said it was easy to find, and even in a big city with good cheese shops, every now and then I can’t find it, which makes me really sad, especially if I traipsed all the way down to the Italian Market. I didn’t set out to write this recipe at all because I figured it would be easy to find an official recipe on the subject. When things are mass-produced, usually there’s a sort of consensus on how to make them, but as I searched it became apparent that there weren’t really recipes for the lemon ricotta. The recipes I saw were basically just variations on cheesecake, and that’s really not what this is (you’ll note I’m definitely not calling it a cake). The good news is that with just a little tinkering I’m confident that I got quite close to the original, and since I made it myself, I decided to try out lime instead of lemon. By reading the ingredient list on the lemon ricotta package, I knew that it is typically made with buffalo ricotta, which is hard to come by. Adding in the buffalo butter, which is easier to find, gives some of the robust flavor (and density from the higher fat and protein contents) to the Baked Lime Ricotta with Blackberries resulting in really delicious dessert.

Baked Lime Ricotta with Blackberries
Serves 12
Baked Lime Ricotta with Blackberries is a dense and rich ricotta that can be served as dessert or even on a cheese board.
Write a review
Print
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
310 calories
46 g
98 g
8 g
14 g
5 g
182 g
272 g
36 g
0 g
3 g
Nutrition Facts
Serving Size
182g
Servings
12
Amount Per Serving
Calories 310
Calories from Fat 74
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 98mg
33%
Sodium 272mg
11%
Total Carbohydrates 46g
15%
Dietary Fiber 3g
12%
Sugars 36g
Protein 14g
Vitamin A
8%
Vitamin C
27%
Calcium
15%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 20 ounces whole milk ricotta
  2. 8 ounces buffalo milk butter; room temperature*
  3. 1 ½ cups granulated sugar; separated
  4. zest of 2 limes
  5. juice of 1 lime
  6. 4 eggs; separated
  7. 1 teaspoon salt
  8. 1 teaspoon baking powder
  9. 1 teaspoon vanilla
  10. ¼ teaspoon lime oil
  11. ½ cup rice flour
Blackberry Sauce
  1. 1 ½ pints blackberries
  2. ½ cup sugar
  3. juice of 1 lime
  4. optional ½ pint red currants or other berries
Instructions
  1. Preheat oven to 325° F.
  2. Beat butter, 1 cup sugar, and egg yolks for about 5 minutes. The mixture will become very fluffy and light in color.
  3. Add in ricotta, lime zest, lime juice, salt, baking powder, vanilla, and lime oil. Baked Lime Ricotta with Blackberries batterBeat well.
  4. Add in rice flour and mix until just incorporated. Set aside.
  5. With your whisk attachment, in a clean, dry mixing bowl, beat egg whites until soft peaks form. Whisk in remaining half cup of sugar in four additions. Baked Lime Ricotta with Blackberries stiff whites
  6. With a spatula, fold whites into the batter. Baked Lime Ricotta with Blackberries fluffy batter
  7. Grease a bundt pan. Pour in batter. Smooth the top. Bake for 40-60 minutes, until the cake is set. Baked Lime Ricotta with Blackberries baked in bundt pan
  8. While the cake is baking make the blackberry sauce. Cook 1 pint of the berries, sugar, and lime juice in a medium sauce pan over medium heat until broken down. Let cool.
  9. Add in ½ pint fresh blackberries and red currants if you’re using them. These gorgeous fresh berries make it look so beautiful.Baked Lime Ricotta with Blackberries gorgeous berries
  10. If you’re serving on a cheese board, serve the blackberry sauce as a compote on the side and put small slices or chunks on the cheese board. If you’re serving it on its own as dessert, top it before you serve to give guests the full drama.Baked Lime Ricotta with Blackberries and currants
Notes
  1. *I tried it both with regular butter and buffalo butter. If you can’t find buffalo butter, regular works just fine, it just loses a little of the robust fattiness that the original has.Baked Lime Ricotta with Blackberries buffalo butter
beta
calories
310
fat
8g
protein
14g
carbs
46g
more
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/

Comments

Baked Lime Ricotta with Blackberries — 13 Comments

  1. What an interesting concept. I’ve never encountered it anywhere. Have never seen buffalo butter either but will definitely search it out. Can’t wait to try this. Looks wonderful. 🙂

  2. If I want to make the lemon version do I substitute the same amount as lime juice and zest?