Ricotta cake

This  very-easy-to-make, savory dish makes an excellent appetizer for all occasions. You can make it the day before and serve it cold, no problem. You can serve it as snack with some grapes at the side. It has a creamy texture, just like a cheesecake, which it gets from the silkiness of the ricotta cheese. I had totally forgotten about this dish which I first made several years ago from a recipe I found in “Kitchen Secrets”.  I’m so glad I remembered its existence. It, certainly, deserves its place in mydinnertoday. Quick, easy, yummy, good the day after. Enjoy it!

Recipe

Ingredients for the crust

• 42 butter-flavored round crackers
• 4 tablespoons butter

Ingredients for the filling

• 8 ounces cream cheese (1 packet)
• 1 teaspoon salt
• 3 eggs
• 1 cup heavy cream
• 1 cup ricotta cheese
• 1 tablespoon minced garlic or 2 frozen cubes of garlic pulp

How to make: Crumble the crackers in a food processor. Melt the butter and mix it with the crumbs. Butter a springform pan and press the crumbs to the bottom of the pan. To make the filling, use a mixer to first soften the cream cheese. Add the salt, heavy cream, ricotta cheese, eggs, and garlic. Beat at medium speed until all the ingredients are well combined. Pour the filling in the springform and bake at a 325F/ 160C pre-heated over for about 50-60 minutes. Let it cool down before you remove it from  the springform pan.

Here’s another photo from last week’s version.

And here’s what it looked like before it went to the oven.

Update March 26th, 2013

A serving suggestion.

Served with crackers and grapes