This cake is a version of a baked cheesecake. Use the best quality ricotta you can find. If your ricotta is quite wet it would pay to drain it through a muslin-lined sieve for a few hours.

Make these lemon ricotta cookies when you want a cookie that's full of lemon flavor. Ricotta cheese makes this cookie's ...

To make baked ricotta, first let the ricotta drain in a colander for about ten minutes. Meanwhile, clean the onion and slice it thinly (1). Line a baking dish with parchment paper, distribute the ...

This baked cheesecake uses mostly ricotta cheese, which is much lower ... Serve with any fruit you like, however these sweet and tangy marinated tamarillos go really well. The cheesecake can ...

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Strain the syrup into a bowl and let cool to room temperature, about 1 hour. Cut the baked ricotta into squares and serve with the poached peaches and syrup. Garnish with lemon verbena sprigs.

Preheat the oven to 200C/180C Fan/Gas 6 ... Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well. Transfer the ricotta mixture to a disposable ...

If you love stuffed pastas like cannelloni, try this baked rigatoni—it comes together in no time at all. Cooked pasta gets tossed with a mixture of ricotta, Parmesan, nutmeg, fontina and spinach ...

Dice pumpkin and place on a baking tray that is lined with baking ... In a separate bowl add the ricotta, diced spoon sweet and syrup. Mix well to combine. Set aside until the pastry is ready.

Finely grate in the lemon zest, add a pinch of sea salt and black pepper and mix together. Lay the cherry tomatoes in a 30cm x 40cm baking tray. Rub the flavoured oil all over the ricotta and ...