Ricotta Cake with Fresh Berries
This ricotta cake will show you that gluten free cakes can be every bit as good as anything else you would make.
Ingredients
- 8 ounces gluten-free arrowroot cookies, (Mi-Del brand recommended)
- 3 tablespoons sugar
- 4 tablespoons butter, melted
- 15 ounces ricotta cheese
- 1/2 cup sour cream
- 4 ounces cream cheese, at room temperature
- 1 egg, large
- 2 egg whites, large
- 3/4 cup sugar
- 1/4 cup white rice flour
- 1 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, grated
- 1/4 teaspoon salt
- 1 cup fresh strawberries, hulled and sliced
- 3/4 cup fresh raspberries
- 3/4 cup fresh blueberries
- confectioners'sugar for dusting
Instructions
- Preheat the oven to 325°F.
- Butter a 10 inch springform pan. For the crust, combine the cookies and sugar in a food processor and process into crumbs. Pour into a medium bowl and stir in the butter. Spread the crumbs evenly and firmly over the bottom and sides of the prepared pan. Bake for 8 minutes, or until golden and crisp. Remove from the oven and let cool completely on a wire rack.
- In a food processor, process the ricotta cheese on high speed until smooth and creamy. Add the sour cream, cream cheese, egg, egg whites, sugar, rice flour, xanthan gum, vanilla, lemon zest and salt. Process until blended, then pour into the prepared crust.
- Bake at 325°F until the center is set, 45-50 minutes.
- Serve topped with the berries.
- Makes 1 10-inch cake.
Tried this recipe?Let us know how it was!