Long before I baked for a living I was making these ricotta squares. It all started because we love ricotta raviolis. There were times when we had way too much ricotta left. I love spreading ricotta on my toast, my mom would talk about this cheesecake she would make in Argentina that is NOT like the American cheesecake. And so, we embarked on the search for the Argentinean cheesecake, and halfway into it, we discovered the ricotta square.
I have adapted the original recipe to be kosher for Passover or gluten-free. If you do not like almonds, use pecans, cashews, or any sort of nuts. You could replace lemon for orange, although the hint of lemon makes a perfect combination with ricotta, making these squares perfect for breakfast, dessert, or to be served with coffee.
Makes: 15 Squares (9 inches x 6 inches)
Prep Time: 10 Mins
Cook Time: 60 Mins
- 210 g Almond flour
- 105 g Sugar
- 105 g Butter
- 3 Egg yolks
- 325 g Ricota
- 100 g Heavy Cream
- 1 tsp Vanilla Extract
- 1/2 Lemon zest
- 2 Eggs
- 100 g Sugar
- Base: Preheat the oven to 350F. Butter the pan and the sides as well.
- Using a food processor combined the almond flour, sugar, butter, and egg yolks.
- Press into the bottom of cake pan. Cook for 10-15 minutes. It should be a bit golden, but not cook all the way. Remove and cool down while you prepare filling.
- Filling: Place the ricotta cheese on the bowl of a food processor. Pulse a few times.
- Add the heavy cream, vanilla extract, lemon zest, eggs, and sugar. Mix until well combines. Stop few times and with the help of a spatula clean the sides of the bowl.
- Pour on top of the base and cook for 40 minutes. Cool down until reach room temperature, refrigerate for at least 8 hours before unmolding.
**TIP: Make-Ahead – It is better to make at least one day in advance. Can be stored in the refrigerator for up to one week.