Type what you have

Ingredients

• ✓ ricotta cheese
• unsweetened chocolate
• honey
• vanilla extract

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool slightly.
2. 2 Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses; chill completely.

By Bren

Ingredients

• ✓ ricotta cheese
• cream cheese
• confectioners sugar
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients.
2. 2 Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated.
3. 3 Fold in chocolate chips until well-blended. Cover bowl with plastic wrap and place in the refrigerator until chilled, at least 10 minutes.
4. 4 Serve and enjoy!

By Megan

Ingredients

• ✓ ricotta cheese
• yellow cake mix
• white sugar
• egg
• vanilla extract
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.
2. 2 Make yellow cake mix according to package directions. Pour batter into the prepared pan.
3. 3 Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
4. 4 Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.

By Gingee

Ingredients

• ✓ ricotta cheese
• bay leaf
• egg
• honey
• orange zest
• lemon juice
• all-purpose flour

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover.
2. 2 Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice. Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much.
3. 3 Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled.

By Namaste Mama

Ingredients

• ✓ ricotta cheese
• egg
• vanilla extract
• white sugar
• milk
• cornstarch
• pie crust
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Dissolve cornstarch in 1/2 cup milk in a large bowl; stir in ricotta, remaining 1 cup milk, eggs, vanilla, and sugar until well blended.
3. 3 Pour filling into unbaked pie crust.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Sprinkle top with cinnamon; cool.

By Linda C

Ingredients

• ✓ ricotta cheese
• pie crust
• egg
• pumpkin
• brown sugar
• evaporated milk
• pumpkin pie spice
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
2. 2 Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Kirsten

Ingredients

• ✓ ricotta cheese
• cake flour
• baking powder
• white sugar
• butter
• vanilla extract
• egg
• lemon
• milk

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch round springform pan with butter and line with parchment paper.
2. 2 Mix flour and baking powder together in a small bowl.
3. 3 Cream sugar and softened butter together in a large bowl with an electric mixer. Add vanilla and beat 1 minute longer. Add eggs, one at a time, mixing thoroughly after each addition. Add in flour mixture; beat until combined. Add ricotta cheese, lemon zest, and lemon juice to batter; beat on medium speed for 2 minutes. Add milk and beat on low speed only until combined. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes. Let cake cool completely before serving.

By Diana71

Ingredients

• ✓ ricotta cheese
• all-purpose flour
• white sugar
• egg
• shortening
• vanilla extract
• baking powder
• salt
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, ½ cup sugar, 2 eggs, shortening, 2 teaspoons vanilla extract, baking powder, and salt in a bowl until dough comes together; press into a 9-inch pie plate, reserving about 1 tablespoon for topping.
3. 3 Beat ricotta cheese, remaining ¾ cup sugar, remaining 2 eggs, remaining 2 teaspoons vanilla extract, and cinnamon together in a bowl until smooth; pour into crust.
4. 4 Divide reserved 1 tablespoon dough into 3 balls; flatten and arrange on top ricotta filling. Sprinkle 1 pinch cinnamon and 1 pinch sugar over top.
5. 5 Bake in the preheated oven until crust is golden brown and filling begins to firm, about 1 hour 15 minutes.
6. 6 Chill pie in refrigerator until fully firm, about 3 hours.

By lashley

Ingredients

• ✓ ricotta cheese
• cream cheese
• white sugar
• egg
• butter
• all-purpose flour
• cornstarch
• vanilla extract
• sour cream
• lemon juice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C) with an oven rack in the middle position.
2. 2 Beat cream cheese, ricotta cheese, and sugar in a large bowl with an electric mixer until well combined. Beat in eggs, one at a time. Add butter, flour, cornstarch, and vanilla extract; beat until well combined. Fold in sour cream and lemon juice; pour into an ungreased 10-inch springform pan.
3. 3 Bake in the preheated oven for 1 hour. Turn off oven; leave cheesecake inside the oven for 2 hours. Remove cheesecake from the oven; cool completely.
4. 4 Run a thin spatula around edges of pan before opening pan to remove cheesecake. Serve cold or at room temperature; refrigerate leftovers.

By tfernini

Ingredients

• ✓ ricotta cheese
• pistachio
• white sugar
• all-purpose flour
• ginger
• kosher salt
• butter
• cream cheese
• meyer lemon zest
• lemon juice
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
2. 2 Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
3. 3 Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
4. 4 Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
5. 5 Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
6. 6 Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
7. 7 Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting. Recipe developed by Liv Dansky

By Diana Moutsopoulos

Ingredients

• ✓ ricotta cheese
• cooking spray
• all-purpose flour
• baking powder
• salt
• sugar
• butter
• egg
• almond extract
• fig
• flour
• fig
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray.
2. 2 Whisk 1 1/2 cups flour, baking powder, and salt together in a medium bowl.
3. 3 Beat ricotta cheese, sugar, and butter in a bowl with an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
4. 4 Place chopped figs into a bowl, sprinkle with 1 tablespoon flour, and stir to coat. Fold figs into batter, then pour into the prepared loaf pan. Place fig slices on top of batter, down the center.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes. Remove from the oven and place on a wire rack to cool, 20 to 30 minutes.
6. 6 Remove cooled cake from the pan and dust with confectioners' sugar.

By lutzflcat

Ingredients

• ✓ ricotta cheese
• cooking spray
• chocolate sandwich cookie
• butter
• cream cheese
• sugar
• cornstarch
• vanilla extract
• flour
• sour cream
• almond extract
• lemon extract
• salt
• egg

Instructions

1. 1 Coat a 7-inch springform pan with cooking spray. Place crushed cookies in the bottom and mix in melted butter until you have an even thickness of crust across the bottom. Cut parchment paper and place it around the rim, resting on top of the crust; this will help the cheesecake separate easily from the sides of the springform pan.
2. 2 Mix ricotta, cream cheese, and sugar together. Add cornstarch, vanilla, flour, sour cream, almond extract, and lemon extract. Mix well. Add eggs, one at a time. Mix until just combined; don't overmix. Pour cheesecake batter into the crust.
3. 3 Place a trivet in the bottom of the Instant Pot®. Add 1 1/2 cups water. Place the springform pan into the Instant Pot® on top of the trivet. Close and lock the lid.
4. 4 Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
6. 6 Let cool on a wire rack for 1 hour, then cover it and place it in the refrigerator to cool completely before serving.

By Sweet Pete

Ingredients

• ✓ ricotta cheese
• all-purpose flour
• almond flour
• baking powder
• salt
• milk
• butter
• white sugar
• vanilla extract
• almond extract
• egg
• strawberry
• blueberry
• turbinado sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9-inch pie plate.
2. 2 Whisk all-purpose flour, almond flour, baking powder, and salt together in a medium bowl.
3. 3 Whisk ricotta cheese and milk together in a small bowl until smooth.
4. 4 Beat butter with an electric mixer until creamy. Add sugar and beat until very light, about 3 minutes. Add vanilla and almond extracts; beat until blended. Scrape down sides with a spatula. Add eggs one at a time, beating well after each addition.
5. 5 Alternate adding flour mixture and ricotta mixture to the batter, beating briefly between additions. Scrape down the sides of the bowl.
6. 6 Pour batter into the prepared baking dish. Smooth the top with the spatula. Sprinkle strawberries and blueberries over the top. Press very gently into the batter. Sprinkle turbinado sugar on top.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cover with foil when top starts to brown. Cool completely on a rack before slicing.

By LauraF

Ingredients

• ✓ ricotta cheese
• yellow cake mix
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
2. 2 In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.

By Sandy Pescosolido

Ingredients

• ✓ ricotta cheese
• confectioners' sugar
• cinnamon
• vanilla extract
• nutmeg
• peach pie filling
• lemon juice

Instructions

1. 1 Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours.
2. 2 Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately.
3. 3 Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey.
4. 4 While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes.
5. 5 Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.

By Brian Muir

Ingredients

• ✓ ricotta cheese
• white sugar
• egg
• vanilla extract
• lemon
• all-purpose flour
• baking powder
• powdered sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
3. 3 Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
4. 4 Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.

By Kim's Cooking Now

Ingredients

• ✓ ricotta cheese
• peanut butter
• powdered peanut butter
• peanut butter flavored syrup
• cocoa powder
• honey
• vanilla extract
• salt

Instructions

1. 1 Combine ricotta cheese, peanut butter, peanut butter powder, peanut butter syrup, cocoa powder, honey, vanilla extract, and salt in a mini food processor. Process until all ingredients are well incorporated, 1 to 2 minutes. Refrigerate until cold or ready to serve.

By Yoly

Ingredients

• ✓ ricotta cheese
• peanut butter
• peanut butter flavored syrup
• vanilla extract
• vanilla protein powder
• stevia erythritol sweetener
• salt
• peanut

Instructions

1. 1 Combine ricotta cheese, peanut butter, peanut butter syrup, and vanilla extract in a bowl and mix with a hand mixer until well combined. Add protein powder, sweetener, and salt; mix until smooth.
2. 2 Roll mixture into 1-inch balls and coat in chopped peanuts. Refrigerate until ready to serve.

By Yoly

Ingredients

• ✓ ricotta cheese
• cream cheese
• white sugar
• egg
• vanilla extract
• cornstarch
• all-purpose flour
• butter
• sour cream
• lemon
• cherry pie filling

Instructions

1. 1 Cream together the ricotta and cream cheese. Add sugar and continue beating until smooth. Add lemon juice, vanilla, flour, and cornstarch, beating well after each addition. Beat in eggs, one at a time. Gradually beat in melted butter. Blend in sour cream, continue beating all ingredients until well blended.
2. 2 Pour into ungreased 9 x 13 inch pan. Bake at 320 degrees F (160 degrees C) for 1 hr. Turn off oven and leave inside for 2 hours.
3. 3 Cut into squares. Top each with strawberry, blueberry, or cherry pie filling. Note: Bars can be frozen.

By Rita

Ingredients

• ✓ ricotta cheese
• heavy cream
• powdered sugar
• honey
• lemon zest
• amaretti cookie
• blackberry
• raspberry
• mint
• nutmeg

Instructions

1. 1 Beat drained ricotta, cream, powdered sugar, and honey in a stand mixer on low speed until creamy, about 1 minute. Whip on high speed until fluffy, 2 to 3 minutes. Fold in lemon zest. Transfer mixture to a piping bag and refrigerate while you prepare the serving glasses.
2. 2 Place cookies into a resealable plastic bag; seal the bag and crush cookies into chunky crumbs. Set aside 1 tablespoon for garnish. Divide remaining crumbs evenly among five 6-ounce glasses.
3. 3 Pipe ricotta cream into each glass. Sprinkle reserved crumbs over top, then garnish with blackberries, raspberries, mint, and nutmeg. Refrigerate for 1 hour before serving.

By Buckwheat Queen

Ingredients

• ✓ ricotta cheese
• egg
• ham
• genoa salami
• mozzarella cheese
• prosciutto
• pie crust
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place ricotta in a large mixing bowl. Beat in eggs, one at a time, with an electric mixer on low speed. Stir in ham, salami, mozzarella, and prosciutto until well combined.
3. 3 Line the bottom and sides of two 9-inch pans with pie crusts. Divide ricotta mixture between the pans. Sprinkle each pie with Parmesan cheese, then cover filling with remaining pie crusts. Crimp the edges and cut several slits in the top crust to allow steam to escape.
4. 4 Bake in the preheated oven until crust is golden brown, about 1 hour. Cool pies on wire racks.

By PAMSTER2

Ingredients

• ✓ ricotta cheese
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• egg
• almond extract
• vanilla bean

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
2. 2 Sift together flour, baking powder, and salt in a bowl.
3. 3 Cream together ricotta, butter, and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 7 minutes. Mixture will look somewhat grainy and curdled--this is normal. Beat in eggs, 1 at a time, mixing well after each addition. Beat batter an additional 2 to 3 minutes on medium-high speed after adding the last egg. Mix in almond extract.
4. 4 Use a small paring knife to slice vanilla bean in half lengthwise. Scrape the seeds out of each half and add to the batter. Mix on low speed until vanilla seeds are evenly dispersed.
5. 5 Add half of the dry ingredients to the batter, mixing until only just combined. Mix in remaining dry ingredients until just combined. Pour batter into prepared loaf pan and smooth the top. Tap pan lightly on the counter a few times to remove air bubbles.
6. 6 Place pan into preheated oven and bake until a toothpick inserted into the center comes out clean, 70 to 75 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edges of the cake to loosen, the remove to a wire rack to cool completely.

By Kim

Ingredients

• ✓ ricotta cheese
• strawberry
• sugar
• mascarpone cheese
• confectioners' sugar
• vanilla extract
• heavy cream
• tart shell

Instructions

1. 1 Combine strawberries and sugar in a bowl. Set aside for topping.
2. 2 Mix mascarpone cheese, 1/4 cup confectioners' sugar, ricotta cheese, and vanilla extract in another bowl. Set aside for filling.
3. 3 Whip remaining confectioners' sugar and heavy cream together in a bowl using an electric mixer until soft peaks form. Place whipped cream in a pastry bag and refrigerate.
4. 4 Line up tart shells and fill each one with ricotta cheese mixture. Top each with strawberry mixture and swirl chilled whipped cream on top.

By frenchchick123

Ingredients

• ✓ ricotta cheese
• pie pastry
• apple pie filling
• egg
• cheddar cheese
• all-purpose flour
• brown sugar
• salt
• cinnamon
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Roll out pie crust lengthwise to fit into the bottom a 13x9-inch baking dish with a good 1/2-inch of the crust up all sides.
3. 3 Mix apple pie filling, ricotta cheese, egg, and shredded Cheddar cheese together in a bowl; pour over the pastry and flatten into a smooth layer.
4. 4 Mix flour, brown sugar, salt, and cinnamon together in a separate bowl. Mash butter into the flour mixture with a fork or pastry cutter until mixture is crumbly. Sprinkle over the apple pie mixture in the pan.
5. 5 Bake in preheated oven until crust is a good caramel-brown color, 15 to 20 minutes.

By lizzycat17

Ingredients

• ✓ ricotta cheese
• butter
• sugar
• sucralose sweetener
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking powder
• salt
• blueberry

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter.
2. 2 Beat butter and ricotta cheese together in a stand mixer fitted with a paddle attachment until creamy. Add sugar and sucralose sweetener; beat until smooth. Add eggs one at a time, mixing well until each is incorporated. Mix in vanilla extract and almond extract.
3. 3 Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter.
4. 4 Pour batter evenly into the prepared pan.
5. 5 Bake cake in the preheated oven until edges are golden brown, 25 to 30 minutes. Continue baking until the center is set and a toothpick inserted into the center comes out clean, 50 to 75 minutes.

By BachFromTheDead

Ingredients

• ✓ ricotta cheese
• erythritol sweetener
• butter
• egg
• lemon zest
• vanilla extract
• almond flour
• baking powder
• blueberry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
2. 2 Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
3. 3 Whisk almond flour and baking powder together in a separate bowl until well combined.
4. 4 Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

By Lucille

Ingredients

• ✓ ricotta cheese
• shortbread cookie
• egg
• white sugar
• cream cheese
• vanilla extract
• apricot
• sour cream
• apricot preserves

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
3. 3 Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
4. 4 Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
5. 5 Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
6. 6 Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

By SPOTTYSCOTTIEGIRL

Ingredients

• ✓ ricotta cheese
• phyllo dough
• butter
• white sugar
• egg
• orange zest
• vanilla extract
• nutmeg
• raspberry
• confectioners' sugar

Instructions

1. 1 Drain ricotta cheese in a sieve for 20 minutes; set aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
3. 3 Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
4. 4 In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
5. 5 Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

By Violet

Ingredients

• ✓ ricotta cheese
• orange cake mix
• egg
• canola oil
• orange juice
• orange zest
• orange extract
• powdered sugar
• orange juice
• orange zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. 2 Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
4. 4 Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

By Yoly

Ingredients

• ✓ ricotta cheese
• pie crust
• mozzarella cheese
• egg
• sweet capicola
• hot capicola
• pepperoni
• egg white

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie dishes; set aside.
2. 2 Mix together ricotta cheese, mozzarella cheese, and eggs in a large bowl until well combined. Roughly chop sweet capicola, hot capicola, and pepperoni; fold into cheese mixture. Divide evenly between the prepared pie dishes.
3. 3 Top each with a remaining pie crust, crimping the edges together to seal. Brush the top of each pie with beaten egg white.
4. 4 Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.

By SMZCOZ