Light Ricotta Cake with Strawberries Recipe
Light Ricotta Cake with Strawberries Recipe is a soft, fluffy, and delicious dessert made with ricotta cheese, fresh strawberries, and a touch of vanilla. This easy, low-carb, and sugar-free cake is perfect for breakfast, brunch, or a healthy dessert option. Bake this light ricotta cake in just 30 minutes and enjoy a guilt-free treat!
Light Ricotta Cake with Strawberries Recipe is a soft, airy, and naturally sweet dessert, perfect for any occasion. Made with creamy ricotta cheese, fluffy whipped egg whites, and a touch of vanilla, this cake has a delicate texture and a mildly sweet flavor. The addition of fresh strawberries not only enhances its visual appeal but also provides a juicy, fruity contrast to the rich and creamy base. Light yet satisfying, this cake is ideal for breakfast, brunch, or a guilt-free dessert. Enjoy it warm or chilled for a delightful treat!
Ingredients
- 4 large eggs, separated
- 23 ounces (650g) ricotta cheese
- 3 tablespoons stevia (or preferred sweetener)
- 3 tablespoons semolina
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Fresh strawberries, halved
Nutritional Information
- Calories: 180
- Protein: 10g
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 4g
- Sodium: 150mg
- Cholesterol: 100mg
Directions
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In a large bowl, whisk together the egg yolks, ricotta cheese, stevia, semolina, and vanilla extract until smooth and well combined.
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In a separate clean bowl, beat the egg whites with salt using a hand mixer until stiff peaks form.
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Gently fold the whipped egg whites into the ricotta mixture until fully incorporated. Be careful not to deflate the batter.
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Pour the batter into a greased 8-inch (21 cm) baking dish. Arrange the halved strawberries on top. Bake in a preheated oven at 380°F (190°C) for 20–25 minutes, or until golden brown and set.
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Let the cheesecake cool slightly before slicing. Enjoy warm or chilled!
