3 ingredient Ricotta Cake without the crust- so easy and so fresh and delicious!

 
 
 
Ricotta Tart: Torta di Ricotta with optional cookie crust
 
 
ricotta cake mineI am bringing Ricotta cake to all the parties this year as it’s usually the lightest dessert on the buffet table!

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2 1/2 cups butter cookie crumbs (about 1 1/2 [7.25-oz.] packages) or butter cookies to lay in muffin tin
1/3 cup melted butter

Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
Ricotta Filling:
1 pound ricotta – I 15 oz container of Whole Foods ricotta
1/2 cup sugar
1 teaspoon vanilla extract

Place the ricotta in a large bowl stir in the sugar, add the vanilla being careful not to over mix.

Preheat the oven to 350 degrees F.

Pour the ricotta filling into the crust base. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

For the muffin cakes put a cookie at the bottom of each and fill with the batter. Bake for 30 minutes or until firm on top

It’s delicious pretty garnished with fresh fruit