Quick ricotta squares offer a refined way to enjoy the delicate flavor of ricotta in a dessert that requires minimal preparation. Baked to set into tender squares, it is a versatile sweet that pairs beautifully with fresh fruit, a dusting of sugar, or a drizzle of honey.
This makes them suitable for both everyday enjoyment and special occasions. They can also be served warm for a comforting finish to a meal or chilled for a refreshing treat.
What Are Quick Ricotta Squares?
Quick ricotta squares are a light baked treat made with ricotta cheese, eggs, sugar, and a touch of lemon zest for freshness. The texture sits somewhere between a cheesecake and a sponge cake, creamy yet slightly springy, delicate yet rich.
Originating from Italian home baking traditions where ricotta is as common as butter, these squares are often served dusted with powdered sugar and enjoyed with espresso or tea. They’re beloved for being unfussy, adaptable, and perfect for making ahead.
Pro Tips for the Best Ricotta Squares
- Use full-fat ricotta and the creamier the better. Drain it if it’s too watery to avoid a soggy texture.
- Room temperature ingredients mix more smoothly and prevent lumps.
- Cool completely before slicing because warm squares will crumble instead of cutting cleanly.
- For extra flair and to create a different flavour, top with fresh berries before serving.
Frequently Asked Questions
Can I use cottage cheese instead of ricotta?
Yes, but it must be blended until smooth, and the texture will be slightly different, less creamy, more curd-like.
Can I substitute potato starch?
Potato starch gives the dessert its tender, slightly springy texture. You can replace it with cornstarch in the same quantity, though the texture may be slightly firmer.
Do I have to use heavy cream?
Heavy cream adds richness, but you can substitute it with half-and-half for a lighter version, or even whole milk in a pinch. Just note that the squares will be less creamy.
Can I add other flavors?
Absolutely. Popular variations include adding a teaspoon of vanilla extract, a hint of almond extract, or folding in a handful of mini chocolate chips or berries.
How to Store Quick Ricotta Squares
Store in an airtight container for up to 4 days. They actually improve in flavor after the first day. You can also wrap individual squares in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.
Ingredients
How to Make Quick Ricotta Squares
Crack the eggs into a large mixing bowl, add a pinch of salt and the lemon zest. Whisk until foamy and lightly thickened.
Crack the eggs into a large mixing bowl, add a pinch of salt and the lemon zest. Whisk until foamy and lightly thickened.
Add the sugar and heavy cream, continuing to whisk until the mixture is well combined. Sift in the potato starch to avoid lumps, then add the ricotta. Stir gently but thoroughly until you have a smooth batter.
Add the sugar and heavy cream, continuing to whisk until the mixture is well combined. Sift in the potato starch to avoid lumps, then add the ricotta. Stir gently but thoroughly until you have a smooth batter.
Pour the batter into a shallow baking pan lined with parchment paper, smoothing the surface.
Pour the batter into a shallow baking pan lined with parchment paper, smoothing the surface.
Bake at 175–180°C (345–355°F) for 45 minutes. Lift it out of the pan and cut into neat squares. Dust generously with powdered sugar.
Bake at 175–180°C (345–355°F) for 45 minutes. Lift it out of the pan and cut into neat squares. Dust generously with powdered sugar.
;Resize,width=767;)
