Apricot Ricotta Cake | Almost like a Cheesecake
Creamy, tender, and bursting with juicy apricots, this Apricot Ricotta Cake is the perfect summer dessert. With a delicate golden edge and a luscious, cheesecake-like center, this Italian-inspired ricotta cake is simple, rustic, and absolutely irresistible. Serve it chilled or at room temperature for an easy dessert that feels wonderfully special.
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Creamy in the center, tender around the edges, and dotted with juicy apricots, this Apricot Ricotta Cake sits somewhere between a classic Italian ricotta cake and a soft, delicate cheesecake. It has the richness of cheesecake, but a lighter, more rustic character thanks to creamy ricotta.
Ricotta cakes have deep roots in Italian baking, where fresh ricotta has long been used in both sweet and savory dishes. From Sicily to southern Italy, ricotta finds its way into everything from rustic cakes to pastries and cheesecakes. This version brings that beloved tradition together with ripe apricots for a beautifully simple summer dessert.
The apricots add little bursts of sweetness and a gentle tartness that balance the creamy ricotta perfectly. As the cake bakes, the fruit softens into the batter while the edges turn lightly golden. The result is wonderfully comforting: part ricotta cake, part cheesecake, and completely irresistible.
Serve it chilled for the creamiest texture, or let it come to room temperature for a softer, more delicate crumb. Either way, this is the kind of cake that feels right at home on a sunny afternoon table, alongside a cup of coffee or tea.
Looking for some inspiration?… For more Recipes with Apricots, click HERE! ; for more Cheesecake Recipes, click HERE! ; for more Clafoutis Recipes, click HERE! ; for more Flan Recipes, click HERE! ; for more Millasson Recipes, click HERE! ; for more Cake Recipes, click HERE! ; and for more Muffin Recipes, click HERE!
~Recipe made in July 2026~
Apricot Ricotta Cake | Almost like a Cheesecake
Creamy, tender, and bursting with juicy apricots, this Apricot Ricotta Cake is the perfect summer dessert. With a delicate golden edge and a luscious, cheesecake-like center, this Italian-inspired ricotta cake is simple, rustic, and absolutely irresistible. Serve it chilled or at room temperature for an easy dessert that feels wonderfully special.
Ingredients
- 17.65 oz (500 g) apricots (About 6 apricots | Pit removed)
- 10.60 oz (300 g) Ricotta cheese
- 3 Large egg yolks
- 3 Large egg whites
- 1 tsp vanilla bean paste
- 1/2 tsp almond extract (Personal Addition)
- 1.75 oz (50 g) corn starch
- 1.75 oz (50 g) all-purpose flour
- 4 oz (115 g) granulated sugar
- 1/16 tsp (0.38 g) sea salt
Instructions
- Line a 9-inch | 22 cm round baking pan like you would usually do and set aside.
- Preheat oven to 350℉ (180℃).
APRICOT RICOTTA CAKE PREPARATION
- Wash your apricots under cold water. Pat them dry. Remove the pit, and slice them into quarters. Set aside.17.65 oz apricots
- Separate the egg yolks for egg whites in 2 different bowls.
- In one mixing bowl, beat the egg yolks together with the ricotta, granulated sugar, vanilla bean paste, and almond extract until light and fluffy (about 1 minute on medium high speed).10.60 oz Ricotta cheese, 3 Large egg yolks, 1 tsp vanilla bean paste, 4 oz granulated sugar, 1/2 tsp almond extract
- Add in the all-purpose flour together with the corn starch and sea salt. Mix until combined.1.75 oz corn starch, 1.75 oz all-purpose flour, 1/16 tsp sea salt
- In the second mixing bowl, beat the egg whites until stiff peaks, about 2-3 minutes.Then, fold it into the batter.3 Large egg whites
- Pour the batter into the prepared baking pan.Arrange the quartered apricots on top. The batter is quite dense so they will not sink.NOTE: Originally I haveplaced half of the quartered apricots at the bottom of the pan with a bit of almond flour before pouring the batter, but it made it too wet. So apricots on top is perfect!
BAKE!
- Bake for 30 minutes at 350℉ (180℃). (Every oven heats differently, monitor your cake from 25 minutes).
- Once your Apricot Ricotta Cake is out of the oven, let it cool down a little bit to enjoy warm, dust it with icing sugar. Or let it completely cooled down (my favorite) before refrigerating it for at least a couple of hours ; or best overnight. Enjoy & Bon Appétit!
YouTube Video
Nutrition
Calories: 226kcal | Carbohydrates: 33g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 88mg | Sodium: 75mg | Potassium: 236mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1464IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Original Recipe Clafoutis à la Ricotta et aux Abricots by Jackie from the blog La cuisine de Jackie
Ce gâteau à la ricotta et aux abricots est fondant, crémeux et délicatement fruité, avec une texture qui rappelle presque celle d’un cheesecake. Inspiré des desserts italiens à la ricotta, il associe la douceur onctueuse de la ricotta à la légère acidité des abricots. Un dessert d’été simple, rustique et terriblement gourmand, à déguster bien frais ou à température ambiante.
Avec cette recette, je participe au défi culinaire du blog Compile Moi Un Menu (CMUM). Notre organisatrice est Natly du blog Une cuisine pour Voozenoo
Cet été Natly nous propose de partir en vacances dans la cuisine des copines et du “copain” sous le thème Summer Recipes – La ronde des blogs Inscription et dépôt de recettes ICI!
J’ai décidé de partir en vacances dans la cuisine de chez Jackie du blog La cuisine de Jackie et de me régaler avec son Clafoutis à la Ricotta et aux Abricots
I love cheesecakes and apricot based desserts.
Thank you so much! This year we got really lucky with apricots in Chicago, they were truly amazing and this cake was just perfect. ~Nessa
Un dessert très appétissant avec un fruit que j’adore ;
belle présentation en plus.
Bisous / Nicole
Merci Nicole, je profite des mes tournesols. Grosses Bises, ~Nessa
Why almost? For me, it’s a cheesecake with a fruity touch 🙂
Well you know, in the batter, there is flour and no Philadelphia… Originally it is meant to be a clafoutis, but I felt it was much closer to a cheesecake. So cheesecake it is! ~Nessa
Quel beau dessert, cela me donne bien envie avec ces bons abricots
Bravo à vous 2
Bises
Merci Delphine, tu peux y aller les yeux fermés avec la recette de Jackie! Grosses Bises, ~Nessa
Rho, il a l’air absolument délicieux ce gâteau !
Il est vraiment extra ; si tu aimes les abricots, tu vas te régaler! Grosses Bises, ~Nessa
Coucou. J’aime beaucoup les patisseries avec de la ricotta, et avec les abricots … miamm. Ce gâteau doit être extra.
Bonne semaine à toi. Gros bisous
Il est vraiment extra ce gáteau, on s’est régalé. À refaire très vite avec d’autres fruits! Grosses Bises, ~Nessa
Merci ma chere nessa d’être passée chez moi. je me souviens en effet que ce gâteau etait absolument délicieux. Bisous et belle journée
Il est vraiment extra! Merci beaucoup pour la superbe recette Jackie! Grosses Bises à toi, ~Nessa
Quel joli clafoutis avec cette sublime texture que j’apprécie beaucoup. Bien réussi bravo
Bisous
Merci beaucoup Assia, tu es adorable! Bises, ~Nessa
comme il doit être bon ton gâteau aux abricots
bon après_midi
Merci Corinnette, il est vraiment délicieux! Grosses Bises, ~Nessa