Ultimate Melt-on-the-Tongue Cherry and Ricotta Cake

Melt-on-the-Tongue Cherry and Ricotta Cake with a vibrant cherry layer and a golden meringue topping.

Embrace the art of dessert-making with this exquisite Melt-on-the-Tongue Cherry and Ricotta Cake. This recipe is a testament to the beauty of combining simple ingredients to create a dessert that is both sophisticated and comforting.

The Secret to a Perfect Melt-on-the-Tongue Texture

The key to achieving the melt-in-your-mouth experience lies in the quality of ingredients and the method of layering them to perfection. Every bite of this cake is a harmonious symphony of flavors and textures.

How to Serve Your Cherry and Ricotta Cake

A cake as divine as the Melt-on-the-Tongue Cherry and Ricotta Cake deserves a presentation that’s just as elegant. Consider these serving suggestions to enhance your dessert experience:

  • Dusting to Perfection: A light dusting of powdered sugar not only adds a touch of sweetness but also gives your cake a snow-capped appearance, making it irresistible. Use a fine-mesh sieve for an even sprinkle.
  • Garnish with Freshness: Top your cake slices with a few fresh cherries or a twist of lemon zest. This not only adds a pop of color but also a burst of fresh flavor that complements the creamy ricotta and tart cherry layers.
  • Creamy Companions: Accompany your cake with a dollop of whipped cream or a scoop of vanilla bean ice cream. The creaminess pairs beautifully with the dense ricotta and provides a cool contrast to the luscious cherry filling.
  • Toasted Nuts for Texture: Sprinkle toasted almond slivers or chopped walnuts over each slice for an added crunch that echoes the nutty base of the cake.
  • A Drizzle of Flavor: For those who love a little extra decadence, a drizzle of warm chocolate sauce or a spoonful of cherry syrup over the cake can take it to the next level.
  • Temperature Matters: Serve your cake chilled to maintain the dense, creamy texture of the ricotta layer. However, allowing the cake to sit at room temperature for a few minutes before serving can enhance the flavors and make it even more mouthwatering.
  • Savor with a Sip: Pair your cake with a hot cup of coffee or tea. The warmth of the beverage contrasts delightfully with the cool, creamy cake, making each bite even more enjoyable.
  • Slice with Care: Use a sharp, thin-bladed knife to cut through the cake, ensuring clean slices that showcase the beautiful layers.
  • Portion Control: This cake is rich, so consider serving smaller portions. You can always offer seconds to those who can’t resist another bite!


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Melt-on-the-Tongue Cherry and Ricotta Cake with a vibrant cherry layer and a golden meringue topping.

Indulge in the Ultimate Melt-on-the-Tongue Cherry and Ricotta Cake


This Melt-on-the-Tongue Cherry and Ricotta Cake is a symphony of flavors, composed of layers that blend seamlessly into a dessert of pure indulgence.



For the Crust:

  • 25g walnuts
  • 25g almond walnuts
  • 40g powdered sugar
  • 200g flour
  • 70g butter, chilled
  • 50g yogurt
  • 5 egg yolks

For the Cherry Filling:

  • 500g frozen cherries
  • 100g corn starch
  • 150ml water

For the Ricotta Layer:

  • 500g ricotta cheese
  • 330g sugar
  • Zest of one lemon
  • A pinch of salt
  • Powdered sugar for dusting


  1. Prepare the Crust:
    • Start by preheating your oven to 180°C (350°F).
    • In a food processor, pulse walnuts and almond walnuts until finely ground.
    • In a bowl, mix the ground nuts with powdered sugar, flour, and a pinch of salt.
    • Cut the chilled butter into small pieces and rub it into the dry ingredients until the mixture resembles coarse crumbs.
    • Stir in the yogurt and egg yolks until a dough forms.
    • Press the dough into the bottom of a greased springform pan, creating an even layer.
    • Bake for 15-20 minutes or until the edges are just golden. Let it cool.
  2. Cherry Filling:
    • In a saucepan over medium heat, combine the frozen cherries and water and bring to a simmer.
    • Mix the cornstarch with a small amount of water to create a slurry, then stir it into the cherries.
    • Cook until the mixture thickens into a cherry compote. Remove from heat and let cool.
  3. Ricotta Layer:
    • In a separate bowl, mix ricotta cheese with sugar, lemon zest, and a pinch of salt until well combined.
  4. Assemble the Cake:
    • Spread the cooled cherry compote over the baked crust.
    • Pour the ricotta mixture over the cherry layer and smooth the top with a spatula.
  5. Bake the Cake:
    • Bake the cake in the preheated oven for 45-55 minutes or until the ricotta layer is set and the top is lightly golden.
  6. Final Touches:
    • Let the cake cool in the pan, then chill in the refrigerator for at least 2 hours to firm up.
    • Before serving, dust the top with powdered sugar for a sweet finish.


This Melt-on-the-Tongue Cherry and Ricotta Cake is more than just a dessert; it’s an experience. Whether you’re a seasoned baker or new to the kitchen, this recipe is sure to impress and become a treasured addition to your baking repertoire.

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