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Baking

How to Stop Ricotta Cake from Leaking and Weeping

Asked Dec 10, 2024 by Helen F.

I have a dead simple recipe for a light ricotta cake that produces a syrupy liquid that oozes out of the springform pan. The syrup is lightly sweet and has a slight orange flavor to it. What can I do to eliminate it? Here's the recipe:

3# ricotta cheese (I used Galbani whole milk, double cream ricotta)

1 cup sugar

8 eggs

3 TBSP flour

2 tsp vanilla

1/2 cup orange marmelade (Bonne Maman, sweetened with sugar and brown cane sugar)

Use an electric mixer to combine all the ingredients until smooth, then pour into a buttered 9" springform pan. Bake at 350º for 75 mins, without opening the door. Then open the door to look at the cake, turn off the heat, then leave the cake in the oven for another hour. Remove the cake to cool on a wire rack.

Thanks in advance,

Helen Fedor

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COMMENTS

  • Helen F.

    December 20, 2024

    Thanks, I'll try this next time. I was hoping, though, to figure out how to keep the cake from weeping in the first place.

    Helen

    • Elizabeth MindreauMilk Street Staff

      December 20, 2024

      Hello again Helen –

      You could try straining the liquid from the ricotta in a fine mesh strainer lined with paper towel or cheesecloth. This might help prevent some of the weeping. Also, dust your cake pan with flour after buttering it, tap out the excess. We do this for our ricotta-semolina cheesecake.

      Elizabeth

  • Helen F.

    January 2, 2025

    Thanks, I'll try this next time. I was hoping, though, to figure out how to keep the cake from weeping in t

  • Helen F.

    January 2, 2025

    Thanks -- they're both good suggestions! I'll try them next time.

    Helen