Ricotta cakes-ate they supposed to be flat??

[FlatteredFool]

I've been playing around with ricotta cake recipes. The recipe I've used says to use a 9" springform tin which I didn't have so I used an 8" loose-bottomed tin and it was one of my best cakes to date. Rose beautifully and really nice texture. Since then I've bought the 9" springform tin and the cake doesn't rise at all and is flat and only a good inch deep. It's also over cooked slightly as the middle wasn't done (cocktail stick came out wet) so I left it in the oven for longer. They are being cooked at 170C as per the instructions.

What's going on?? Maybe it's meant to be flat and I'm basing my expectations on a regular cake that is slightly domed.

I definitely wouldn't expect a ricotta cake to be domed, though I would expect a little rise. From your account smaller 8" tin worked a treat, so why not stick with that? Maybe the 9" is simply too large, mixture is spread too thinly hence overbaking edges/no rise, despite the fact that the recipe calls for that size.

have you got a link to the recipe @FlatteredFool ....i have some ricotta in the back of the fridge, dh picked it up instead of mascarpone and I just don't like the texture in cheesecakes

Found a nice recipe with walnuts and chocolate chips on the bbc site though, but that's in a bundt tin, and I often have isshhhhooooos with those. broken cake cos the bastards won't turn out nicely