THEMES

Cheesecake with cottage cheese

Cheesecake with cottage cheese


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Therecheesecakeit is a dessert consisting of several layers, generally three: a basic biscuit, a more double layer made with a goodcheesesoft (in this case ricotta cheese) and a superficial layer given by the most disparate flavors. In some cases, the base of the cheesecake is made up of sponge cake.

Based on the ingredients used, thecheesecakeit can take on different tastes and textures. Thereoriginal cheesecake recipe involves the use of eggs and requires cooking. Not in our version (Italian chhesecake!) Let's put the Philadelphia aside and take the ricotta cheese. In addition, to simplify everything, we offer you the recipe ofcheese cake uncooked. Easy to prepare and affordable for everyone.

After seeing theCheesecake Philadelphiaand theYogurt cheesecake, we continue to talk to you about this dessert focusing on the recipe of cheesecake with cottage cheese.

Which cheese to use for cheesecake?

Recipes generally include a generic ingredient called "spreadable cheese". In fact, to do the cheesecake a cream cheese is enough… so why not make it with ricotta cheese? If you want to prepare thericotta cheesecakeyou can also take advantage of the recipe to make fresh ricotta at home. All instructions: homemade ricotta.

Ricotta Cheesecake Recipe

Ingredients for 4 mini portions.

  • 400 gr of Digestive biscuits
  • 80 gr of butter
  • 200 gr of ricotta
  • 100 gr of Philadephia type spreadable cheese
  • 40 grams of sugar
  • 100 ml of milk
  • 150 ml of sweetened cream
  • 10 gr of isinglass

For coverage, you can leave ample room for your imagination. You can do one Lemon Cheesecake (you can use the filling seen in the lemon Macarons recipe), strawberry, chocolate, Oreo flavored, simpler caramel…. or, the traditional "wild berries". Then, don't forget thericotta and pear cheesecake! To get your fill of antioxidants, I recommend using:

  • 100 gr of blueberries
  • 100 gr of blackberries

Make sure you choose ripe fruit so you don't need to add sugar.

As for the gelatin, these can commonly be found at the super market, in the "sweets" department. Here's how to go about making yoursricotta cheesecake.

  1. Make the gelatin sheets hydrate by soaking them in water at room temperature. It takes 10 minutes.
  2. Whip the cream firmly and transfer it to the freezer.
  3. Meanwhile, reduce the cookies into crumbs and blend them finely using a kitchen mixer.
  4. Melt the butter.
  5. In a bowl, combine the crumbled cookies with melted butter.
  6. With the mixture, fill the bottom of four glass jars or clear yogurt jars.
  7. Using a teaspoon, press the cookies firmly to the bottom and transfer the jars to the refrigerator.
  8. In the meantime, mix the Philadelphia with thericotta cheese.
  9. Add the sugar, cream, milk and well-squeezed gelatine leaves.
  10. Mix everything gently until you get a creamy mixture.
  11. Remove the jars from the fridge and add a few blackberries and blueberries to the biscuit base.
  12. Add the cheese layer until the jar is completely filled.
  13. Garnish yoursricotta cheesecake with other blackberries and blueberries.

For the version of thecheesecake without cream, just omit this ingredient! Obviously to get to fill four jars, if you don't use cream, you will have to increase the quantities of cream cheese like Philadelphia and ricotta. you can make 300 gr of ricotta to 150 gr of Philadelphia cheese.

American cheesecake with cottage cheese

ThereRicotta cheesecakeis the Italian variant of the original Cheesecake recipe The Cheesecake is a dessert of American origin. The original recipe requires cooking. If I mentioned the no-bake cheesecake recipe earlier, let's move on to the cooked cheesecake.

Here are the ingredients for a 22-24 cm cheesecake.

  • 250 gr of Digestive type biscuits
  • 150 gr of butter
  • 1 level tablespoon of brown sugar

For the cream:

  • 20 gr of cornstarch (corn starch)
  • juice of half a lemon
  • 100 ml of fresh cream
  • 800 gr of Philadeplphia (incheesecake with cottage cheeseyou can replace 60% of this spreadable cheese with ricotta)
  • 3 eggs
  • 1 sachet of vanillin
  • 100 grams of sugar

The above applies to the glaze: you can use melted chocolate, chocolate chips, caramel, berries, syrup or homemade topping.

The first step is the same: melt the butter and add it to the crumbled cookies. This time, add a level spoonful of brown sugar as well. Compact this biscuit base well on a well-greased cake pan or lined with parchment paper.

Make sure to spread a little of the mixture on the edges of the pan as well. Transfer everything to the fridge.

In a bowl, combine the eggs and sugar. With the help of an electric whisk, mix everything together and add the fresh liquid cream. Add the vanillin sachet, cornstarch and lemon juice.

Add Philadelphia and ricotta cheese (or just Philadelphia for the original recipe).

Bake in the oven at 180 ° C for 20 minutes, then continue cooking for another 30 minutes lowering the temperature to 160 ° C.

Note: to replace the Philadelphia and get a stronger flavor, you can use 60% ofricotta cheeseand 40% yogurt.


Video: 5 Quick Cottage Cheese Recipes (June 2022).