Ricotta cheesecakes: ingredients, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Almost everyone loves cottage cheese pastries, even those who do not like pure cottage cheese. Cheesecakes occupy a special place among such desserts. There are many recipes for treats, including those with various additives. They can be prepared with the addition of different types of flour, berries, lemon zest, honey, and so on. You can also make ricotta cheesecakes - this dessert will melt in your mouth.

Variant with pleasant sourness

Light and fluffy cheesecakes with soft cheese and lemon juice have a fantastic texture. They perfectly absorb a little syrup or honey. Serve them with your favorite fresh fruit. To make these Ricotta Cheesecakes you will need:

• cup unbleached all-purpose flour;
• 0.5 l. h. baking powder;
• half a teaspoon of baking soda;
• 1/4 l. hours of table s alt;
• 2 l. Art. sugar sand;
• 3/4 cup ricotta;
• 1/3 cup milk;
• 1big egg;
• 1 l. h. vanilla extract;
• 1 l. h. lemon juice.

Additional fillers (optional any of them):

• sliced almonds;
• fresh blueberries, strawberries, raspberries or blackberries;
• honey;
• maple syrup;
• butter.

How to make it?

In a small bowl, combine flour, baking powder, soda, s alt and sugar. In another bowl, mix cheese, milk, egg, vanilla and lemon juice. Whisk until smooth. Stir the contents of both containers until smooth.

Heat a large non-stick skillet over low heat. Lightly oil it with vegetable oil, using a paper towel to remove excess. Reduce the heat and put a quarter cup of dough for each cheesecake. You can easily cook them three at a time in a large skillet. Carefully spread the batter into a thin round pancake using the back of a spoon.

Cook until the bottom of each piece is golden brown and the edges are dry. Flip carefully and continue frying. Transfer to a baking sheet. Place it in a warm oven to keep the dessert warm until serving. Continue cooking until all the batter is used up.

Coconut flavored variant

Ricotta cheesecakes are usually tender and light. Since this cheese has a neutral taste and smell, it can be supplemented with anything. For example, coconut flour adds a pleasant touch to desserts. This delicacy is perfectfor those avoiding gluten, watching their carb intake, or just wanting to try something new. All you need is the following:

• glass of ricotta cheese;
• 2 eggs;
• half l.ch. vanilla extract;
• 3 l. Art. coconut flour;
• 1/4 l. hours of Himalayan s alt;
• 1-2 l. Art. coconut flavored syrup;
• 1/4 l. h. baking powder;
• 1 l. Art. freshly ground flax seeds;
• 1/4 cup raisins or dried currants (optional);
• 1 tablespoon lemon juice (squeezed from half a lemon);
• coconut oil for frying.

Cooking cottage cheese pancakes

In a deep bowl, mix cheese and eggs. Add the rest of the ingredients. Mix well. Using a spoon and helping with your hands, form 7-8 cheesecakes. They will retain their original shape and size, so the dessert will end up looking the same.

Heat the pan and melt the coconut oil in it. Fry the cheesecakes on both sides until golden brown. Coconut flour absorbs a lot of moisture, so try not to add more than the recommended amount. Since it does not contain gluten, which binds the ingredients together, ricotta cheesecakes may have slight cracks.

Curd and cheese variant

Ricotta cheese has a low fat content and a delicate taste, while cottage cheese is more sour and sharp. If you mix these two products together, they will make an interesting dish. To make ricotta cheesecakes andcottage cheese, you will need:

• a glass of fat cottage cheese;
• glass of ricotta;
• 3/4 cup all-purpose flour, plus extra for dusting;
• 2 eggs;
• 1/4 cup granulated sugar;
• 1 l. h. vanilla extract;
• 1/2 l. h. s alt;
• vegetable oil for frying;
• optional optional: sour cream, fruit, jam, honey, powdered sugar.

How to prepare this delicate treat?

In a large bowl, combine the cheese, cottage cheese, flour (3/4 cup), eggs, sugar, vanilla and s alt and beat with an electric mixer until smooth, about 2-3 minutes. There will still be some lumps of cheese left in the dough, but the mixture will be very sticky.

Place a large skillet over low heat and add 3-4 tablespoons of oil. Meanwhile, make cheesecakes. Dust a clean surface with flour. Using a spoon, scoop the batter out of the dish with a tablespoon. Using a fork and your hands, flour each piece of dough, then form into flat pancakes.

When the oil is hot, place the items in the frying pan. Cook 3-4 minutes on each side, turning once during cooking.

As you can see, the recipe for ricotta cheesecakes is very simple. Serve them with fruit, jam, sour cream, powdered sugar or honey, or any combination of the above.

Luxury version with lemon

You can make fluffy and light ricotta cheesecakes withlemon, using a slightly unusual recipe. It seems complicated, but in practice everything is done simply. This delicacy is best served with citrus syrup and fresh berries. To prepare it, you will need the following.

For lemon syrup:

• 1 lemon, thinly sliced;
• 1 glass of water;
• ¾ cup sugar.

For syrniki:

• 1 ⅓ cup all-purpose flour;
• 1 l. Art. baking powder;
• 3 l. Art. sugar;
• a pinch of s alt;
• glass of fresh ricotta;
• glass of milk;
• 2 eggs separated into yolks and whites;
• 1 l. h vanilla;
• zest and juice of a large lemon;
• 1 l. h. poppy;
• uns alted butter for frying.

How to make this unusual dessert?

This ricotta syrniki recipe is a little out of the ordinary. First, prepare the lemon syrup. To do this, in a small saucepan, bring water and sugar to a boil over high heat. When the sugar dissolves, reduce the heat and add the lemon slices. Cook over low heat for about 10-15 minutes. Remove the pot from the heat and let the lemon slices cool before serving.

Secondly, prepare the dough for cheesecakes. In the bowl of a food processor, whisk together flour, baking powder, sugar and s alt. Then, using another mixing bowl, whisk together the ricotta, milk, egg yolks, vanilla, zest and juice from one large lemon and poppy seeds. Carefully add the dry mixture to the resulting mass, continuing to beat.

In a separate bowl,Using an electric mixer, beat the egg whites until stiff peaks form. Then carefully pour them into the dough and mix.

Heat a frying pan to medium heat and pour in the oil. Using a large spoon, pour some of the batter into the pan. Cook for about 4 minutes until bubbles form. Turn over and fry for another four minutes. Serve warm ricotta cheese pancakes with butter and lemon syrup. If desired, you can sprinkle them with powdered sugar and add any berries or diced fresh fruit.