That sweet word is ricotta. Is it possible to replace Italian "cheese" with "Russian" products? What curd cheese to use for cream? Spaghetti with raspberries

Mascarpone is a very soft creamy cheese with a delicate creamy taste that resembles the best varieties of sour cream and baked milk at the same time. Some believe that the name of this product comes from "mas que bueno", which means "better than good" in Spanish.

Mascarpone is most often used in confectionery for the preparation of various desserts, the most famous of which are cheesecakes and. But also cheese is used as a spicy snack, prepared by mixing mascarpone with mustard and anchovies.

Useful properties of mascarpone

The calorie content of mascarpone cheese is high: about 450 kcal per 100 g of product, so it is hardly suitable for dietary nutrition. But for people who do not have any special problems with the figure, the delicacy will cause the most positive taste sensations.

Like any fermented milk product, mascarpone has a number of useful properties: it contains essential amino acids, valuable micro and macro elements, including calcium necessary for the musculoskeletal system, and a number of vitamins.

Mascarpone cheese: what can be replaced?

Unfortunately, such a wonderful product is not always available for sale, and the cost of this type of soft cheese is quite high. Therefore, a natural question arises, what kind of cheese can replace mascarpone?

Most similar to mascarpone in taste and quality is another national Italian dairy product - cheese made from whey. Is it possible to replace mascarpone with ricotta and how? Substitution is quite possible, but it is necessary to consider for which dish the cheese is intended. Unlike ricotta mascarpone, there are different types: slightly sweet, quite suitable instead of mascarpone for desserts, and salty and smoked varieties can replace a similar product in snack dishes. But ricotta is also an infrequent guest in our kitchen.

Some advise replacing mascarpone with Bonjour, Almette or Rama cream cheese.

How to replace mascarpone cheese in home cooking? A product similar to the original mascarpone in taste is easy to prepare.

How to make mascarpone at home?

Ingredients:

• fat cream (at least 25%) - 1 l;
• citric acid - ¼ teaspoon.

Cooking

Pour the cream into a saucepan, heat until the first bubbles appear. We dilute citric acid by adding a little water to a teaspoon with acid. Whisking constantly, pour the diluted acid into the hot cream. Keep the cream on low heat until it becomes very thick.

We place a colander in a dry container, put a cotton towel folded in half on its bottom. We put the cream in a colander and wait for the whey to drain. This process usually takes about 1.5 hours. The product left in the colander is an analogue of mascarpone. It should be half a kilo.

Culinary experts suggest replacing mascarpone in tiramisu cream with familiar dairy products.

Ingredients:

• eggs - 3 pcs.;
• rustic sour cream - 300 g;
• homemade cottage cheese - 300 g;
• biscuit cookies - 300 g;
• powdered sugar - 3 tbsp. spoons;
• cocoa / powder - 4 teaspoons;
• brewed natural strong coffee - 1 cup.

Cooking

We wipe the cottage cheese through a sieve, add fresh sour cream, beat the mixture thoroughly with a mixer. Beat the yolks as well until they turn white. We mix all the components. Separately whipped proteins, carefully pour into the mass, stirring constantly. Choose a dish with high edges. We place the cookies soaked in the cooled coffee on a dish in one layer, cover with the prepared cream on top, put a layer of soaked cookies again, then a layer of cream. So we spread it to the edge of the dish, sprinkle the top creamy layer with cocoa.

Real tiramisu is usually eaten with spoons, like pudding, it is not cut into pieces like a cake.

Mascarpone... Soft, creamy, with a delicate creamy taste. This is an incredible duo of aromatic baked milk and grandmother's sour cream from your childhood! The name is appropriate: "mas que bueno" in Spanish means "better than good."

Unfortunately, this cheese luxury can not be found in every store, and the price is not too affordable.

And you, unfortunately, caught the eye of an incredible recipe for a cake with mascarpone cream, you want to treat yourself to a real tiramisu or repeat the bomb buffet appetizer of mascarpone and anchovies...

Irreplaceable, as you know, no. This advertised Italian cheese is no exception!

How to replace mascarpone, so as to save money and not lose the taste of the dish? We bring to your attention the best possible options.

Can. Unless, of course, you are a restaurant critic and welcome culinary experiments. But it is important to consider for which dish you need a replacement. In one case, children's cheese will help out, in the other - yogurt, in the third - another cheese.

What is a substitute for mascarpone? A universal option is to cook mascarpone cheese at home. There are many options here too, take your pick. For you - our selection "7 of the best homemade mascarpone recipes".

The easiest recipe for homemade mascarpone:

• 1 liter of good fat cream (at least 25%);
• 3 tablespoons of lemon juice.

We heat the cream in a water bath, not exceeding a temperature of 90 ° C, add the juice. Continue heating over low heat, stirring constantly. Usually, 15 minutes is enough for the cheese to “set up”. We put the colander on a saucepan, cover it with gauze in several layers, put the still hot mass here, knead it so that the whey is faster than glass. When cool, put in the refrigerator until the morning.

In the morning it will be already possible to create culinary masterpieces with your homemade mascarpone!

There is an even simpler and even more “creamy” option:

No heat and no citric acid!

Buy good homemade cream from a trusted grandmother, freeze it completely, then thaw it and let it drain on cheesecloth. All!

Particularly scrupulous culinary experts may be indignant: they say, you can’t replace mascarpone, and buying it now is not a problem.

For me personally, another plus in favor of the homemade analogue of mascarpone cheese was the composition indicated on the store mascarpone: cream + citric acid!

By the way, it tasted like ordinary homemade cream, everyone liked my mascarpone more.

What can you substitute for mascarpone?

Thanks to generous and generous chefs, you no longer have to puzzle over what you can replace mascarpone cheese with. There is no need to reinvent the wheel, just choose the option that suits you best.

1. You can replace mascarpone in desserts, for example, in tiramisu, with such a yummy: a bag of powder for puddings or custard mixed with condensed milk, acting according to the instructions on the package, condensed milk goes instead of regular milk. Send to the refrigerator for 2 hours. In tiramisu, this mixture goes instead of mascarpone with yolks.

2. Whip baby vanilla cheese with heavy cream in a ratio of 2.5:1. Suitable also vanilla curd mass without additives. Of course, this option is for sweet dishes.

3. Mascarpone cheese can be replaced with ... other cheese. This is a good option for both sweet and savory dishes, and you don't need to mess around with cooking.

What kind of cheese can replace mascarpone?

• Philadelphia cheese;
• cheese "Almette";
• cream cheese "Bonjour";
• Rama Bonjur cheese(classic, without additives).

Can ricotta be substituted for mascarpone? Yes, indeed ricotta cheese very similar to mascarpone both in taste and in its qualities. But ricotta can be both sweetish and smoky-salty - choose the right shade.

The only negative is ricotta, like mascarpone, a rare guest in our refrigerator.

4. Fat cottage cheese, preferably homemade, beat with heavy cream, sugar and 5-6 drops of lemon juice. If the consistency is not thick enough, you can add gelatin. It turns out a tender and at the same time strong mass.

Sour cream. But very fresh and very oily - "so that a spoon stands in it." They say that even Italian chefs of famous restaurants replace mascarpone in tiramisu with homemade sour cream...

What else can replace mascarpone in tiramisu?

Yulia Vysotskaya in one of the issues of "Eat at Home" advised, if necessary, to replace mascarpone cheese curd cheeses without glaze.

Another option - matsun (yogurt) or Greek yogurt. It is important that the biscuits are crispy. An additional plus is that such tiramisu will have significantly fewer calories.

Some hostesses claim that mascarpone-based tiramisu has a sugary taste. But with cottage cheese and sour cream (grind 50/50) - that's it! The taste is creamy, but not cloying, but with a pleasant sourness.

Want a salty note? Try making tiramisu with processed cheese without flavor additives. My friend does just that and claims that the taste is divine!

What can replace mascarpone in cream?

Ricotta cheese. Add cream. Not a very economical option.

Fat cottage cheese ideally at home.

Sour cream + "Nutella" - Of course, it differs in taste from mascarpone, but oh-oh-very tasty! And calories...

What can replace mascarpone in a cake is up to you, it all depends on what you want: save money, play with taste or reduce calories.

Sour cream. We buy 1 kg of good, proven sour cream, in the evening we spread it on a gauze sheet folded several times and hang it up until morning. It remains to cool the sour cream mass and the question of how to replace the mascarpone in the cheesecake can be considered resolved! From a kilogram of high-quality sour cream, about 750 g a la mascarpone is obtained.

Cream cheese mixture. You need fat cottage cheese and cream (at least 20% fat). Cool the cream, beat in a strong foam. We grind the cottage cheese through a thick sieve and add to the cream, beat again. It must be admitted that a cheesecake with such a substitute for mascarpone will turn out not so tender, but with an amazing velvety texture.

Cheese "Almette" (creamy) + sour cream + cream. 300 g "Almette", 3 tablespoons of sour cream and the same amount of cream (35% fat), beat until smooth. Such an analogue of mascarpone will help out when preparing both cheesecake and tiramisu.

"Almette" with "FITAKI Creme Mediterranean Creme" and granular cottage cheese. Creamy "Almette" - 2 jars, "FITAKI" - 1 jar, cottage cheese - 2 tablespoons. We beat everything and get a very tasty cheese-curd mass. Cheesecake will be no worse than in a restaurant! And very economical too!

We collected all these options from different culinary hostesses, each claims that her alternative is the best. How to replace mascarpone cheese - you decide! It is best to try several options and find your own.

Do not be afraid to experiment in the kitchen, because as a result, completely new dishes are born that are in no way inferior, and sometimes even surpass the already bored classics!

22 5 1 4.1363636363636 Rating 4.14 (22 votes)

In Italy, several hundred types of cheese are produced, while Ricotta is in the forefront of culinary specialists. This product is widely used due to its unusual texture and sweetish aftertaste, which is what allows you to cook from Ricotta not only traditional pasta, pizza or lasagna, but also many delicious desserts. In Russia, cheeses like Mascarpone and Ricotta are considered delicacies. But do not be afraid of unfamiliar products, because these cheeses are truly a godsend for gourmets.

Peculiarities

Ricotta is a specific type of cheese that is especially popular in countries such as Italy, Spain and Tunisia. A feature of this product is the interesting fact that it is not produced directly from milk, but is based on whey, which remains as a result of the production process of other types of cheese, for example, Mozzarella. In translation, the name of the variety literally means "cooked a second time."

This whey product is made from milk of various origins: goat, cow, sheep and even buffalo. There is also the option of obtaining cheese by mixing two types of milk at once. In the modern world, there are several subspecies of Ricotta cheese.

• Ricotta Fresca is the name of the fresh product.
• Ricotta Forte made from ready-made sheep's cheese, which is aged and stirred regularly in an earthenware container until sour. In the future, it is stored in glassware and does not lose its taste characteristics for a long time.
• Ricotta affumicata- a smoked product that is obtained from goat's milk.
• Ricotta Romana Ricotta is a long-aged ricotta that has a relatively firm texture and a rather salty taste.
• Ricotta al Forno- a whey product cooked in an oven. Such a subspecies can be made with the addition of chocolate, lemon and other fillers.

Previously, cooked Ricotta was dipped into baskets woven from willow twigs in order to obtain a pattern on the product. Currently, the standard packaging for the product is plastic cone-shaped containers.

All reviews about the variety are positive, as the cheese has a mild creamy taste (sweet or salty, it all depends on the exposure) and a delicate granular texture, slightly reminiscent of a cottage cheese texture. It also contains a lot of moisture.

It differs from cottage cheese in less noticeable granularity and technology of the cooking process.

Composition, calorie content and nutritional value

The product is best suited for supporters of a protein diet, as this type of cheese contains a large amount of albumin (not casein, as in other cheeses), which is very easily and quickly absorbed by the human body. The fat content of each subspecies of the product is individual: when using cow's milk, cheese is obtained with a fat content of 8%, sheep's - 24%. But these figures are quite small.

Ricotta has a high level of nutrition, but at the same time quite low calorie content: 170-180 kcal per 100 grams of the product. The content of BJU in a traditional product:

• proteins - 11 g;
• fat - 13 g;
• carbohydrates - 3 g.

Such cheese will help eliminate the lack of protein, calcium and B vitamins in the human body. It is also rich in vitamins A, D, E, K and other beneficial elements such as Omega-3 and Omega-6 acids, zinc, selenium, potassium and phosphorus.

Benefit and harm

The described variety of cheese has the following useful properties:

• improves the functioning of the cardiovascular system;
• helps to strengthen bones and teeth;
• supports human vision due to the content of vitamin A;
• improves mental activity;
• helps to strengthen the immune system and raise the general tone;
• stimulates tissue regeneration;
• has a positive effect on the human hormonal background and the production of enzymes;
• useful for improving the appearance of skin and hair.

This type of cheese is suitable for people who tend to a healthy lifestyle, choosing only proper nutrition. Losing weight is also recommended for use because of the low calorie content and low fat content. The advantage is that even when losing weight, a person will receive a sufficient amount of useful substances, including protein, which is the most important building material for the body. Ricotta can also be used as a cosmetic product, as the product exfoliates old skin cells.

There are not so many negative consequences and contraindications for cheese:

• not suitable for use by persons with lactose intolerance;
• It is not recommended for those suffering from heart disease, due to the high content of saturated fats, which can increase cholesterol levels and cause clogging of the arteries.

Difference from Mascarpone

Mascarpone is also a type of traditional Italian cream cheese. They say that the production of this variety began in the distant XVI century. The process of making Mascarpone is quite easy. Fatty cream with the addition of citric acid and wine vinegar is heated in a water bath, then the product is left in the cold until completely thickened. The fully prepared composition is pre-packed in bags in order to remove excess moisture, and at the final stage the mass is packed in plastic containers.

It is made similarly to Ricotta, without the addition of lactic acid cultures and enzymes. It has a sweetish creamy flavor and pasty consistency, as a result of which it is widely used in the manufacture of various confectionery products (for example, tiramisu and cheesecakes) and sandwiches. The difference between this type of cheese and Ricotta is that Cream is used to make Mascarpone. The calorie content is much higher than that of Ricotta - 412 kcal, and the content is up to 75%. Products differ in texture: Ricotta resembles granular cottage cheese, and Mascarpone resembles cream.

With what and how is it eaten?

Ricotta cheese can be consumed on its own or added to salads, pastas and confectionery. Fresh product can be served sliced ​​with the addition of herbs, vegetables, fish and bread, or spread on sandwiches. It is recommended to prepare various sauces based on Ricotta, replacing cream with cheese. To do this, add a small amount of the product at the end of the cooking process. Cheese is also used as a topping for pizza or lasagna, pancakes or ravioli. Delicious salads are obtained by adding this variety. Fill them with olive oil. When preparing pasta, Ricotta will become an indispensable ingredient.

The product goes well with:

• almonds and pine nuts;
• eggs (will fill an omelette or scrambled eggs with a unique taste);
• chocolate and vanilla;
• strawberries
• avocado;
• lemon
• spinach and tomatoes;
• various spices such as nutmeg, cloves, cinnamon and garlic.

The described variety is well suited for a full breakfast in combination with honey, cane sugar, sweet corn syrup and fresh berries or fruits, dried fruits and nuts, chocolate and various spices (for example, cinnamon). You should definitely try the very popular Italian sandwiches - crostini with ricotta.

What can be replaced?

If Ricotta could not be found in the nearest supermarkets, it can always be replaced by one of the following products.

• Regular cottage cheese. It is less plastic, the fat content is lower. At the initial stage of cooking, you need to squeeze the product to remove excess moisture.
• Fromage blanc. This type is considered more expensive, and in consistency it is very similar to yogurt.
• Sour cream. Suitable for replacing the whey product in the preparation of various sauces.
• Cheese Tofu. Before adding it to the dish, this variety must be prepared properly: beat well and then squeeze.
• Buttermilk cheese. It is best used as a substitute for pastry fillings.
• Goat cheese. In this case, exclusively fresh cheese is taken due to the fact that the old product has a too sharp taste.
• Potted cheese. The consistency is close to cottage cheese (loose and soft).
• Mascarpone. It is also recommended to whisk before adding due to the dense texture.
• Cream cheese. It is the best option for replacing Ricotta, the difference is only in the fat content of the product.
• Panir. Vegetarian cheese originated in India.

Thus, Ricotta cheese is very useful and suitable for those people who adhere to a healthy lifestyle: they monitor their diet and appearance. This product finds very wide application in cookery, whether it be sweet products or hearty meat dishes.

See below for how to make Ricotta cheese at home.

Philadelphia

This cheese is also made from a mixture of milk and cream, or sometimes just cream. Its difference is that it does not need much time to mature. In terms of consistency, Philadelphia and Mascarpone are almost identical.

The calorie content of Philadelphia cheese is decently less than that of Mascarpone: it is 253 kcal per 100 grams of product.

The benefits of Philadelphia cheese

The composition, of course, contains vitamins (A, E, groups B, K, PP, beta-carotene, choline) and micro- and microelements (selenium, potassium, manganese, calcium, zinc, iron, phosphorus, sodium and copper).

What's cooking with Philadelphia

Ingredients:

• 150 gr. curd cheese
• 50 gr. powdered sugar
• 100 gr. coconut flakes
• 100 gr. coconut flakes for sprinkling
• Toppings: nuts, dried fruits

How to cook:

Grind the coconut flakes into powder, mix with powdered sugar. Add cottage cheese, mix until smooth. We collect the same amount of curd-coconut mass with a spoon and sculpt the balls (not forgetting the filling that we put inside). Then roll in coconut flakes and put in the freezer for 15 minutes.

Spaghetti with raspberries

This is a recipe from the book by Alain Ducasse (a cook that every housewife should know) “Nature. Simple, sain et bon. Desserts, which he co-wrote with nutritionist Paul Neyrat.

The combination of flavors may seem strange to you, but believe me, it will be love at first bite. , cooked "Al dente", in a delicate creamy vanilla sauce and with a little - the synthesis of these ingredients has already made an indelible impression on the French. Now it's your time to experience it.

Dietitian's comment:“Oh, how I love this! in front of you. A well balanced dish with great taste." And it only takes 10-20 minutes to cook.

Ingredients for 4 servings:

• 250 g spaghetti
• 250 g raspberries (you can use frozen, thawed beforehand)
• 2 tsp agave syrup (can be replaced with honey)
• 3 art. l. cream cheese
• 3 cm ginger root
• juice of 1/2 lemon
• 1 vanilla pod

How to cook:

Almond pie with apples and mascarpone

Apples can be replaced with pears or plums. It will turn out just as good, and maybe even better.

Ingredients:

• 4 eggs
• 250 g sugar
• 125 g butter, room temperature
• 250 g mascarpone cheese
• 100 g ground almonds
• 3 art. l. starch
• 0.5 sachets of vanillin
• 1 sachet of baking powder
• 300 g flour
• 1 large apple
• a little lemon juice
• 1 st. l. brown sugar

How to cook:

Preheat oven to 180C. Grind eggs well with sugar. The longer the better. Ideally, beat with a mixer for 10-15 minutes. Add the rest of the ingredients in order, mixing well each time: soft butter, mascarpone according to Art. spoon, ground almonds, starch, vanillin, flour mixed with baking powder. Knead the dough. It will get pretty thick.

Cut the apple into slices, sprinkle with lemon juice so as not to darken. Pour the dough into a greased and floured form with a diameter of 26 cm. Put the chopped apples on top and press them into the dough, sprinkle with brown sugar.

Bake in the oven for 35-40 minutes. Allow to cool in the form and only then take it out. Serve completely chilled.

How to cook real Italian lasagna at home

Ingredients:

• 18 lasagne sheets
• 400 g frozen spinach
• 300 g ricotta
• 500 ml milk
• 30 g butter
• 2 tbsp flour
• 70 g parmesan
• a pinch of nutmeg
• salt pepper

How to cook:

Lightly defrost and simmer for about 5 minutes. Melt butter in a saucepan, add flour and fry lightly for 1 minute. Pour milk in a thin stream and whisk constantly with a whisk so that there are no lumps. Add nutmeg, salt and a little pepper, cook over medium heat, stirring constantly for 5-7 minutes. The sauce should thicken.

Mix ricotta with spinach, salt a little. pour boiling water. Let them sit for 2-3 minutes (or as directed on the package). Lubricate the baking dish with butter (I have it glass 25x20 cm) put 6 sheets of lasagna on the bottom. Let's plan the number of sheets in advance - let them be 18 (you may have other sheets, estimate in advance how many you will need for your form).

Brush with sauce and top with half of the spinach and ricotta filling. Then again: sheets - sauce-filling - sheets ... the topmost layer is lasagne sheets.

We grate the parmesan. Brush the top layer of sheets with the remaining sauce and sprinkle with parmesan. Bake for 30 minutes at 200 g until a delicious golden brown appears.

Ricotta is a cheese that is a traditional Italian dish. Cooks have an unspoken rule that nothing should be thrown away. This cheese is a classic example. During the preparation of cheese, whey remains and it is from this that Ricotta is prepared. This word means "recycled". According to its structure, this mass is not the usual cheese for us, but all over the world that is how it is called.

This cheese is prepared from whey, which remains after the preparation of other types of cheeses. Also made from milk

• cows;
• sheep;
• buffaloes;
• goats.

This mass is sweet in taste due to the lactose that is part of it. It has a delicate and unusual taste.

With what and how to eat ricotta

With what ingredients it is best to combine ricotta, where and how to add it correctly, not everyone knows. It is a very practical product that fits perfectly into many dishes from salads to cakes.

1. To make the sauce tender and velvety, add a couple of tablespoons of ricotta at the end of cooking.
2. Thanks to the perfect combination of cheese and eggs, ricotta will add a unique flavor to an omelette or scrambled eggs.
3. It will give a pleasant taste to casseroles, both sweet and meaty.
4. Adds a delicate texture to lasagne.
5. Good for making sandwiches. Easy to spread on bread. You can add greens, fish or avocado on top and a delicious quick snack is ready.
6. On the festive table, you can quickly decorate a cake or cupcakes by preparing a light, airy ricotta cream.
7. While preparing the dough for a pie or cake, add a couple of spoons of cheese. From this, the delicacy will become more airy and lush.
8. Delicious to use for stuffing in pancakes and ravioli.

You can combine this miracle cheese with any products: fruits, herbs, pasta, vegetables, confectionery. It is not recommended to add to dishes that contain fish or meat.

It has no contraindications, except for rare diseases of lactose intolerance. It is not recommended to consume more than 250 grams per day.

Cheese calories

This is a dietary product, which includes a large amount of calcium and proteins. Due to the low calorie content of only 174 kcal per 100 grams, it is suitable for people who follow a healthy diet.

Recipes with ricotta cheese

This cheese is well suited for use in cooking. Due to its natural sweet taste, the amount of sugar required by the recipe is reduced.

Pasta with tomatoes and ricotta

Once you try this pasta recipe, you will definitely make it your signature dish.

To make the dish tasty, the main thing is to choose the right tomatoes. They should be juicy and firm, without damage.

Ingredients:

• ricotta cheese - 400 g;
• tomatoes - 900 g;
• olive oil - 40 ml;
• onions - 4 pcs.;
• hot pepper - 2 pods;
• salt - 0.5 tsp;
• garlic - 4 cloves;
• ground black pepper - 1 teaspoon.

Cooking:

1. Onion cut into cubes of medium size.
2. Cut half of the garlic into strips. Another - grate.
3. Remove the skin from the tomatoes and chop into large pieces.
4. Heat olive oil in a frying pan. Add garlic strips, chili pepper and onion. Fry until the onion becomes transparent. If you do not like spicy food, then the pepper can be removed as soon as the onion is ready.
5. Add tomatoes, without closing the lid, simmer for 10 minutes.
6. Stir remaining garlic and cheese into mixture. Spice up. Salt. Simmer for three minutes.

ricotta cheese salad recipe

Ingredients:

• ricotta cheese - 400 g;
• chicken fillet - 5 pcs.;
• green salad - 50 g;
• water - 5 tbsp. spoons;
• wine white vinegar - 1 tbsp. a spoon;
• apple - 5 pcs.;
• honey - 2 teaspoons;
• olive oil - 10 tbsp. spoons;
• grainy mustard - 2 tbsp. spoons;
• ground black pepper
• salt.

Cooking:

1. Wash apples, cut into quarters. Remove seeds and core. Cut into slices.
2. Prepare the dressing. To do this, mix salt, water, honey, oil, mustard, vinegar and pepper.
3. Boil chicken fillet. Cut into thin slices.
4. Mash the ricotta with a fork into small pieces.
5. Break lettuce leaves into pieces with your hands. Transfer to a bowl.
6. Add apples.
7. Put cheese on the next layer.
8. Pour dressing over.

Cheesecakes with ricotta

For lovers of ricotta and cheesecakes, this recipe is suitable. Replacing cottage cheese with cheese, you get a dish of delicate texture and amazing taste. Prepare simply and quickly.

Ingredients:

• ricotta cheese - 500 g;
• flour - 140 g;
• sugar - 75 g;
• vanilla sugar - 1 tbsp. a spoon;
• egg - 2 pcs.;
• salt.

Cooking:

1. Beat eggs with salt and sugar.
2. In a bowl, mix cheese, flour and egg mixture.
3. Knead the dough. If it sticks to your hands too much, add more flour. Leave in the refrigerator for 15 minutes.
4. Roll up the sausage.
5. Cut into 18 equal parts.
6. Roll the sliced ​​round in flour.
7. Fry in hot oil. It tastes better to use the olive component.
8. Cheesecakes should become golden in color.
9. Transfer to paper towel. It will absorb the rest of the fat. Remove to a plate after a couple of minutes.

Cake with ricotta cream

Delicious biscuit cake with delicate, airy ricotta cream will decorate your holiday and surprise guests with exquisite taste.

Ingredients:

• ricotta cheese - 1 kg;
• flour - 150 g;
• milk cream - 1 liter;
• almond flakes - 100 g;
• canned tangerines - 800 g;
• cream sugar - 300 g;
• egg - 8 pcs.;
• sugar for dough - 150 g;
• canned pineapples - 500 g.

Cooking:

1. Beat the eggs with the amount of sugar for the dough.
2. Add flour. Beat with a mixer.
3. Bake a biscuit.
4. Cut into five slices.
5. Drain the juice from the mandarin into a separate container.
6. Cut pineapples into pieces.
7. Pour sugar into a separate bowl and pour cream. Whisk.
8. Turn on the mixer at low speed and gradually add the ricotta cheese with a spoon. You should get a homogeneous mass.
9. Pour each cake with juice from tangerines.
10. Lubricate the cake with cream, lay out the pineapples. Spread tangerines on the next missed cake. In this alternate order, assemble the cake using all five cake layers.
11. Cover the finished cake on all sides with cream.
12. Cover the side of the cake with almond flakes. Decorate the top of the cake with tangerines.
13. Be sure to let it soak for four hours, and it is better to leave it in the refrigerator overnight.

Lemon Honey Cheesecake

Cottage cheese gives the dish sourness, replacing it with sweet ricotta, you get a rich, pleasant, delicate taste of delicacy.

Ingredients:

• ricotta cheese - 680 g;
• mascarpone cheese - 450 g;
• egg - 8 pcs.;
• sugar - 280 g;
• butter - 180 g;
• biscuit cookies - 450 g;
• honey - 150 g.

Cooking:

1. Before cooking, it is necessary to prepare a detachable form. Wrap it with foil in two layers on the sides. It is better to use a mold with a diameter of 28 cm.
2. In a food processor, beat the cookies.
3. Melt the butter in a water bath or microwave.
4. Pour over cookies and beat.
5. Spread the mixture evenly across the bottom of the mold. There should be no cookies on the edges.
6. Whisk the ricotta.
7. Add mascarpone cream cheese with sugar. Whisk.
8. Pour the zest and add honey. Mix.
9. Beat eggs. Mix all ingredients.
10. Transfer the stuffing to the mold.
11. Take a mold with a diameter of 30 cm, pour hot water and put the prepared container with the pie into it. The liquid should cover half the edges of the detachable form.
12. Bake in the oven for one hour.
13. When the cheesecake is cooked, the filling will be golden brown.
14. Leave to cool for an hour. Then put in the refrigerator for 10 hours. The filling will harden and the delicacy will take the desired shape, which will be easy to cut.

Neapolitan pastiera pie

Every year, the inhabitants of Naples prepare this delicious delicacy for the Easter holiday.

Ingredients:

• flour - 600 g;
• egg - 6 pcs.;
• ricotta cheese - 1000 g;
• baking powder - 2 teaspoons;
• sugar - 250 g;
• salt - 2 teaspoons;
• candied lemon - 4 tbsp. spoons;
• butter - 350 g;
• orange peel - 2 tbsp. spoons;
• ground cinnamon - 1 teaspoon.

Cream:

• cornstarch - 2 tbsp. spoons;
• egg yolk - 8 pcs.;
• milk - 500 ml;
• vanilla sugar - 2 tbsp. spoons.

Cooking:

1. Add baking powder and salt to the sifted flour.
2. Chilled butter 240 g cut into pieces. Transfer to flour and cover with sugar 80 g.
3. Grind with your hands until the state of bread crumbs.
4. Add 4 eggs. Stir.
5. Knead the dough for a long time, at least 10 minutes.
6. Cut the dough in half. Wrap in a package. Leave in the cold for an hour.
7. Beat 4 yolks with the remaining sugar. Pour 6 tbsp. spoons of flour and starch. Whisk.
8. Boil milk.
9. While constantly stirring the egg mixture, pour in the milk. Put on fire, boil and boil constantly stirring for one minute.
10. Remove from heat, add remaining butter and vanilla sugar. Cool down.
11. Whisk the ricotta with the rest of the sugar. Without turning off the mixer, pour in the cooled cream and 4 egg yolks.
12. Roll out the first half of the dough into a circle so that the diameter is seven centimeters larger than the diameter of the form. Transfer to a baking dish. The dough should cover all the bottom and edges. Cool for half an hour in the refrigerator.
13. Transfer the cream, evenly spreading over the entire surface of the dough.
14. Roll out the remaining dough. Cut into 10 strips.
15. Lay the strips on the dough with a lattice, pinching the edges. Beat the yolk and brush the top of the pie.
16. Bake in the oven at 180 degrees. hour. Take out, cover with foil. Bake for another half hour.
17. Wait until it cools completely, then leave in a cold place for two hours.

What can you substitute for ricotta in recipes?

If you decide to cook a dish that includes ricotta, but you didn’t find this cheese on sale, you can safely replace it with other products, such as:

1. Cottage cheese. It is not as plastic as ricotta, low in calories, contains less fat. Squeeze it out before adding it to the dish to get rid of excess moisture.
2. Fromage blanc. This is a more expensive variety of cheese that resembles yogurt in texture.
3. Sour cream. It is an ideal substitute for ricotta when you need to make a sauce.
4. tofu cheese. To make it look like ricotta, it must be squeezed and beaten.
5. Buttermilk cheese. Ideal replacement for cheesecake and pasta fillings.
6. Goat cheese. Only freshly made, old cheese is suitable for ricotta due to its harsh taste.
7. Potted cheese. It resembles cottage cheese, the same loose and soft.
8. Mascarpone. Also belongs to the Italian variety, has a denser texture. Therefore, it must be shaken before use.
9. Cream cheese. It differs from ricotta only in fat content. This is the best replacement option.
10. Panir. The cheese comes from India and is a vegetarian product.