Pancakes with Ricotta Cheese
Cioccolata Cheesecake
Ricotta Pancakes
Lemon Ricotta Pancakes
Party Size Italian Cheesecake
Grandmother's Cheesecake (from Poland)
Blueberry Lasagna with Hazelnut Cream Sauce Crunchy Oat Topping
From: "randy" <[email hidden]>
I bought a bunch of ricotta cheese for a buck (must be a coupla three
pounds!). How can I use it?
I just want to use what I have around here right now.
Here are some recipes for the Ricotta cheese. They cover all meals and
disserts. Hope you like them.
Terry S.
Pancakes with Ricotta Cheese
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs, separated
2 cups milk
4 ounces ricotta, well drained (1/2 cup)
Butter or vegetable oil
Sift the flour, baking powder, baking soda, sugar, and salt together
onto waxed paper or a plate. Beat the egg whites in a medium bowl with
an electric mixer or whisk until stiff but not dry. Beat the egg yolks,
milk, and ricotta together in a large bowl until well blended and
smooth. Add the dry ingredients and mix gently with a large spoon. Stir
a spoonful of the egg whites into the batter to lighten it, then fold in
the remaining egg whites with a rubber spatula.
Warm a serving platter in a 200 degree oven.
Heat a nonstick flat griddle or large nonstick skillet over medium
high heat until hot. Grease with butter or vegetable oil. Pour 1/4 to
1/3 cup batter per pancake onto the pan and cook for about 2 minutes, or
until bubbles form on the surface, then flip the pancakes over using a
large wide spatula. Cook on the other side for 2 minutes, or until
golden brown. Transfer the pancakes to the warm platter.
Serve immediately or hold in the oven while you cook the rest of the
pancakes. Serve the pancakes on heated plates topped with the syrup.
Note: This recipe was provided by professional chefs and
has been scaled down from a bulk recipe provided by a restaurant. The FN
chefs have not tested this recipe, in the proportions indicated, and
therefore, we cannot make any representation as to the results.
Ricotta Pancakes
1 cup well drained Ricotta cheese
2 large eggs
1/2 cup water
1/3 cup all purpose flour
1 tablespoon brown sugar
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon cinnamon
Measure all ingredients into a food processor. Whirl until smooth.
For each pancake, pour 1/2 cup batter onto a lightly greased, hot frying
pan. Cook over medium-high heat until bubbly, about 3 minutes. Turn and
cook until other side is golden. Yields: 8 pancakes.
Lemon Ricotta Pancakes
1 1/4 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
3 tablespoons butter, melted
2 extra large eggs
1 cup ricotta cheese
2 tablespoons lemon zest
2 teaspoons lemon juice, fresh
Mix all together and let stand in the fridge for approx. 1 hour. Fry
as you would any other pancake.
Cioccolata Cheesecake
32 ounces ricotta cheese, part skim milk
1/4 cup heavy cream
4 large eggs
1/4 cup light rum
1 teaspoon chocolate extract
3 tablespoons unsweetened cocoa powder
3/4 cup sugar
In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate
extract, cocoa, and sugar until very smooth and creamy. Pour the mixture
into a greased 9" springform pan. Bake in a preheated 400 degree oven
for 30 minutes, then reduce the temperature to 325 degrees and continue
to bake for another 60 minutes, or until golden brown. Transfer to a
wire rack and allow it to cool completely. When completely cooled,
remove the sides of the springform pan. Yields: 14 servings
Party Size Italian Cheesecake
Note: For those of you who may want a change from the
traditional New York style cheesecake, try this, The cheesecake looks
and taste fabulous. It's light and fluffy and it is creamy texture makes
a perfect ending to a heavy meal.
Graham cracker crumbs
3 pounds ricotta cheese
2 cups sugar divided
8 egg yolks
1/2 cup flour
2 teaspoons vanilla
8 egg whites
1/2 cup cream whipped
1/2 bottle of maraschino cherries, drained and chopped
Drain off any liquids from cheese. Beat the ricotta cheese smooth and
beat in 1 1/2 cups sugar and vanilla. Fork beat egg yolks and beat into
mixture just to combine. Beat in flour and vanilla. Beat whites stiff
with remaining sugar and combine with whipped cream. Gently fold mixture
into cheese mixture. Fold in cherries. Place mixture in a 12-inch
springform pan that has been well buttered and dusted well with graham
cracker crumbs. Pour in mixture (will almost fill to top). Bake in a
preheated 425 degree oven for 10 minutes and then reduce heat to 325
degrees and bake 1 hour. Turn off heat and let cake cool in the closed
oven. Remove pan from oven and chill overnight. Yields: 12 to 24
servings
Note: Some crack may appear in the center of the cake
especially if mixture was over beaten. Also cake may puff up a bit and
fall. But the overall cake is high.
Cheesecake Lover's Cheesecake
1 pound cream cheese, softened
1 pound ricotta cheese, part skim milk
1 1/2 cups sugar
4 large eggs, at room temperature
1/4 cup margarine
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 1/2 teaspoons vanilla extract
2 cups sour cream
In a large bowl, cream together cream cheese, ricotta cheese, and
sugar. Beat in eggs, one at a time, beating well after each. Add melted
and cooled margarine, flour, cornstarch, and vanilla. Beat well. Fold
in sour cream.
Pour batter into an ungreased 9" springform pan. Bake, in center of
oven, at 325 degrees for 1 hour. The cake will be soft in the center.
Turn off heat. DO NOT open oven door. Leave for 2 hours. Let cake cool
completely. Loosely cover. Chill for 2 hours. Remove from pan to
serving plate. Keep refrigerated. Yield: 10 servings
Grandmother's Cheesecake (from Poland)
Dough:
1 1/4 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
1 large egg
3 tablespoons sour cream
1/3 cup confectioners sugar
For the dough, combine the flour, salt and baking powder in a bowl.
Cut in the butter with a fork. Beat egg into the sour cream. Stir into
the flour mixture then stir in the sugar. Knead the dough until well
mixed and smooth. Roll dough on a floured surface into a rectangle. Line
a 13x 9x 2 pan with the dough and bring dough part the way up sides.
Filling:
6 large eggs
2 cups confectioners sugar
1 1/2 teaspoons vanilla extract
1 pound farmers cheese or ricotta
2/3 cup melted butter
1 1/2 cups mashed potatoes (not seasoned) *Save mashed potatoes from the
night before
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup grated orange or lemon peel
Separate 1 egg and reserve the whites, beat remaining yolk and whole
eggs with the sugar for 5 minutes at high speed of a electric mixer. Add
the vanilla, beat at high until the mixture is soft.
Press cheese through a sieve. Blend cheese with butter, add the
potatoes, baking powder, nutmeg, and salt. Stir in orange peel. Fold
into the egg mixture. Turn into prepare crust in pan. Bake at 350
degrees F for about 45 to 55 minutes or until set. Cool well before
cutting.
Blueberry Lasagna with Hazelnut Cream Sauce
Lasagna filling:
16 each lasagna noodles
2 pounds cheese, ricotta
4 large eggs
2 pint blueberries, fresh
2 teaspoons extract, vanilla
In a large pan of boiling, salted water cook lasagna noodles until
they are done. Drain and rinse under cold water. Return the noodles to
the pot and cover with enough cold water to cover the noodles. Preheat
oven to 350 degrees. Wash and drain berries. In a large bowl combine the
ricotta cheese, eggs and vanilla. Stir in the berries. Set aside. Coat
the bottom and sides of Two 9"x 13" baking pans with cooking oil spray.
Layer 4 noodles across the bottom of each pan overlapping slightly.
Spread half of the filling over the noodles. Make another layer of
noodles and filling.
Crunchy Oat Topping:
6 tablespoon butter, unsalted
3/4 cup flour, all-purpose
1 teaspoons cinnamon
1/2 cup oats, rolled quick
3/4 cup sugar, brown; firmly packed
1/2 cup nuts, your choice; finely chopped
Prepare the topping: In a medium bowl, use your hands to mix together
all ingredients until coarse crumbs form. Spread evenly over the berries
in each pan. Bake in prepared oven for 45 minutes or until topping is
golden brown and filling is bubbly.
Remove from the oven and let lasagna set 15 to 20 minutes in the pan
before cutting into squares.
Hazelnut cream sauce:
1 cup cream, sour
1 cup coffee creamer, hazelnut flavor
Mix sour cream and hazelnut coffee creamer together until completely
blended. Place a square of lasagna on the plate and spoon some hazelnut
sauce over the top.
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