Ricotta Cheese Food

HOMEMADE RICOTTA

Homemade Ricotta image

Provided by Ina Garten

Time 43m

Yield about 2 cups

Number Of Ingredients 4

Ingredients

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

RICOTTA CHEESECAKE

Ricotta Cheesecake image

This is the easiest cheesecake to make-it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 8

Ingredients

Unsalted butter, room temperature, for pan
3/4 cup sugar, plus more for pan
1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth
6 large eggs, separated
1/4 cup all-purpose flour
Finely grated zest of 1 orange or 2 lemons
1/4 teaspoon salt
Citrus-Vanilla Compote

Steps:

Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

RICOTTA CHEESE COOKIES

Ricotta Cheese Cookies image

Make and share this Ricotta Cheese Cookies recipe from Food.com.

Provided by skat5762

Categories Drop Cookies

Time 25m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 11

Ingredients

2 cups sugar
1 cup margarine or 1 cup butter, softened
1 (15 ounce) container ricotta cheese
2 teaspoons vanilla extract
2 large eggs
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups confectioners' sugar
3 tablespoons milk
colored sprinkles (red and green)

Steps:

Preheat oven to 350 degrees F.
In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.
Increase speed to high; beat until light and fluffy, about 5 minutes.
At medium speed, beat in ricotta, vanilla, and eggs until well combined.
Reduce speed to low.
Add flour, baking powder, and salt; beat until dough forms.
Drop dough by level tablespoons, about 2 inches apart,onto ungreased large cookie sheet.
Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
With pancake turner, remove cookies to wire rack to cool.
Repeat with remaining dough.
When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth.
With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals.
Set cookies aside to allow icing to dry completely, about 1 hour.

Nutrition Facts : Calories 278, Fat 10.6, SaturatedFat 3.3, Cholesterol 25.2, Sodium 299.4, Carbohydrate 41.1, Fiber 0.6, Sugar 24.1, Protein 4.9

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