Many people cannot imagine various celebrations without cheesecake. However, sometimes it does not come out as we would like because it becomes dry, cracked and has an unpleasant consistency. Fortunately, we can easily change this by adding some cheese to our baking, which will make the cake soft and moist. Check what product we are talking about.
If you want to create the perfect cheesecake for this year’s holidays, which will not be cracked and dry, it is worth changing the cheese we use to prepare it. Although it is usually made with three-times ground cottage cheese or cheese sold in a bucket, it is worth replacing it with ricotta. Thanks to this simple change, our cake will be perfectly fluffy, moist and soft.
This is because ricotta makes it it is lighter and has a more velvety texture. In addition, it is not as intense in flavor as cottage cheese, and has a creamier aroma, which makes the cake more delicate and slightly milky.
Plus ricotta does not require grinding, which significantly shortens the preparation time compared to cottage cheese. Wiping it through a strainer is only an additional step for people who want a perfectly smooth cheesecake structure.
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However, it is worth knowing how to use ricotta to obtain a delightful effect. Many people wonder should it be thickened with something? However, the answer is not that simple, because it depends on what result we want to obtain.
Due to the fact that this cheese is soft, we can add some potato flour to it to give the dough the right consistency. However, if we prefer very creamy cheesecakes, which can also be served as a dessert in cups, then we do not use thickening additives. This method is preferred by us regulations.
It is also important that when buying ricotta, choose the one that is full-fat and is in a bucket in the fridge. We will also pay attention to the composition of the product. It’s best to keep it short. If it contains thickeners or starch, choose another cheese.
Also remember to drain the ricotta thoroughly if it contains large amounts of whey. For this purpose it is enough pour it into a strainer lined with gauze and leave it for several dozen minutes. This will maintain the stable consistency of the cheesecake and prevent the dough from leaking water during baking.
