Can I substitute ricotta for cream cheese?
Q. I'm trying to use up some random ingredients I've found in my closet/fridge. I was thinking of making a peanut butter cheesecake (to use up the leftover chocolate wafers for the crust) but I only have ricotta cheese, not cream cheese. I've found some recipes for ricotta cheesecake and some recipes for peanut butter cheesecake but never a combination of the two so I'm wondering if I could either substitute the cream cheese for ricotta in one of the peanut butter cheesecake recipes or simply add peanut butter to a ricotta cheesecake recipe. Any tips?
Asked by ikamicamano - Sat Jul 25 01:33:43 2009 - - 3 Answers - 0 Comments
A. You could try it. I love riccota cheese, so i know i would like it!
Answered by Why So Serious? - Sat Jul 25 01:40:00 2009
Q. I'm trying to use up some random ingredients I've found in my closet/fridge. I was thinking of making a peanut butter cheesecake (to use up the leftover chocolate wafers for the crust) but I only have ricotta cheese, not cream cheese. I've found some recipes for ricotta cheesecake and some recipes for peanut butter cheesecake but never a combination of the two so I'm wondering if I could either substitute the cream cheese for ricotta in one of the peanut butter cheesecake recipes or simply add peanut butter to a ricotta cheesecake recipe. Any tips?
Asked by ikamicamano - Sat Jul 25 01:33:43 2009 - - 3 Answers - 0 Comments
A. You could try it. I love riccota cheese, so i know i would like it!
Answered by Why So Serious? - Sat Jul 25 01:40:00 2009
Can I substitute cream cheese for ricotta in lasagna?
Q. Can I substitute cream cheese for ricotta in lasagna?
Asked by mskc - Thu Oct 18 17:02:03 2007 - - 12 Answers - 0 Comments
A. You can use any kind of cheese you like. as for all the yuckies and nae Sayers... the idea is to be Italian and overwhelm you in flavor.. but cream cheese is rather thick but you can thin it down with milk. I say GO for it ps: I don't like ricotta too grainy. I use several cheeses motz, ched ,american, parm, cottage, and anything in the fridge...same thing for Pizzas
Answered by MikeL - Thu Oct 18 17:41:24 2007
Q. Can I substitute cream cheese for ricotta in lasagna?
Asked by mskc - Thu Oct 18 17:02:03 2007 - - 12 Answers - 0 Comments
A. You can use any kind of cheese you like. as for all the yuckies and nae Sayers... the idea is to be Italian and overwhelm you in flavor.. but cream cheese is rather thick but you can thin it down with milk. I say GO for it ps: I don't like ricotta too grainy. I use several cheeses motz, ched ,american, parm, cottage, and anything in the fridge...same thing for Pizzas
Answered by MikeL - Thu Oct 18 17:41:24 2007
Can I substitute ricotta cheese with cream cheese?
Q. I want to make a spinach filling for jumbo shells but I don't have ricotta cheese or cottage cheese. the recipe calls for 1Ib spinach, 1 tbsp onion, 1 tbsp olive oil, 1 beaten egg, 2/3 cp ricotta cheese, 1/2 cp grated parmesan cheese, 1/8 tsp nutmeg, 1 recipe tomato sauce. I want to make it tomorrow for my party and I don't have the money to get any ingredients. Well I made it with 4oz cream cheese and about 1/3 cp plain yogurt and it was awsome!!! Thank you!!!
Asked by Jodi G - Sat Sep 13 19:49:13 2008 - - 8 Answers - 0 Comments
A. Yes, but be sure to add eggs to the filling and parmasan cheese. The eggs will serve as a binder so the cream cheese doesn't melt and spill out of the shells, and the parmasan will cover up the flavor more of the cream cheese, which has a stronger flavor than ricotta, and also, with parmasan, it will give that real Italian flavor to the dish. You can also sprinkly mozzarella on top of it all and that too will make it taste more like the original version.
Answered by bluehound - Sat Sep 13 19:57:52 2008
Q. I want to make a spinach filling for jumbo shells but I don't have ricotta cheese or cottage cheese. the recipe calls for 1Ib spinach, 1 tbsp onion, 1 tbsp olive oil, 1 beaten egg, 2/3 cp ricotta cheese, 1/2 cp grated parmesan cheese, 1/8 tsp nutmeg, 1 recipe tomato sauce. I want to make it tomorrow for my party and I don't have the money to get any ingredients. Well I made it with 4oz cream cheese and about 1/3 cp plain yogurt and it was awsome!!! Thank you!!!
Asked by Jodi G - Sat Sep 13 19:49:13 2008 - - 8 Answers - 0 Comments
A. Yes, but be sure to add eggs to the filling and parmasan cheese. The eggs will serve as a binder so the cream cheese doesn't melt and spill out of the shells, and the parmasan will cover up the flavor more of the cream cheese, which has a stronger flavor than ricotta, and also, with parmasan, it will give that real Italian flavor to the dish. You can also sprinkly mozzarella on top of it all and that too will make it taste more like the original version.
Answered by bluehound - Sat Sep 13 19:57:52 2008
what is a better substitute for full-fat cream cheese?
Q. I have to bake a cake and it required 300g full fat cream cheese for the frosting. Only have a 500ml thickened cream, and 200g of ricotta cheese. Which should I use? Alternatively, can i mix them? if so , what ratio do you recommend?
Asked by Lulu - Sun Nov 5 00:41:40 2006 - - 3 Answers - 0 Comments
A. I don't really think that you could substitute these ingredients because they have very different textures to cream cheese. I would just whip up your cream with a bit of castor sugar and top your cake with that.
Answered by Lauren - Sun Nov 5 02:28:04 2006
Q. I have to bake a cake and it required 300g full fat cream cheese for the frosting. Only have a 500ml thickened cream, and 200g of ricotta cheese. Which should I use? Alternatively, can i mix them? if so , what ratio do you recommend?
Asked by Lulu - Sun Nov 5 00:41:40 2006 - - 3 Answers - 0 Comments
A. I don't really think that you could substitute these ingredients because they have very different textures to cream cheese. I would just whip up your cream with a bit of castor sugar and top your cake with that.
Answered by Lauren - Sun Nov 5 02:28:04 2006
Ricotta a sub for sour cream?
Q. I hate sour cream, cottage cheese and cream cheese. I'm making a lasanga casserole in like 30 minutes and was wondering if I can substitute ricotta for sour cream? I think it would taste delicious, especially in lasanga. If I can sub it, I imagine I use less ricotta since it is thicker than sour cream, correct? Please help!!! I'm about to start it soon! It wasn't a real lasagna but a casserole.
Asked by LuckyLady13 - Fri Apr 3 17:30:51 2009 - - 3 Answers - 0 Comments
A. Go to www.recipetips.com. Then food substitutions. They may help you.
Answered by Murray - Sat Apr 4 02:40:36 2009
Q. I hate sour cream, cottage cheese and cream cheese. I'm making a lasanga casserole in like 30 minutes and was wondering if I can substitute ricotta for sour cream? I think it would taste delicious, especially in lasanga. If I can sub it, I imagine I use less ricotta since it is thicker than sour cream, correct? Please help!!! I'm about to start it soon! It wasn't a real lasagna but a casserole.
Asked by LuckyLady13 - Fri Apr 3 17:30:51 2009 - - 3 Answers - 0 Comments
A. Go to www.recipetips.com. Then food substitutions. They may help you.
Answered by Murray - Sat Apr 4 02:40:36 2009
substitute for cottage cheese?
Q. Hi im baking a dough for cherry pie, it calls for 1/2 cup low fat cottage cheese but i dont have any and i cant get any now. I dont have ricotta or cream cheese if those would work but I do have some plain white yogurt, would yogurt work? Please answer I need a quick responce 10 points! thanks please do not tell me to find a different recipe, the only reason I asked this is because I have to use this recipe. Thanks.. Too one of the answers I already said I DONT have riccota, try reading before answering... I cant make a reqular crust, im trying to make a 'low fat' crust and all the other cherry pie crusts call for about 1 cup butter (2 sticks)
Asked by Rahel - Fri Aug 14 19:41:45 2009 - - 8 Answers - 0 Comments
A. I know you said you must use your recipe, but I did find this one that sounds easy and it only calls for 1/4 cup butter: Low Fat Pie Crust Recipe This low fat pie crust recipe can either be rolled out or pressed in place (see instructions below for pressing). Makes 1 (9-inch) pie crust. Double recipe for 2-crusted pie. Ingredients 1 cup all-purpose flour 1 1/2 teaspoons sugar 1/4 cup cold butter or margarine 2 to 3 tablespoons ice water Step by Step 1) In a medium-size bowl or a food processor, combine flour and sugar. 2) Stir or whirl until well blended. 3) Add cold butter or margarine, cut into pieces; cut in with a pastry blender or 2 knives (or whirl) until mixture resembles coarse crumbs. 4) Gradually add 2 to 3 tablespoons ice-co [cont.]
Answered by Pam L - Fri Aug 14 20:09:57 2009
Q. Hi im baking a dough for cherry pie, it calls for 1/2 cup low fat cottage cheese but i dont have any and i cant get any now. I dont have ricotta or cream cheese if those would work but I do have some plain white yogurt, would yogurt work? Please answer I need a quick responce 10 points! thanks please do not tell me to find a different recipe, the only reason I asked this is because I have to use this recipe. Thanks.. Too one of the answers I already said I DONT have riccota, try reading before answering... I cant make a reqular crust, im trying to make a 'low fat' crust and all the other cherry pie crusts call for about 1 cup butter (2 sticks)
Asked by Rahel - Fri Aug 14 19:41:45 2009 - - 8 Answers - 0 Comments
A. I know you said you must use your recipe, but I did find this one that sounds easy and it only calls for 1/4 cup butter: Low Fat Pie Crust Recipe This low fat pie crust recipe can either be rolled out or pressed in place (see instructions below for pressing). Makes 1 (9-inch) pie crust. Double recipe for 2-crusted pie. Ingredients 1 cup all-purpose flour 1 1/2 teaspoons sugar 1/4 cup cold butter or margarine 2 to 3 tablespoons ice water Step by Step 1) In a medium-size bowl or a food processor, combine flour and sugar. 2) Stir or whirl until well blended. 3) Add cold butter or margarine, cut into pieces; cut in with a pastry blender or 2 knives (or whirl) until mixture resembles coarse crumbs. 4) Gradually add 2 to 3 tablespoons ice-co [cont.]
Answered by Pam L - Fri Aug 14 20:09:57 2009
Chicken wrapped in bacon with cream cheese.?
Q. I have come across this recipe before but I was cooking for a number of people and ended up backing out and replacing the cream cheese with ricotta cheese. It was a hit and I think was delicious, however I was wondering, has anyone ever had this combination? I just have never been able to think of cream cheese as a chicken thing, though I do know that cooking has its surprises. Before I just make it this time with no substituting, I wanted opinions from the yahoo answers community. Also, what sauce would go with that, ricotta=red sauce..but cream cheese?
Asked by ReqAsh - Sat Jan 30 14:09:03 2010 - - 3 Answers - 0 Comments
A. I've both had it made this way, and make it this way. I didn't like the one made with only some herbs added to the cream cheese, but I did like it when herbs, tiny broccoli florets and finely diced yellow peppers were added. Unlike ricotta, which firms somewhat when you bake it, cream cheese, well, melts...so you need to be careful not to leave any gaps that it can escape from. When I make it, I use a cream sauce, and add nutmeg, which is a nice compliment to the cream cheese filling, or a butter sauce, which is my favorite. Here is the recipe, if you'd like to try it... 2 tbsp finely chopped onion or shallot 2 tbsp white wine 1 cup butter, chilled (unsalted is best) salt and white pepper, leave out the salt if you use salted butter lemon… [cont.]
Answered by yankeegirl - Sat Jan 30 14:23:22 2010
Q. I have come across this recipe before but I was cooking for a number of people and ended up backing out and replacing the cream cheese with ricotta cheese. It was a hit and I think was delicious, however I was wondering, has anyone ever had this combination? I just have never been able to think of cream cheese as a chicken thing, though I do know that cooking has its surprises. Before I just make it this time with no substituting, I wanted opinions from the yahoo answers community. Also, what sauce would go with that, ricotta=red sauce..but cream cheese?
Asked by ReqAsh - Sat Jan 30 14:09:03 2010 - - 3 Answers - 0 Comments
A. I've both had it made this way, and make it this way. I didn't like the one made with only some herbs added to the cream cheese, but I did like it when herbs, tiny broccoli florets and finely diced yellow peppers were added. Unlike ricotta, which firms somewhat when you bake it, cream cheese, well, melts...so you need to be careful not to leave any gaps that it can escape from. When I make it, I use a cream sauce, and add nutmeg, which is a nice compliment to the cream cheese filling, or a butter sauce, which is my favorite. Here is the recipe, if you'd like to try it... 2 tbsp finely chopped onion or shallot 2 tbsp white wine 1 cup butter, chilled (unsalted is best) salt and white pepper, leave out the salt if you use salted butter lemon… [cont.]
Answered by yankeegirl - Sat Jan 30 14:23:22 2010
What is a good substitute for mascarpone cheese?
Q. I want to make Tiramisu for my company but I only have 8 oz; I have ricotta and sour cream in the fridge. What can I do?
Asked by IDK - Sat Feb 6 14:32:47 2010 - - 5 Answers - 0 Comments
A. Go to Walmart :)
Answered by Mick - Sat Feb 6 14:40:01 2010
Q. I want to make Tiramisu for my company but I only have 8 oz; I have ricotta and sour cream in the fridge. What can I do?
Asked by IDK - Sat Feb 6 14:32:47 2010 - - 5 Answers - 0 Comments
A. Go to Walmart :)
Answered by Mick - Sat Feb 6 14:40:01 2010
help can i remove an ingridient?
Q. 1 cooking spray 4 eggs , separated 2 egg whites 3/4 cup splenda no Calorie Sweetener, granulated , divided 1 tsp fresh lemon juice , divided 1 pinch salt 1 tsp vanilla extract 3 cup fat free ricotta cheese , drained (or cream cheese) 1/2 tsp fresh lemon peel , grated 1 oz vanilla protein powder 1/2 cup fat free sour cream 2 tbsp splenda no Calorie Sweetener, granulated 1/2 tsp vanilla extract here is the recipe it is only 98 calories so i want to make it but can i remove the protein powder and still have it come out nice here are the directions Directions 1 Preheat oven to 400 degrees F. Line the bottom of a 9 inch spring form pan with baking paper. Spray just a bit with nonstick cooking spray. 2 Separate the eggs. Beat… [cont.]
Asked by theheadkidchef - Wed Aug 19 15:58:40 2009 - - 2 Answers - 0 Comments
A. I wouldn't think it would hurt to leave it out.
Answered by Ashley K. - Wed Aug 19 16:14:10 2009
Q. 1 cooking spray 4 eggs , separated 2 egg whites 3/4 cup splenda no Calorie Sweetener, granulated , divided 1 tsp fresh lemon juice , divided 1 pinch salt 1 tsp vanilla extract 3 cup fat free ricotta cheese , drained (or cream cheese) 1/2 tsp fresh lemon peel , grated 1 oz vanilla protein powder 1/2 cup fat free sour cream 2 tbsp splenda no Calorie Sweetener, granulated 1/2 tsp vanilla extract here is the recipe it is only 98 calories so i want to make it but can i remove the protein powder and still have it come out nice here are the directions Directions 1 Preheat oven to 400 degrees F. Line the bottom of a 9 inch spring form pan with baking paper. Spray just a bit with nonstick cooking spray. 2 Separate the eggs. Beat… [cont.]
Asked by theheadkidchef - Wed Aug 19 15:58:40 2009 - - 2 Answers - 0 Comments
A. I wouldn't think it would hurt to leave it out.
Answered by Ashley K. - Wed Aug 19 16:14:10 2009
Namaste Could you tell me how you make your Khoa ... and Malai, please?
Q. Namaste Sometimes the recipes I find are a little over-complicated. Do you have a favorite way to make Khoa ... and is there a substitute available like ricotta cheese and some milk powder and sugar which you mix yourself...or is it better to go with old tradition ? And Malai...is it .best to simply reduce it on the top of a double boiler (one pan for cream placed on top of a pan of gently boiling water) ? Or there is another way ... a substition you use? thank you very much for your time Ananda oh, p.s. could you please list for me the most usual ways to use Khoa ...and Malai ? Thank you again another p.s. On the subject of milk recipes, do you have a favorite recipe for Khir which you would care to share ...thank you ...I… [cont.]
Asked by Ananda ***** - Fri Nov 23 11:58:51 2007 - - 4 Answers - 0 Comments
A. Best way of khoa making is the old traditional way.Here milk is put on burner/hotplate in a wide mouth pan.Once it reaches boiling point reduce heat to simmer position and allow the milk to boil.Keep it stirring.In due course of time water willevaporate and you will be left with a thick somewhat yellowish semisolid substance.This is your KHOA.If you continue the process for some more time it will turn brownish in colour.Both have different uses. For malai use a wide mouth pan with tapered surface towards outer edge(we call it KARAHI). Allow the milk to boil and then reduce the heat.After sometime you will observe some skin on the surface which will grow thick in due course if not disturbed.After some time remove it carefully and deposit… [cont.]
Answered by ck m - Fri Nov 23 13:41:15 2007
Q. Namaste Sometimes the recipes I find are a little over-complicated. Do you have a favorite way to make Khoa ... and is there a substitute available like ricotta cheese and some milk powder and sugar which you mix yourself...or is it better to go with old tradition ? And Malai...is it .best to simply reduce it on the top of a double boiler (one pan for cream placed on top of a pan of gently boiling water) ? Or there is another way ... a substition you use? thank you very much for your time Ananda oh, p.s. could you please list for me the most usual ways to use Khoa ...and Malai ? Thank you again another p.s. On the subject of milk recipes, do you have a favorite recipe for Khir which you would care to share ...thank you ...I… [cont.]
Asked by Ananda ***** - Fri Nov 23 11:58:51 2007 - - 4 Answers - 0 Comments
A. Best way of khoa making is the old traditional way.Here milk is put on burner/hotplate in a wide mouth pan.Once it reaches boiling point reduce heat to simmer position and allow the milk to boil.Keep it stirring.In due course of time water willevaporate and you will be left with a thick somewhat yellowish semisolid substance.This is your KHOA.If you continue the process for some more time it will turn brownish in colour.Both have different uses. For malai use a wide mouth pan with tapered surface towards outer edge(we call it KARAHI). Allow the milk to boil and then reduce the heat.After sometime you will observe some skin on the surface which will grow thick in due course if not disturbed.After some time remove it carefully and deposit… [cont.]
Answered by ck m - Fri Nov 23 13:41:15 2007
From Yahoo Answer Search: 'substitute ricotta for cream cheese'
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Fri, 13 Nov 2009 18:05:39 GM
2 tablespoons Splenda sugar . substitute. * 1 (8 ounce) box hodgson mill whole wheat lasagna noodles (or other brand) * 1 (10 ounce) box frozen chopped spinach * 30 ounces about 4 cups polly-o fat-free . ricotta cheese. ... no respected person puts cottage . cheese. in their lasagna. You use . ricotta. instead of cottage . cheese. . daniel 11:06, 13.11.2009. use . cream cheese. . it wont taste the exactly the same. but if you mix it with parmesean . cheese. and the mozzarella it will be good ...
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