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Cheese cake made with Ricotta?

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I don't use a blender, so to make the cottage cheese cheese cake with the unflavored gelatin, I bought FF ricotta. Anyone have experience with that as an ingredient in a cheese cake or pie? I figured point-wise it's about the same. And creamier, so I don't need a blender. Anyone?

~Nancy in SJ


HW 152

CW 144

GW 138


"Outside of a dog, a book is man's best friend, inside of a dog, it's too dark to read."



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I've never used it... but I've been experimenting with various combinations of FF cream cheese, sour cream, yogurt, FF evaporated milk, and gelatin to make 'cheesecake' and pretty much all of them work well. I agree that the ricotta is much creamer and a nice consistency for it.

10/08 256/227

8/09 245.2

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