I'm an old italian who literally grew up in the kitchen of my family's restaurant and I love your videos. Thank you for all you do showing how the unpretentious italian culture can make deliciousness using common ingredients. God bless you, your family and all the humble guest chefs that share their recipes, techniques and their love for our culture.
I wouldn't really say that ingredients in italian cuisine are "common" ^^ Italian recipes can be very simple with few ingredients because the ingredients themselves are just THAT good.
Thank you from the bottom of my heart! 🇮🇹❤️ Your words mean so much to me. Blessings to you and your family as well. Cooking with love and tradition is what it's all about! 🙏👨🍳🍝
I tried it last saturday and it was more than delicious. The look was a bit less clean but I am not a pro. I had some issues with the dough being very fragile despite the fact that it remained one hour in the fridge. The top part didn't fit correctly and I had to add small pieces of dough to complete it. Icing sugar fixed it all at the end. Also the amount of dough was too much and I used it to make little biscuits. Anyway, a great great great pastry that I can't wait to make again! Thank you.
Have made cacia e Pepe & buccatini alla' amatriciana this week and have all ingredients for this cheesecake tomorrow. As a first timer who never cooked pasta properly before love this content. Love Italian food. Even made the ricotta it's gorgeous 🥰
I was in Italy at the exact time this video was posted. In Positano, a restaurant had a pear cheesecake. It was so light and fluffy compared to American cheesecakes. I could never figure out what made their version much different and better then I found out it was the ricotta. Thank you for this video. I've been so eager to have more of that cheesecake
Beautiful how the Chef explain Every step it is very clear , his voice is soft and with good pacing. Of course the result exquisite ! I would love to know the names of both Chefs and where they are established. I will keep looking for more recipes! Congratulations ! From a Mexican 🇲🇽 living in New Zealand 🇳🇿
I visited Sicily years ago and thoroughly enjoyed their ricotta cheese cake , but I have been unable to find it anywhere back home in the U.S. Thank you for this.
I agree! Sicilian desserts are the best in the world. They are made with fresh, high-quality ingredients, and they have a unique and inimitable flavor.
That's wonderful to hear! 🍰😄 Enjoy making and indulging in this delicious Italian ricotta cheesecake. It's a delightful treat for cheesecake lovers! 🇮🇹👨🍳🍰😋
I'm so glad you enjoyed the ricotta cheesecake recipe. The texture is indeed heavenly, thanks to the combination of smooth ricotta cheese, creamy whipped cream, and crunchy cookie crust.
Vincenzo, that smile on your face 😊 You are too sweet for words And...bravo to the chef🎉 He is a very good teacher, explaining exactly with all the detail, how to make a ricotta cake.
Ricotta cake!! One of my all-time favorites!! Thanks for the great recipe :) My only critique would be that pastry seems a bit light and maybe undercooked? The cake's I've had in Italy generally were a bit darker and drier crust. I'm pretty curious about sifting the ricotta as well. I tend to look for a ricotta cake (or any cheese cake) with good texture, even slight 'crumb' to the filling; I don't like a perfectly smooth texture as I feel it loses a whole dimension (and kind of reminds me of cafeteria cheese cake 😆). Between this and the latest carbonara video, you're getting me itching to head back to Italy! Now I'm craving a porchetta sandwich 🤣
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the sicilian ricotta cheesecake looks very yummy and delicious I am so going to make it
Thank you so much for your kind words! 😊 Anthony is indeed a fantastic teacher, and I'm grateful for your support. Enjoy trying out the recipe! 🇮🇹👨🍳📺👏
Absolutely! 🥚🧈 The richness of Italian butter and the vibrant color of egg yolks contribute to the incredible flavor and texture of the dough. It's all about those delicious details! 🇮🇹👨🍳🍞😋
Wow! A truly amazing cake. I love a ricotta dessert. Thank you for sharing a true recipe. This looks amazing and actually doable for a non professional. Grazie! 🥰
You're very welcome! 😊 I'm delighted to share authentic and delicious recipes that anyone can make. Enjoy making and savoring this wonderful ricotta cake! 🇮🇹👨🍳🍰🥰
Omg the Smeg appliances in the background 🤩🤩 my DREAM! Also im so glad you uploaded this Vincenzo. My grandma's family is from Sicily and I try to make pastries for her every Thanksgiving so ill give this a try!!! ❤️
Aren't those Smeg appliances amazing? 😍 I'm thrilled you're excited to try the recipe and that it brings a bit of Sicilian tradition to your Thanksgiving. Your grandma will surely appreciate it! 🇮🇹👨🍳🍰❤️ Enjoy baking!
That sounds like a fantastic idea! 🍫😄 Adding dark chocolate chips to the ricotta cake would definitely give it a delightful twist. Enjoy experimenting with this delicious dessert! 🇮🇹👨🍳🍰👍
I know you asked me not to, but I am going to make this with ricotta from the supermarket, because it's that or nothing. Most people around here barely know what ricotta is, never mind having a place that makes it fresh (and well).
I know that getting fresh ricotta (cheese in general) can be hard! So using an industrial product often is the only way… no problem! I’m sure you can get a great result too 👍🏻
Try to make ricotta-like cheese at home. Even the simple version (that not real ricotta but still really close) with lemon, salt and milk will taste amazing compared to supermarket ricotta.
@MisterNightfish-if you have an Italian butcher or deli nearby, stop in and ask if they have it. If not, ask if they can order a container for you. An Italian bakery is also another good place to visit and inquire as to whether or not they have any or can order some.
My ricotta industrial plant is ten minutes from my home. I never thought to ask for fresh since it's in my Italian market shipped every few days. 50 years of using it hasn't steered me wrong but now I wonder if I can get fresh?
@@vincenzosplate And... I failed 😂. My ricotta was amazing so that was not the problem (yes I was finally able to make mozzarella and ricotta)... but I made the pastry too thin and after baking it collapsed on itself (the ricotta inside which released a little liquid by pressing on the thin walls of the cake broke them). Still I learned a lot. 1. I think it would be easier to par baking the ricotta filling... so that it will release a little bit of water and I will be able to drain it so that it will be easier to use inside the cake (I do that for apple pie par baking them works). 2. I will of course need to use more pastry on the side. 2a. I will not open the lid until the cake is cold... no matter how much I want to do it... (this is the second time I destroy a cake opening it too soon😅). 3. I think for 1 kg of ricotta filling 250g of sugar are too much for me... I will use 100g at most next time. This time I will just eat my "ricotta-pastry mix" (it's still good 🤣).
@@LiefLayer Srsly *thank you* for this update! The "science" part of baking, no? 🙃 Thx for helping us all learn. I've made ricotta twice: 1 b/c I was out (but had milk), and the other as a failed paneer attempt. Any other insights into "best practices" (or which brands are quality/safe if I can find them?) Did your recipe specify raw milk? That's hard to find where I live. Also I'll def mind the sugar based on your feedback, we don't like over-sweetness either if it can be helped. Thx again, and always thx Vincenzo!
@@OverAnalyst For ricotta you don't really need raw milk. That's just for mozzarella (if you don't want to make the "30 minutes" one that I don't think it's really good... I think maybe adding cream and yogurt can be a solution for making mozzarella with regular milk, but I'm not sure I still need to try). Ricotta just need: - Whey (after you make any cheese) but if you really want you can just use milk. - Additional milk (because if you don't make a lot of cheese from raw milk, your whey will not contain a lot of ricotta). If you add any milk before mixing with whey remember to heat this milk to room temperature. - Lemon juice or (even better because you only need a little bit) vinegar if your whey is not sour already (for example if you are making ricotta from just milk or if you are making ricotta with less than 3 liter of whey+1 of milk). - Salt (6g/l) The main thing with making ricotta is that cheese makers just use whey because they got a lot... it's already sour (because they don't mix it with milk and because raw milk got natural bacteria that will activate a lot during cheese making), and they got it from making cheese so by using it they can avoid wasting it. At home you will probably use something like 4-5 liters of milk to make cheese, so you will only get like 2-3 liters of whey... That's not going to give you a lot of ricotta at all. So you will mix like 1 liter of milk. And that also why you will want to add like a tablespoon of vinegar. Once you have done it just reach 90 degree Celsius (really slow) and you should see ricotta floating (do not reach 92 degree or your ricotta will start to cook and it will be less soft), as soon as it float try to remove it until you removed it all. if your milk it is not only from the supermarket but also homogenized (it usually is at least here, but for some milk they are really aggressive with it) ricotta will have an hard time... so if you don't see any ricotta at 90 degree Celsius, add more vinegar and reheat to 90 degree... you can do it multiple times until your ricotta start to float. Remember to only add a little bit of vinegar each time, you don't want your ricotta to taste like vinegar and the more sour your thing is the less soft the ricotta will turn out. In the end if your ricotta is not soft just do the same thing you see in this recipe, usually it will still taste good. Also I think the best way to start with cheese (even before ricotta) is making some squacquerone. You can use supermarket milk with this one, just add a little bit of good live yogurt, salt, heat to 37 degree Celsius and add the rennet. 1 hour and your break in big pieces your curd. 10 minutes and you will put it in empty ricotta container. drain it for 2 hours at room temperature and you can put it in the fridge for 5 days to mature in any cointainer). The sour environment should make a really soft creamy a little bit sour cheese great for piadine. From the leftover whey at day 1 you can make ricotta.
Indeed, the way ricotta blends with pastry is a beautiful culinary dance! ❤️ Enjoy creating and savoring this delightful connection of flavors! 🇮🇹👨🍳🥮😋
I'm glad you like my ricotta cheesecake recipe! I'm sure it will turn out delicious. And yes, Anthony is a very handsome guy. I'm lucky to be able to work with him.
The best Italian Patisserie in Montréal, Québec is on Dante street and is called: Alati Caserta. They make the most extraordinary Cannolis al citro, pistachio or nocciola. With a fresh cappuccino or espresso. It's pretty much unbeatable.
If you can't find 00 flour, using all-purpose flour is a good substitute. It strikes a balance between the characteristics of both strong flour and cake flour, making it suitable for many Italian recipes. Enjoy cooking! 🇮🇹👨🍳🍝
Cant wait to make this soon for me can i use other brand of ricotta as i don't have that brand in Singapore i never had sicilian ricotta cheesecake before perfect for my after office snacks
Of course you can use another brand of ricotta, mine was just a suggestion for those who can get that brand.. since that’s a super valid one! Can’t wait for you to make this Ricotta cheesecake yum
@vincenzosplate yes I will make it, over the winter. I'm still doing all my baking with what is left of my apple crop after making applesauce, pie filling, and drying some.
Respect ! I don’t know how to bake, but I want to do it just for this recipe! Je ne sais pas faire de la patisserie, mais j'ai envie de m'y mettre juste pour cette recette ! CHRIS 78 Vélizy Yvelines FRANCE
Hurraaaaaa! Anthony is back! I do hope that you have NOT eaten my piece of the cake. Thank you very much, Anthony and Vincenzo, for sharing your video with us.
Hurray indeed! 🎉 Anthony is back with another delicious recipe. I promise your piece of the cake is safe! 😉 Thank you for watching and enjoying our video! 🇮🇹👨🍳🍰
Have you ever had Ricotta Pie from Boston’s North End? I’ve been trying to replicate the recipe from pastry shops like Maria’s & Modern Pastry for years with no success.
Vincenzo, Vito Iacopelli just released this video "How To Make Best Neapolitan Pizza - 100% Poolish Recipe In Electric Oven" 1 hour ago. This is the video you and Johnny should review next!
I am going to start making it today. No fresh ricotta in my area so I am going to make ricotta cheese homemade. let's begin the process. I find the 21 Cm bake pan.
At 3:23 it appears the butter “log” has been cut in half, yet at 3:33 it appears there is only 1/4 of the remaining on the dish. No matter, I assume we should use the weight mentioned.
Haha, I wish I could send you a slice! 😄 But I'm sure you can create this incredible ricotta cake right there in Australia. Enjoy making and savoring it! 🇮🇹👨🍳🍰❤️😋
Ooh! I can see this with Italian candied fruit mixed through the ricotta and maybe crushed Amaretti on top? Or would that be disrespectful to the dish?
Adding Italian candied fruit and crushed Amaretti would be a delightful twist and can complement the flavors of the ricotta cake beautifully. It's all about personal preferences and experimenting with flavors, so feel free to give it a try! 🇮🇹👨🍳🍰😋
Sorry for being „that guy“, but it‘s not a quick recipe done in under an hour (as stated at the beginning) when the dough alone needs to go in the fridge for an hour. 😉 That being said this looks delicious. I am making this for sure. Thanks for sharing.
I'm glad you think so! Ricotta cheesecake is a delicious and unique alternative to American cheesecake. It has a lighter and fluffier texture, and a more subtle flavor. It's also a healthier option, as it contains less fat and calories than cream cheese cheesecake.
I'll try this soon. Mine comes out too dry, so I really appreciate this recipe. Unfortunately, all that is available here is poor quality ricotta. Maybe it's not my recipe, after all. Maybe it's my ingredients! Always nice when I can avoid responsibility!😮
Quality ingredients can make a significant difference in the outcome of a recipe. If you can find better quality ricotta, it should help improve the texture and flavor of your cheesecake. Don't be too hard on yourself; sometimes it's all about the ingredients! 😊🇮🇹👨🍳🍰
Thank you for constantly dedicating and committing yourself to Italian cuisine. We appreciate you a lot as well.
definitely
Thank you for your heartfelt support! ❤️ It means the world to me. 🇮🇹👨🍳 I'm passionate about sharing Italian cuisine with you all! 😊🍝
I'm an old italian who literally grew up in the kitchen of my family's restaurant and I love your videos. Thank you for all you do showing how the unpretentious italian culture can make deliciousness using common ingredients. God bless you, your family and all the humble guest chefs that share their recipes, techniques and their love for our culture.
I wouldn't really say that ingredients in italian cuisine are "common" ^^
Italian recipes can be very simple with few ingredients because the ingredients themselves are just THAT good.
Thank you from the bottom of my heart! 🇮🇹❤️ Your words mean so much to me. Blessings to you and your family as well. Cooking with love and tradition is what it's all about! 🙏👨🍳🍝
@@misantrope6267they are common in Italy
I am an accredited pastry chef and am so very excited about the Italian pastry that you are presenting...executive chef Shiloh stodolka
That's fantastic, Chef Shiloh! 🍰👨🍳 Italian pastries are truly special. Let's connect and share our love for pastry! 😄🇮🇹
I am not into deserts and pastries but my two favourites are Italian deserts: tiramisu and pastiera napolitana
@@Azeertyck
I tried it last saturday and it was more than delicious.
The look was a bit less clean but I am not a pro. I had some issues with the dough being very fragile despite the fact that it remained one hour in the fridge. The top part didn't fit correctly and I had to add small pieces of dough to complete it. Icing sugar fixed it all at the end.
Also the amount of dough was too much and I used it to make little biscuits.
Anyway, a great great great pastry that I can't wait to make again!
Thank you.
OMG I have been waiting for this recipe for years! THANK YOU THANK YOU THANK YOU!
Have made cacia e Pepe & buccatini alla' amatriciana this week and have all ingredients for this cheesecake tomorrow. As a first timer who never cooked pasta properly before love this content. Love Italian food. Even made the ricotta it's gorgeous 🥰
Great job my friend!!
I am glad that you enjoy my recipes ❤️
I was in Italy at the exact time this video was posted. In Positano, a restaurant had a pear cheesecake. It was so light and fluffy compared to American cheesecakes. I could never figure out what made their version much different and better then I found out it was the ricotta. Thank you for this video. I've been so eager to have more of that cheesecake
I have never heard of this. But man this looks delicious and beautiful.
Can’t wait for another delicious recipe thank you my dear friend 😊🤗👍
You're welcome, dear friend! 😊👍 Stay tuned for more mouthwatering recipes! 🍝🇮🇹👨🍳
Yayyy! Using the zester properly! This is a recipe I am definitely going to remake!
Hooray for proper zesting! 😄 I'm glad you enjoyed the recipe, and I'm sure your remake will be just as delicious. Buon appetito! 🇮🇹👨🍳🍰👍😋
Anthony bakes well and speaks well. It was a pleasure watching this video. Thanks!
I'm delighted you enjoyed Anthony's baking and presentation! 😊 Thanks for tuning in and your support! 🇮🇹👨🍳👍
Beautiful how the Chef explain
Every step it is very clear , his voice is soft and with good pacing.
Of course the result exquisite !
I would love to know the names of both Chefs and where they are established. I will keep looking for more recipes!
Congratulations !
From a Mexican 🇲🇽 living in
New Zealand 🇳🇿
Im a fan of fantastic in other words of your pure and perfect films and you. This is how you convay cooking, cooking knowledge and Cooking culture
I visited Sicily years ago and thoroughly enjoyed their ricotta cheese cake , but I have been unable to find it anywhere back home in the U.S. Thank you for this.
You're welcome! 🇮🇹❤️ I'm thrilled to bring a taste of Sicily to your kitchen. Enjoy making and savoring the ricotta cheesecake! 😋🍰👨🍳
Sicilian deserts are the best 😋😋
I agree! Sicilian desserts are the best in the world. They are made with fresh, high-quality ingredients, and they have a unique and inimitable flavor.
I'm definitely making this! Cheese cake is my favorite!
That's wonderful to hear! 🍰😄 Enjoy making and indulging in this delicious Italian ricotta cheesecake. It's a delightful treat for cheesecake lovers! 🇮🇹👨🍳🍰😋
Omg this texture is heavenly 😍
I'm so glad you enjoyed the ricotta cheesecake recipe. The texture is indeed heavenly, thanks to the combination of smooth ricotta cheese, creamy whipped cream, and crunchy cookie crust.
I've been looking for a recipe like this thank you
Vincenzo, that smile on your face 😊
You are too sweet for words
And...bravo to the chef🎉
He is a very good teacher, explaining exactly with all the detail, how to make a ricotta cake.
And that spoon circling after each bite, it's atypical
Oh, you’re so kind Ingrid ❤️ we appreciate your love!
You should try making this amazing ricotta cake 😍
Vincenzo, thank you, t bis dessert is one I will do my best to make for my family. I will need to hunt around for quality ricotta. 🔝🙏💯💕
Ricotta cake!! One of my all-time favorites!! Thanks for the great recipe :) My only critique would be that pastry seems a bit light and maybe undercooked? The cake's I've had in Italy generally were a bit darker and drier crust. I'm pretty curious about sifting the ricotta as well. I tend to look for a ricotta cake (or any cheese cake) with good texture, even slight 'crumb' to the filling; I don't like a perfectly smooth texture as I feel it loses a whole dimension (and kind of reminds me of cafeteria cheese cake 😆). Between this and the latest carbonara video, you're getting me itching to head back to Italy! Now I'm craving a porchetta sandwich 🤣
This looks absolutely delicious! I'm going to give it a try this weekend. Thank you Vincenzo and Anthony!
Amazing 🤩 I can’t wait for you to try this recipe!
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the sicilian ricotta cheesecake looks very yummy and delicious I am so going to make it
Yay! Thank you so much for your comment, this Ricotta Cheesecake was out of this World 🤩🤤 Definitely a must try recipe!
Great video. What a brilliant teacher Anthony is! Thank you both.
Thank you so much for your kind words! 😊 Anthony is indeed a fantastic teacher, and I'm grateful for your support. Enjoy trying out the recipe! 🇮🇹👨🍳📺👏
This cake looks amazing, thank you for sharing the recipe Chef. Absolutely beautiful.
You're very welcome! 😊 I'm delighted you like it. Enjoy making and savoring this delicious Italian ricotta cake! 🇮🇹🍰👨🍳
So simple and so gorgeous!
Absolutely! 😄 Italian cuisine's beauty often lies in its simplicity. Enjoy creating and savoring this delicious dish! 🇮🇹👨🍳🍝😍
Look'S like Heaven
It tastes like heaven too! 😄 Enjoy making and savoring this heavenly Italian ricotta cake! 🇮🇹👨🍳🍰🌟
That looks amazing Vincenzo! Thanks for sharing.
You're very welcome! 😊 Delighted to share delicious Italian recipes with you! Enjoy cooking and savoring! 🇮🇹👨🍳🍝
I would eat the filling with a spoon, so Italian butter is fantastic and the color of the yokes tell you its going to add so much to the dough
Absolutely! 🥚🧈 The richness of Italian butter and the vibrant color of egg yolks contribute to the incredible flavor and texture of the dough. It's all about those delicious details! 🇮🇹👨🍳🍞😋
that is a lovely cake! Molto bene!
thank you for sharing
A piece of this beautiful ricotta cake served with a nice cappuccino.... a treat !
Absolutely! 🍰☕️ A slice of this ricotta cake with a cappuccino is a delightful treat indeed. Enjoy the pairing! 🇮🇹👨🍳😋👌
This is too much, I can already taste it 😋 Kind regards...
This is extremely delicious my friend, you should try making this Ricotta Cheesecake
Amazing work thank you Vincenzo ❤️
You're welcome! 😊 Glad you liked it! More delicious recipes coming your way! 🇮🇹👨🍳❤️
Wow! A truly amazing cake. I love a ricotta dessert. Thank you for sharing a true recipe. This looks amazing and actually doable for a non professional. Grazie! 🥰
You're very welcome! 😊 I'm delighted to share authentic and delicious recipes that anyone can make. Enjoy making and savoring this wonderful ricotta cake! 🇮🇹👨🍳🍰🥰
Bravo! Beautiful segment.........
Grazie mille! 😄 Your kind words mean a lot. Stay tuned for more fantastic recipes! 🇮🇹👨🍳👏
Omg the Smeg appliances in the background 🤩🤩 my DREAM! Also im so glad you uploaded this Vincenzo. My grandma's family is from Sicily and I try to make pastries for her every Thanksgiving so ill give this a try!!! ❤️
Aren't those Smeg appliances amazing? 😍 I'm thrilled you're excited to try the recipe and that it brings a bit of Sicilian tradition to your Thanksgiving. Your grandma will surely appreciate it! 🇮🇹👨🍳🍰❤️ Enjoy baking!
Oh my god, this looks so fricking good! Gonna rebake this ASAP
YAY it is! You MUST try this recipe pleaseee! We are 100% sure you’re gonna love it 🤤🤤
Very impressive! I think dark chocolate chips in that ricotta would be phenomenal!
That sounds like a fantastic idea! 🍫😄 Adding dark chocolate chips to the ricotta cake would definitely give it a delightful twist. Enjoy experimenting with this delicious dessert! 🇮🇹👨🍳🍰👍
Bellissama! I will try this to, thank you
this looks gorgeous, thanks for keeping always the amazing content Vincenzo!!!!
You're very welcome! 😊 I'm thrilled you enjoy the content. More delicious recipes coming your way! 🇮🇹👨🍳📺👍
I know you asked me not to, but I am going to make this with ricotta from the supermarket, because it's that or nothing. Most people around here barely know what ricotta is, never mind having a place that makes it fresh (and well).
I know that getting fresh ricotta (cheese in general) can be hard! So using an industrial product often is the only way… no problem! I’m sure you can get a great result too 👍🏻
Try to make ricotta-like cheese at home. Even the simple version (that not real ricotta but still really close) with lemon, salt and milk will taste amazing compared to supermarket ricotta.
@MisterNightfish-if you have an Italian butcher or deli nearby, stop in and ask if they have it. If not, ask if they can order a container for you. An Italian bakery is also another good place to visit and inquire as to whether or not they have any or can order some.
You can find fresh ricotta in most large cities. They can ship it to you overnight.
My ricotta industrial plant is ten minutes from my home. I never thought to ask for fresh since it's in my Italian market shipped every few days.
50 years of using it hasn't steered me wrong but now I wonder if I can get fresh?
I really love this recipe. So easy and good timing too. Last week I found a place where I can buy raw milk to make mozzarella and ricotta.
Wow this sounds amazing 🤩 I definitely can’t wait for you to try making this ricotta cake!
@@vincenzosplate And... I failed 😂.
My ricotta was amazing so that was not the problem (yes I was finally able to make mozzarella and ricotta)... but I made the pastry too thin and after baking it collapsed on itself (the ricotta inside which released a little liquid by pressing on the thin walls of the cake broke them).
Still I learned a lot.
1. I think it would be easier to par baking the ricotta filling... so that it will release a little bit of water and I will be able to drain it so that it will be easier to use inside the cake (I do that for apple pie par baking them works).
2. I will of course need to use more pastry on the side.
2a. I will not open the lid until the cake is cold... no matter how much I want to do it... (this is the second time I destroy a cake opening it too soon😅).
3. I think for 1 kg of ricotta filling 250g of sugar are too much for me... I will use 100g at most next time.
This time I will just eat my "ricotta-pastry mix" (it's still good 🤣).
@@LiefLayer Srsly *thank you* for this update! The "science" part of baking, no? 🙃 Thx for helping us all learn.
I've made ricotta twice: 1 b/c I was out (but had milk), and the other as a failed paneer attempt. Any other insights into "best practices" (or which brands are quality/safe if I can find them?) Did your recipe specify raw milk? That's hard to find where I live. Also I'll def mind the sugar based on your feedback, we don't like over-sweetness either if it can be helped. Thx again, and always thx Vincenzo!
@@OverAnalyst For ricotta you don't really need raw milk. That's just for mozzarella (if you don't want to make the "30 minutes" one that I don't think it's really good... I think maybe adding cream and yogurt can be a solution for making mozzarella with regular milk, but I'm not sure I still need to try). Ricotta just need:
- Whey (after you make any cheese) but if you really want you can just use milk.
- Additional milk (because if you don't make a lot of cheese from raw milk, your whey will not contain a lot of ricotta). If you add any milk before mixing with whey remember to heat this milk to room temperature.
- Lemon juice or (even better because you only need a little bit) vinegar if your whey is not sour already (for example if you are making ricotta from just milk or if you are making ricotta with less than 3 liter of whey+1 of milk).
- Salt (6g/l)
The main thing with making ricotta is that cheese makers just use whey because they got a lot... it's already sour (because they don't mix it with milk and because raw milk got natural bacteria that will activate a lot during cheese making), and they got it from making cheese so by using it they can avoid wasting it. At home you will probably use something like 4-5 liters of milk to make cheese, so you will only get like 2-3 liters of whey... That's not going to give you a lot of ricotta at all.
So you will mix like 1 liter of milk. And that also why you will want to add like a tablespoon of vinegar.
Once you have done it just reach 90 degree Celsius (really slow) and you should see ricotta floating (do not reach 92 degree or your ricotta will start to cook and it will be less soft), as soon as it float try to remove it until you removed it all.
if your milk it is not only from the supermarket but also homogenized (it usually is at least here, but for some milk they are really aggressive with it) ricotta will have an hard time... so if you don't see any ricotta at 90 degree Celsius, add more vinegar and reheat to 90 degree... you can do it multiple times until your ricotta start to float. Remember to only add a little bit of vinegar each time, you don't want your ricotta to taste like vinegar and the more sour your thing is the less soft the ricotta will turn out.
In the end if your ricotta is not soft just do the same thing you see in this recipe, usually it will still taste good.
Also I think the best way to start with cheese (even before ricotta) is making some squacquerone. You can use supermarket milk with this one, just add a little bit of good live yogurt, salt, heat to 37 degree Celsius and add the rennet. 1 hour and your break in big pieces your curd. 10 minutes and you will put it in empty ricotta container. drain it for 2 hours at room temperature and you can put it in the fridge for 5 days to mature in any cointainer). The sour environment should make a really soft creamy a little bit sour cheese great for piadine.
From the leftover whey at day 1 you can make ricotta.
@@LiefLayer TYSM for all these tips! I look forward to experimenting with what I can find here. Srsly thanks.
Looks delicious! Thanks Vincenzo!
You're very welcome! 😊 Enjoy making and savoring this delicious Italian dish! 🇮🇹👨🍳🍝
Wow... Looks delicious.
And it also tastes so good!!1 Have you tried to make it?
It's nice to see, how ricotta is making love with pastry.
Indeed, the way ricotta blends with pastry is a beautiful culinary dance! ❤️ Enjoy creating and savoring this delightful connection of flavors! 🇮🇹👨🍳🥮😋
I love this receipt thanks Vicenzo
You are welcome my friend! Have you tried to make it?
Looks amazing! 👍🏾👌🏾
Wow, thank you a lot 🙏🏻 we are glad you think so!
Have you ever made a Ricotta Cheesecake or are you planning to make one? 😋
Spectacular! 😍
Thank you! 😄 I'm thrilled you enjoyed it. Spectacular flavors await you in this Italian ricotta cheesecake! 🇮🇹🍰👨🍳😍
looks really delicious,i will bake this 100% thanks for the recipe..BTW Anthony is such a handsome guy🙃
I'm glad you like my ricotta cheesecake recipe! I'm sure it will turn out delicious. And yes, Anthony is a very handsome guy. I'm lucky to be able to work with him.
Perfection!
Thank you! 😄 I'm delighted to hear you found it perfect. Enjoy making and savoring this delicious Italian dish! 🇮🇹👨🍳🍝😊
Looks delicious & amazing
Oh yess this one tastes amazing 😍 a must try for sure!
Oye vincenzo se ve delicioso lo haré la próxima semana .Como siempre te luces con la gastronomía italiana ❤❤
¡Muchas gracias! 😄 Estoy emocionado de que lo vayas a probar. ¡Disfruta de esta deliciosa receta italiana! 🇮🇹👨🍳🍰❤️
Siempre, encantado con la gastronomía Italiana.
That's looks delicious and so satisfying. I wanna do that 😍
It's absolutely satisfying! 😄 Go ahead and give it a try - you won't be disappointed! Enjoy cooking and indulging! 🇮🇹👨🍳🍝😍
Another great video! For the ricotta, should I drain the ricotta overnight like when making cannoli filling if it's a wetter ricotta?
Thank you! 😊 If your ricotta is on the wetter side, draining it overnight can help achieve a creamier texture for the cake. Enjoy baking! 🇮🇹👨🍳🍰
WONDERFUL!
Wonderful indeed! 😄 I'm glad you enjoyed it. More wonderful recipes to come! 🇮🇹👨🍳👏😊
I'm drooling!
Haha, that's the best reaction! 😄 Get ready to satisfy those cravings with this delicious recipe! 🇮🇹🤤🍰
Looks amazing 🤩
Thank you! 😄 It truly is amazing. Enjoy making and savoring this delicious Italian ricotta cake! 🇮🇹👨🍳🍰🤩
Wow, looks amazing! I have to make this one, just need to find some good quality ricotta, haven’t seen any high quality stuff recently.
Finding good quality ricotta is key! 🧀 Keep searching, and when you find it, this recipe will be even more delicious. Buon appetito! 🇮🇹👨🍳🍝😋
Bravo!
❤️ 😊
The best Italian Patisserie in Montréal, Québec is on Dante street and is called: Alati Caserta. They make the most extraordinary Cannolis al citro, pistachio or nocciola. With a fresh cappuccino or espresso. It's pretty much unbeatable.
Bravo well done
Grazie mille! 😄 Your support means a lot. More delicious recipes coming your way! 🇮🇹👨🍳👏
That is a good looking cake.
Thank you! 😄 I'm thrilled you like it. Enjoy making and savoring this delicious Italian ricotta cake! 🇮🇹🍰👨🍳
If I can't get 00 flour, what would you recommend? Should I use strong flour or cake flour?
If you can't find 00 flour, using all-purpose flour is a good substitute. It strikes a balance between the characteristics of both strong flour and cake flour, making it suitable for many Italian recipes. Enjoy cooking! 🇮🇹👨🍳🍝
Cant wait to make this soon for me can i use other brand of ricotta as i don't have that brand in Singapore i never had sicilian ricotta cheesecake before perfect for my after office snacks
Of course you can use another brand of ricotta, mine was just a suggestion for those who can get that brand.. since that’s a super valid one!
Can’t wait for you to make this Ricotta cheesecake yum
Looks amazing !.......How long did the cake rest before cutting it Vincenzo ?
It's best if you wait a few hours till the cake cools down 😊🍰
Thankyou !
Just wow 😍
Yes, please!
Absolutely! 🍰😄 Enjoy making and indulging in this delicious Italian ricotta cake! 🇮🇹👨🍳😋
Miam ! I want to make that !
From a french italo-french in Marseille (⚜️France)
And you should!
Sending my big hugs to you my friend!
Ok this is great
I'm thrilled to hear that you're enjoying it! 😄
Looks even better than my aunt's ricotta cake. And that's saying a lot.
Shhhh don't talk bad about auntie but your right
Oh wow 🙏🏻 thank you so much! I’m happy to hear that!
Are you going to make this Ricotta cake?
@vincenzosplate yes I will make it, over the winter. I'm still doing all my baking with what is left of my apple crop after making applesauce, pie filling, and drying some.
This looks so fluffy and freaking delicious! Will definitely make this recipe :DDD
Oh yes, this Ricotta Cheesecake is super fluffy and smooth… definitely a must try recipe! 😍 please give it a go and let us know. YUM
Respect !
I don’t know how to bake, but I want to do it just for this recipe!
Je ne sais pas faire de la patisserie, mais j'ai envie de m'y mettre juste pour cette recette !
CHRIS 78 Vélizy Yvelines FRANCE
Thank you! 🙏 Baking can be a wonderful adventure, and this recipe is a great place to start. Bonne chance! 🇮🇹🥖🇫🇷
Hurraaaaaa! Anthony is back!
I do hope that you have NOT eaten my piece of the cake.
Thank you very much, Anthony and Vincenzo, for sharing your video with us.
Hurray indeed! 🎉 Anthony is back with another delicious recipe. I promise your piece of the cake is safe! 😉 Thank you for watching and enjoying our video! 🇮🇹👨🍳🍰
Curious, I wonder how many cheeses work with this recipe. It's going to be fun finding out.
Absolutely! Exploring different cheeses could lead to exciting variations. Have fun experimenting, and let your taste buds be your guide! 🧀🍰🇮🇹
i need one of these in my life, expeditiously
I understand the feeling! 😄 Make it a delicious priority and enjoy every bite! 🇮🇹👨🍳🍰🏃♂️😋
Have you ever had Ricotta Pie from Boston’s North End? I’ve been trying to replicate the recipe from pastry shops like Maria’s & Modern Pastry for years with no success.
Can you buy the Vannella Ricotta in the USA? It looks very Tasty...only thing missing is espresso!
Im really sorry to ask,
So how much butter you use in this recipe 120gram or 150gram?thank you for your reply
150 grams my friend! 😊
Seems like there was quite a bit of pasty dough left? Could we make less dough?
Please my friend Vincenzo give me a recipe for chitarrina alla teramana. I Wanna make it for my family ☺️
Nice idea! Maybe I will make a video about it!
the Sicilian Cheesecake: Ricotta Variation
Ah, Sicilian Cheesecake with ricotta! 🍰🇮🇹 A classic! Stay tuned, I'll be sharing that recipe soon! 😋👨🍳
Vincenzo, Vito Iacopelli just released this video "How To Make Best Neapolitan Pizza - 100% Poolish Recipe In Electric Oven" 1 hour ago. This is the video you and Johnny should review next!
We will check it eheh
Yummy.
Hi Can you please clarify? In the video you mention 150g unsalted butter, but the caption and the recipe state 120g - which one is correct? Thank you
You should use 150 grams of butter 😊
Is this served hot, or at room temperature?
Super buona 😋
Grazie mille! 😄 Buon appetito! 🇮🇹👨🍳🍝😋
Nice👍👍
Thank you! 😊 Glad you enjoyed it! 🍝🇮🇹
I am going to start making it today. No fresh ricotta in my area so I am going to make ricotta cheese homemade. let's begin the process. I find the 21 Cm bake pan.
At 3:23 it appears the butter “log” has been cut in half, yet at 3:33 it appears there is only 1/4 of the remaining on the dish. No matter, I assume we should use the weight mentioned.
You've got a keen eye! 😄 Yes, you should follow the weight mentioned in the recipe for accurate results. Enjoy making this delicious dish! 🇮🇹👨🍳🍝
Super buono
Yes, it's delicious ! 😋
yummy friend is great to see your channel doing well as deserv
Thank you, my friend! 😄 Your support means the world to me! More tasty recipes on the way! 🇮🇹👨🍳🙌
I don't like sweets but I'm willing to make this.
My friend, trust me, you’re going to LOVE this one!
Yummy
How much to send me a slice from down under? 😂😂 That looks incredible! ❤️❤️
Haha, I wish I could send you a slice! 😄 But I'm sure you can create this incredible ricotta cake right there in Australia. Enjoy making and savoring it! 🇮🇹👨🍳🍰❤️😋
Let's go!
Absolutely! 😄 Let's go on a delicious culinary journey through Italian cuisine. Buon viaggio! 🇮🇹🍽️😊
Ooh! I can see this with Italian candied fruit mixed through the ricotta and maybe crushed Amaretti on top? Or would that be disrespectful to the dish?
Adding Italian candied fruit and crushed Amaretti would be a delightful twist and can complement the flavors of the ricotta cake beautifully. It's all about personal preferences and experimenting with flavors, so feel free to give it a try! 🇮🇹👨🍳🍰😋
@@vincenzosplate ♥️
How do you transfer the pie unto a plate once it has been baked?
I do not Like cheesecake But I would like this cheesecake 😋😋🧡🧡🧡
I'm glad to hear you'd make an exception for this delicious Italian ricotta cheesecake! 😄🍰🧡 Enjoy indulging in its wonderful flavors! 🇮🇹👨🍳😋🧡
Sorry for being „that guy“, but it‘s not a quick recipe done in under an hour (as stated at the beginning) when the dough alone needs to go in the fridge for an hour. 😉 That being said this looks delicious. I am making this for sure. Thanks for sharing.
Yes, but the time when the dough is resting doesn't count😅
You should definitely make it, and let me know how it will go 😊
This looks more delicious than American cheesecake with cream cheese.
I'm glad you think so! Ricotta cheesecake is a delicious and unique alternative to American cheesecake. It has a lighter and fluffier texture, and a more subtle flavor. It's also a healthier option, as it contains less fat and calories than cream cheese cheesecake.
@@vincenzosplateAbsolutely true Vincenzo
I'll try this soon. Mine comes out too dry, so I really appreciate this recipe. Unfortunately, all that is available here is poor quality ricotta. Maybe it's not my recipe, after all. Maybe it's my ingredients! Always nice when I can avoid responsibility!😮
Quality ingredients can make a significant difference in the outcome of a recipe. If you can find better quality ricotta, it should help improve the texture and flavor of your cheesecake. Don't be too hard on yourself; sometimes it's all about the ingredients! 😊🇮🇹👨🍳🍰