Yes. NY Italians say it like that. You are correct the way you say it but old school Italians in the NY/NJ area butcher it and pronounce it Rigutta cheese.
Hi Steve, this ricotta cake looks so delicious and I would like to make it but have a question. Did you have to strain the ricotta you used, is it regular grocery store ricotta like Polly-O, or is it the dry ricotta from the Italian deli (impastada)? I made a recipe once with Polly-O ricotta and didn’t strain it overnight in the fridge and it was watery. I hope you have the time to reply, meantime, something’s telling me you guys are Sicilian like me 🥰🥰🥰. I love your channel, don’t give up!!!! Thank you!!!
Hi NYC Life, for this recipe I use grocery store ricotta and you don't have to strain it, but make sure it is whole milk ricotta. I have used impastata for this recipe but the cheese cake will be denser and not light and fluffy. We are half Sicilian (the better half) and half Slovak which you can see in our family recipes. Our grandparents on our mothers side came from Messina. Thank you for the nice comments and feel free to ask any questions you want.
Thank you. I did not make the ricotta. My grandfathers family made mozzarella and ricotta but I never learned how. Send me a recipe for it and I will give it a try.
@@cookingwithlovefamilytradi8809 I’ll do you one better, type in you tube browser “ Chef Pasquale home made ricotta cheese” . This is my go to recipe. I don’t use the lemon, I just use an increased amount of vinegar. Also I strain mine with a fine mess strainer. Also I use a thermometer to bring milk and cream to 195 degrees F. The end product is absolutely delicious. Cheers.
The Italian version of cheesecake doesn't have cream cheese in it. It will deflate a little after cooling but you can try to allow it to cool in the oven with the door cracked opened. This allows it to cool more slowly.
Oh yes! I absolutely love ricotta cheesecake!!! Made it several times through out the years. It’s the best!!!👍😊
I totally agree! It's simple to make but soooo good!
THANK YOU FOR A WONDERFUL RECIPE! CAN NOT WAIT!!!
You are so welcome!
Looks delicious. Thanks
Thank you too!
Thank you so much for clear instructions!!
You're very welcome, hope you try the recipe.
It just came out of the oven now 😊
Do you cool it in the oven or on the bench ?
@@mysaviour777 I cool it on the bench. Make sure to use a knife to clear the edges.
Yes. NY Italians say it like that. You are correct the way you say it but old school Italians in the NY/NJ area butcher it and pronounce it Rigutta cheese.
LOL, Thanks for the info.
Hi Steve, this ricotta cake looks so delicious and I would like to make it but have a question. Did you have to strain the ricotta you used, is it regular grocery store ricotta like Polly-O, or is it the dry ricotta from the Italian deli (impastada)? I made a recipe once with Polly-O ricotta and didn’t strain it overnight in the fridge and it was watery. I hope you have the time to reply, meantime, something’s telling me you guys are Sicilian like me 🥰🥰🥰. I love your channel, don’t give up!!!! Thank you!!!
Hi NYC Life, for this recipe I use grocery store ricotta and you don't have to strain it, but make sure it is whole milk ricotta. I have used impastata for this recipe but the cheese cake will be denser and not light and fluffy. We are half Sicilian (the better half) and half Slovak which you can see in our family recipes. Our grandparents on our mothers side came from Messina. Thank you for the nice comments and feel free to ask any questions you want.
Looks really good. Did you make your own ricotta? I found out how easy it is to make and it is so much better in my opinion.
Thank you. I did not make the ricotta. My grandfathers family made mozzarella and ricotta but I never learned how. Send me a recipe for it and I will give it a try.
@@cookingwithlovefamilytradi8809 I’ll do you one better, type in you tube browser “ Chef Pasquale home made ricotta cheese” . This is my go to recipe. I don’t use the lemon, I just use an increased amount of vinegar. Also I strain mine with a fine mess strainer. Also I use a thermometer to bring milk and cream to 195 degrees F. The end product is absolutely delicious. Cheers.
You did not say how much to use cheese sugar and eggs and the size of the form❤️
The full recipe is in the description below the video. It was a 10 inch springform pan.
Please what is the tip so the cheese cake wont deflated.
May i add crean cheese?
Thanks.
The Italian version of cheesecake doesn't have cream cheese in it. It will deflate a little after cooling but you can try to allow it to cool in the oven with the door cracked opened. This allows it to cool more slowly.
It's Rigutta not Ricotta cheese.
Never heard the term Rigutta before, is that a dialect?