Ricotta and Philadelphia Cheesecakes

4 servings

20 minutes

Ricotta and Philadelphia cheese pancakes are an exquisite Italian delicacy with a delicate, velvety texture and subtle creamy flavor. Their origin is linked to classic Italian desserts where ricotta cheese holds a special place. In this recipe, it combines with Philadelphia, giving the pancakes a pleasant density and richness. Thanks to corn starch, they acquire a beautiful golden crust when fried. The pancakes are served with condensed milk or berry jam, making them an ideal complement to morning coffee or cozy family tea time. This dish is an elegant fusion of tradition and modern gastronomic approach, where every flavor note unfolds with exquisite softness.

Energy value per serving

• Calories: 372.9
• Proteins: 8.8g
• Fats: 27.1g
• Carbohydrates: 24.4g

Ingredients

• Ricotta cheese: 230 g
• Philadelphia cheese: 80 g
• Wheat flour: 30 g
• Powdered sugar: 40 g
• Egg yolk: 1 pc
• Vegetable oil: 3 tbsp
• Cornstarch: 3 tbsp

Cooking steps

1. Drain the liquid from the ricotta. Pass half of the ricotta through a coarse sieve. This is to ensure the pancakes are tender. Mix the remaining ricotta with the strained one.

   Required ingredients:

   • Ricotta cheese: 230 g

2. Add powdered sugar and mix. Then add flour and mix again until smooth. Add the egg yolk. Finally, add Philadelphia cheese. Mix well each time. The mixture should be thick.

   Required ingredients:

   • Powdered sugar: 40 g
   • Wheat flour: 30 g
   • Egg yolk: 1 piece
   • Philadelphia cheese: 80 g

3. Divide the mass into parts (about 7). Roll out even discs on a surface sprinkled with corn starch.

   Required ingredients:

   • Cornstarch: 3 tablespoons

4. Fry the syrniki in vegetable oil over medium heat on both sides until golden brown. Place the finished syrniki on a paper towel.

   Required ingredients:

   • Vegetable oil: 3 tablespoons

5. Serve with condensed milk, berry jam, or other favorite sauces.