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.
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.
- 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.
- Icing sugar: 40 g
- Wheat flour: 30 g
- Egg yolk: 1 piece
- Cream cheese (Philadelphia): 80 g
3
Divide the mass into parts (about 7). Roll out even discs on a surface sprinkled with corn starch.
- 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.
- Vegetable oil: 3 tablespoons
5
Serve with condensed milk, berry jam, or other favorite sauces.
