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Old 04-16-2013, 10:37 PM   #11
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I've made both, and the ricotta does have a much lighter texture, but a slightly grainy mouth feel (I used a food processor to mix and break down the ricotta).

I just feel that cream cheese cheesecake has much more flavor and character, I really love that tang and smooth texture.

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Old 04-17-2013, 03:56 AM   #12
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Originally Posted by GA Home Cook View Post
I am into Cheese cake now. I have been using a recipe that calls for 4 packs cream cheese, 4 eggs, and 1 cup sour cream. Just found a new one from Bon Appetit that calls for Ricotta, cream cheese and no sour cream. Anyone have any experience with the two difference recipes? What would be the difference?
One we will be making soon has both cream cheese and ricotta, it is meant to be delicious I have heard from people that have tried it

All I really need is love, but a little chocolate now and then doesn't hurt
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cream, ricotta

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