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Cheesecake Receipe

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nannybooby | 16:44 Tue 23rd Jun 2015 | Food & Drink
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In a baked cheese cake recipe I got online it says to use ricotta cheese not Philly are they inter changeable please
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No bake cheesecake...

Make a biscuit base with chocolate digestives and melted butter. Leave to set in the fridge.

Fill the base with mascapone.

Add a top layer of fruit (halved strawberries, tinned peaches etc)

Drizzle with honey

Takes no time at all if you've got guests at short notice
I've had no trouble using Philly or supermarket equivalent.
I'd say it depends on your other ingredients. Ricotta is very mild, Philly is stronger.
Ricotta can be heated and will hold its shape/density...think lasagne or cheese filled canneloni. Philly won't.
Pasta, baked cheese cakes have eggs (plus extra yolk) added to stabilise them, I've never had a problem using Philly.
I'm probably thinking of the italian cakes I grew up with. And it's been a long time since I've even thought of making one...let alone eating them.
Never mind! ;-)
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Recipe has eggs and chocolate .local shop doesn't stock ricotta so it will be a trip to town .

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