COCOBEAT

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” _builder_version=”3.0.83″] Ricotta cheesecake is light and moist, rather than the typically dense and overly sweet American-style cheesecakes, aka New York or Philadelphia style. I enjoy all kinds of natural cheeses, but American-style cream cheese is just dense and fatty, without even the taste of cream. This is why I have never liked the typical American-style cheesecake. Ricotta cheese is an Italian whey cheese, one of the oldest and simplest of cheeses. It is slightly sweet and fairly inexpensive, because it is normally made from the whey (a byproduct) of other cheeses, with some fresh whole milk added. The texture is similar to cottage cheese, but is lighter, smoother and less fatty. In the U.S, most ricotta cheeses are made with whole cows milk, so they are much richer than their foreign coun