another ? on the baked ricotta

Can you put it in a food processor and make it smooth like cheesecake? Guys...it really does taste like cheesecake. I am making it when I get home. Don't know what's for dinner but I sure know whats for dessert....

You know what?  I haven't tried it that way yet - I've tried it with a hand whisk and a electric mixer - the consistency was still the same.  I have thought about adding a smidge (technical term) of cream cheese to see if that changes the texture.

Give it a shot and let me know!!

Hugs,

T

I don't know what the rest of the discussions were since I can't see all the posts but I can strongly recommend Axelrod Ricotta (available at Shoppers for sure) as the smoothest ricotta I've ever used.

Ricotta can be grainy.... try different brands.

I actually used Wegman's brand and it was pretty smooth. Mine was a little runny though. Maybe needed to cook on a lower temp for a longer time. It was pretty brown. It still taste delicious to me though.

Gail -

Try it at 325 degrees then - cause you know how ovens vary. 

I'm gonna try it whipped with the food processor this weekend.  I'll let you know how it turns out!

Have a blast at the beach!

MUAH,

T