I have only had ricotta cheesecake once before and remember it like it was yesterday. I have eaten many many desserts in my life and only remember a few that really stood out. Well, the ricotta cheesecake was one of them so I decided that ricotta cheesecake cinnamon rolls would be quite tasty. Turns out I was right!! And, it is a perfect excuse to basically get to eat dessert for breakfast!! Maybe you could eat a bowl of fruit alongside the roll so you don't feel so guilty! Ha!
You will follow four recipes along the way in this instructable:
I have had this cinnamon roll dough recipe in my recipe box for quite a while and I have no idea where it came from. If you know, please let me know and I will credit that person. The rest of the recipes are mine.
Now, let's get on with the fun!
Step 1: Make the Ricotta
If you aren't interested in the process of making cinnamon rolls serve it with your next Italian dish. You won't be disappointed.
If you want a good explanation of how milk curdles read this article. It's too scientific for me to explain!
4 c. whole milk
1/2 c. heavy cream
2 T. distilled white vinegar (some people use lemon but I prefer using vinegar)
1 t. salt
You will also need the following items along with the recipe:
large fine sieve or colander
Layer two or three pieces of cheesecloth over colander and place the colander in the large bowl. Set aside.
In a medium sauce over medium high heat add milk, cream and salt. Bring to a boil stirring frequently to avoid scorching.
(Once the mixture is about to boil you will start to see small fat globules come to the surface.)
When mixture comes to a boil reduce heat to medium low, add vinegar and stir. Mixture will immediately curdle. Let simmer for about two minutes and strain over cheesecloth. Voila, you just made ricotta! I told you it was easy!
Let the ricotta cool. When you lift the colander up and out of the drain bowl you will see whey. DO NOT pour this down the drain, you will use it in the next step! Whey is great for any bread dough.
Makes approximately 1 cup of ricotta and 2 1/2 cups whey.