{"id":2910578691,"title":"Granarolo Ricotta 1.5 kg","handle":"granarolo-ricotta-1-5-kg","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e1.5kg\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eRicotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf life: 30d\u003cbr\u003eORIGIN: ITALY\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested\u003cspan\u003e \u003c\/span\u003erecipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch1 class=\"recipe-summary__h1\" itemprop=\"name\"\u003eItalian\u003cspan\u003e \u003c\/span\u003eCream Cheese and Ricotta Cheesecake\u003c\/h1\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/403548_large.jpg?v=1501420998\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2 class=\"recipe-print__h2\"\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 (8 ounce) packages cream cheese, softened\u003c\/li\u003e\n\u003cli\u003e1 (16\u003cspan\u003e \u003c\/span\u003eounce) container ricotta cheese\u003c\/li\u003e\n\u003cli\u003e1 1\/2 cups white sugar\u003c\/li\u003e\n\u003cli\u003e4 eggs\u003c\/li\u003e\n\u003cli\u003e1 tablespoon lemon juice\u003c\/li\u003e\n\u003cli\u003e1 teaspoon vanilla extract\u003c\/li\u003e\n\u003cli\u003e3 tablespoons cornstarch\u003c\/li\u003e\n\u003cli\u003e3 tablespoons flour\u003c\/li\u003e\n\u003cli\u003e1\/2 cup butter, melted and cooled\u003c\/li\u003e\n\u003cli\u003e1 pint\u003cspan\u003e \u003c\/span\u003esour cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"recipe-print__h2\"\u003eDirections\u003c\/h2\u003e\n\u003col class=\"recipe-print__directions\"\u003e\n\u003cli class=\"item\"\u003ePreheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan.\u003c\/li\u003e\n\u003cli class=\"item\"\u003eMix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.\u003c\/li\u003e\n\u003cli class=\"item\"\u003eBake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow\u003cspan\u003e \u003c\/span\u003eto cool\u003cspan\u003e \u003c\/span\u003ecompletely in refrigerator before serving.\u003c\/li\u003e\n\u003c\/ol\u003e","published_at":"2015-10-02T16:12:00+05:30","created_at":"2015-10-02T21:32:58+05:30","vendor":"Granarolo","type":"Cheese","tags":["Cheese","Ricotta"],"price":6700,"price_min":6700,"price_max":6700,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":8527512259,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Granarolo Ricotta 1.5 kg","public_title":null,"options":["Default Title"],"price":6700,"weight":1500,"compare_at_price":null,"inventory_quantity":-1,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/ricotta-FS-1.5kg.jpg?v=1443801927"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/ricotta-FS-1.5kg.jpg?v=1443801927","options":["Title"],"content":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e1.5kg\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eRicotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf life: 30d\u003cbr\u003eORIGIN: ITALY\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested\u003cspan\u003e \u003c\/span\u003erecipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch1 class=\"recipe-summary__h1\" itemprop=\"name\"\u003eItalian\u003cspan\u003e \u003c\/span\u003eCream Cheese and Ricotta Cheesecake\u003c\/h1\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/403548_large.jpg?v=1501420998\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2 class=\"recipe-print__h2\"\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 (8 ounce) packages cream cheese, softened\u003c\/li\u003e\n\u003cli\u003e1 (16\u003cspan\u003e \u003c\/span\u003eounce) container ricotta cheese\u003c\/li\u003e\n\u003cli\u003e1 1\/2 cups white sugar\u003c\/li\u003e\n\u003cli\u003e4 eggs\u003c\/li\u003e\n\u003cli\u003e1 tablespoon lemon juice\u003c\/li\u003e\n\u003cli\u003e1 teaspoon vanilla extract\u003c\/li\u003e\n\u003cli\u003e3 tablespoons cornstarch\u003c\/li\u003e\n\u003cli\u003e3 tablespoons flour\u003c\/li\u003e\n\u003cli\u003e1\/2 cup butter, melted and cooled\u003c\/li\u003e\n\u003cli\u003e1 pint\u003cspan\u003e \u003c\/span\u003esour cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"recipe-print__h2\"\u003eDirections\u003c\/h2\u003e\n\u003col class=\"recipe-print__directions\"\u003e\n\u003cli class=\"item\"\u003ePreheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan.\u003c\/li\u003e\n\u003cli class=\"item\"\u003eMix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.\u003c\/li\u003e\n\u003cli class=\"item\"\u003eBake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow\u003cspan\u003e \u003c\/span\u003eto cool\u003cspan\u003e \u003c\/span\u003ecompletely in refrigerator before serving.\u003c\/li\u003e\n\u003c\/ol\u003e"}

Granarolo Ricotta 1.5 kg

Product Description
QAR 67
Maximum quantity available reached.

1.5kg

Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese.

Shelf life: 30d
ORIGIN: ITALY

Suggested recipe:

Italian Cream Cheese and Ricotta Cheesecake

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1 (16 ounce) container ricotta cheese
  • 1 1/2 cups white sugar
  • 4 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3 tablespoons cornstarch
  • 3 tablespoons flour
  • 1/2 cup butter, melted and cooled
  • 1 pint sour cream

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan.
  2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
  3. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Vendor: Granarolo

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