So, here’s the premise: You are making lasagna and overestimated the amount of ricotta cheese you needed. Of course, it’s always better to overestimate than underestimate, so you bring home waaaaaay too much ricotta cheese. Now the lasagna is finished and in everyone’s tummies, but there is at least a pound of ricotta cheese leftover, so what do we do with it?
The Answer: Make Ricotta Cheesecake. (Or in my case, pancake. Just because I used a baking pan that was too big)
So here’s the deal:they are both called cheesecake, so what is the difference between Japanese cheesecake and the usual cheesecake we know and enjoy?
For one, Japanese cheesecake easily has at least half the amount of cream cheese that is found in our regular cheesecake. This makes the cake much lighter and less guilty for mass consumption. The recipe includes flour, which really makes it more cake than cheese, so it is possible to pick it up with your hands without worrying about the gooey feeling cheesecake has.
Cheesecake cupcakes are a good twist from the usual cupcakes, and surprisingly easy to make. Really, this recipe is for the cheesecake lovers who can’t help but finish the entire cake on their own. This way, you get a little bit of cheesecake without feeling too guilty.
This was actually a birthday present to two of my friends who were born on the same day. Since high school, I have baked them a cake for their shared birthday and was looking for something new to try that year. I wondered if I could turn a cheesecake into cupcakes so I went and tried it. The result was not bad at all.