New This Month

Sweetened Ricotta


Make this to top our Almond Biscuits and serve with our Macerated Strawberries.

  • Yield: Makes 1 1/2 cups

Photography: GENTL & HYERS

Source: Martha Stewart Living, June 2005


  • 12 ounces fresh ricotta cheese (preferably buffalo ricotta)
  • 1/4 cup plus 1 teaspoon creme fraiche
  • 3 tablespoons sugar
  • 3/4 teaspoon pure vanilla extract
  • Pinch of salt


  1. Put ricotta in a fine sieve set over a bowl. Let drain 10 minutes to remove excess liquid; discard liquid.

  2. Stir together ricotta, creme fraiche, sugar, vanilla, and salt in a medium bowl.

Cook's Notes

Sweetened ricotta can be refrigerated, covered, up to 1 day.

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