Can You Substitute Cream Cheese for Ricotta in Lasagna or Other Italian Dishes?

Amidst the swirling debates and personal preferences in the culinary world, substituting cream cheese for ricotta in Italian dishes has become a topic of discussion. From the author's personal experience in the dairy and food science industries to the general consensus across kitchens and cookbooks, let's explore the dynamics of this substitution and why choosing Ricotta might be the better option.

The Author's Perspective: A Global Culinary Experience

Sam Arora, a seasoned expert in both Canadian and Indian academia with extensive experience in dairy and food science, shares his insights on the topic. Sam states, "Sure, why not, I do it all the time because I live in a barbaric country where nobody uses Ricotta or bechamel sauce ever for anything."

Sam emphasizes improvisation and flexibility in the kitchen, explaining, "I make do by mixing milk into cream cheese until it's of an acceptable enough consistency to work for lasagne. Desperate times call for desperate measures—or maybe you just like the flavor or texture better with cream cheese. Do whatever you want!"

Reasons for Choosing Ricotta Over Cream Cheese

However, there are valid reasons to opt for Ricotta in place of cream cheese when substituting in your favorite Italian recipes. Ricotta, despite being more expensive and harder to find in some regions, offers a significantly different texture and flavor profile. Here are some key points to consider:

Fluffy vs. Dense Texture

Ricotta is generally "fluffier" than cream cheese, which makes it less dense and contributes a lighter, more airy texture to the dish. This is a crucial factor for those who value a delicate and luscious mouthfeel in their pastas.

Sam elaborates, "Ricotta is generally ‘fluffier’ than cream cheese—less dense—so it gives a different texture—less heavy. It also has a lighter flavor so it helps impart not only its own flavor but the flavors of other ingredients."

Taste and Flavor Profile

The taste of Ricotta is not just about the cheese—it also helps in carrying other flavors seamlessly. Unlike cream cheese, Ricotta does not dominate the dish with its own potent flavor, allowing it to amplify the overall taste.

Sam adds, "It also has a lighter flavor so it helps impart not only its own flavor but the flavors of other ingredients."

Author's Personal Recipe Choices

When it comes to crafting his own versions of lasagna, Sam opts for a classic approach. He uses a Mornay sauce made with a good strong Cheddar and a Bechamel base, enhancing the dish without the need for additional cheese flavors. His experience and knowledge in the dairy industry provide a solid foundation for his culinary choices.

Sam states, "The only cheese I use is a good strong Cheddar in my Mornay sauce Bechamel with cheese. With strong Cheddar you need no other cheese flavour."

Concluding Thoughts

In a free world, one has the liberty to experiment and personalize their recipes according to taste and availability. However, understanding the nuances of ingredients and their roles in a dish is essential for achieving the best results.

The question of whether to substitute cream cheese for Ricotta comes down to personal preference and the specific needs of the dish. While it is possible to make a tasty lasagna with cream cheese, the best results often come from using the traditional Ricotta. As Sam Arora wisely concludes, 'I hope it helps.'

Sam Arora
Food Science, University of Guelph, Canada
Dairy Science, University of Punjab, India