Using cottage cheese in place of ricotta in cakes can lead to undesirable results due to its higher moisture content and varying fat levels, affecting texture and flavor.
Cottage cheese's chunky texture disrupts the smoothness necessary for cakes like New York-style cheesecake, compromising the overall quality and experience of the dessert.
While cottage cheese is a poor substitute for ricotta in cakes, alternatives like mascarpone or coconut cream can provide the necessary consistency and flavor.
When substituting ricotta in baking, it's crucial to research and adjust measurements since different ingredients have unique moisture and fat content.
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