Viennese pot cheese, or Topfen, isn’t unlike our part-skim-milk ricotta, but it’s a little firmer. In this recipe, I’ve combined the ricotta with some cream cheese, and it works perfectly.

Viennese pot cheese, or Topfen, isn’t unlike our part-skim-milk ricotta, but it’s a little firmer. In this recipe, I’ve combined the ricotta with some cream cheese, and it works perfectly.