Ricotta

Ricotta isn't the finest crème fraîche substitute in the world, but it'll suffice in a pinch. If you're creating something that requires a smooth texture, such as a salad dressing or a velvety sauce, you should definitely skip this one. There are a few facts regarding ricotta cheese that you should be aware of: It is manufactured from whey (not curds), has a mild taste, and has a somewhat gritty texture. It goes well with hot honey as an unexpected topping for toast or in a range of traditional Italian recipes.

When used as a replacement for crème fraîche, it works best when a thick consistency is desired, such as in a heavy pasta sauce. Remember that crème fraîche has a greater fat content than ricotta (via Jules Cafe Bakery), so your dish won't be as rich as if you used the genuine thing.