Ricotta Cheesecake
- 1 min
This cheesecake is much lighter than a traditional cheesecake in a way that you can eat multiple slices and not feel like you need to take a 6 hour nap and/or run a 5k afterwards, which I did (eat multiple peices, not the other stuff). It's creamy, sweet, and a bit tart from the lemon juice and zest that's included. For me, the strawberries really seal the deal adding complimentary flavor and some sweetness.
I recently got some springform pans, so I felt compelled to make some cheesecake. I checked my current go-to cookbooks, Claire Saffitz's, for recipes and decided on her no-bake strawberry ricotta cheesecake from "What's for Dessert." The goat cheese cake with honey and figs from "Dessert Person" looks like it would be at least as good, but sourcing ripe figs seems hard and I couldn't be bothered to do that now.
The recipe was pretty straightforward and easy, although it did require a good amount of time waiting for things to chill and a moderate amount of equipment to use and clean. The worst part for me was realizing I had to wash my new cheesecloth before using it, but it was certainly worth the time and effort.