Cheesecake Ricotta. This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Other than ricotta, I use cream cheese to add some creaminess and flavor.
Historically an Easter dessert, this ricotta cheesecake is now eaten all year round throughout Spain as the household's go-to quick weeknight dessert if the kids deserve a treat. The fruit topping is my addition; the tart. This is how I like it, but an authentic Italian recipe calls for ricotta cheese only.
A great alternative to all of those big blocks of Philly's finest.
Il cheesecake alla ricotta è stato un altro dolce più che apprezzato in famiglia!
This Ricotta Cheesecake uses both ricotta cheese and cream cheese to produce a cheesecake that is creamy smooth yet wonderfully light and fluffy. To serve, heat marmalade and water to make a glossy syrup and drizzle over warm cheesecake. If you've never tried ricotta in a cheesecake it works really well.