This isn’t the first time I’ve made this cheesecake, and it’s far from the last. It’s outstanding.
This is a creamy cake, heavy on the almond with a lovely texture. I made it this time with cow’s milk ricotta, but I’ve also made it with sheep’s milk ricotta when I can find it, and I think it’s even better. And it’s really not a difficult cake to make. It’s pretty forgiving, and doesn’t need a water bath. The batter is lightened with whipped egg whites.
I also love the substantial graham cracker crust. I hate it when there’s only enough crumb mixture to have a thin, flimsy crust. Two pounds of ricotta needs something to hold it up, and in this case there are plenty of crumbs to make a thick, sturdy support system that’s also delicious.
My most favorite part of this recipe is that it comes from Matt’s Italian grandmother – it’s her “fancy” cheesecake, and I couldn’t think of a better tribute to a grandma than to share her recipe with the world.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Orange Almond Ricotta Cheesecake (Baked Elements, p. 150)
Great looking cheesecake! The crust really does look substantial. So glad it is a good recipe. I will have to try it one day.
Looks wonderful… nice job! Mine was not ‘creamy’; it still had that grainy texture of ricotta, but I think that may have been because I used supermarket, instead of quality, ricotta cheese. I agree – this will not be the last time I make this. Delicious!
Beautiful! I loved how light and creamy this cake was…yours looks amazing!
Very nice post, Sheri! And, I just looked up your name in the book! So very cool. You are so modest. Nice that you tested this recipe and fell in love with it.
Your cheesecake does look picture perfect! And I am so jealous of your beautiful top — it doesn’t need any garnish at all!
The only reason I didn’t garnish it was I was out of sliced almonds and too lazy to go to the store! :)
Beautiful job, Sheri! Your photo really shows off the texture of the cheesecake. I’m so impressed with your smooth top too. I totally agree about the thick crust– I just loved it, and I imagine the cake would kind of fall apart without that much structure. Sheep’s milk ricotta next time for me– and there will definitely be a next time. :)
Beautiful cake, I love your high crust on the sides!
Gorgeous! I guess I am one of the only ones who wasn’t head over heels for the texture of this cheesecake, even if I did splurge on fresh whole milk ricotta. Either way, it was a fun experiment. Great job, I love the naked top! ;)