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)