PIES AND TACOS
If you’ve never tried ricotta cheesecake, you’re in for such a treat.
Drain ricotta by placing it in a cheesecloth-lined sieve, weighted with a plate, for a few hours or overnight. Use 2 cups for batter and ½ cup for topping. Whole milk ricotta is best.
Beat softened cream cheese until smooth, add sugar and mix. Then beat in drained ricotta until creamy, scraping the bowl to smooth lumps.
Add flour to the ricotta mix, then eggs one at a time, beating just until combined. Stir in vanilla, salt, and orange (or lemon) zest. Avoid overmixing to prevent cracks.
Pour batter into crust and smooth the top. Wrap pan bottom in foil and place in a larger pan. Add hot water for a gentle water bath bake.
Once chilled, mix ½ cup drained ricotta, 2 tbsp powdered sugar, and vanilla. Whip briefly until smooth and creamy.
Spread the ricotta topping over the cheesecake and decorate however you’d like—fresh berries, chocolate shavings, candied citrus, or a dusting of powdered sugar all work beautifully.
Finished with sweet ricotta cream—simple, elegant, and perfect for any occasion.