RICOTTA CHEESECAKE

April 12th, 2014 § 0 comments

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For Italians, Easter is a huge baking holiday. Pies, cakes, breads and cookies, both savory and sweet, grace the Easter tables of all Italian families. I think Easter may have surpassed Christmas in terms of baking. Because of Lenten sacrifices and fasting, the baked goods became a little more involved than at Christmas. On Easter day when Lent is over, the flood gates of sweets and meats burst open.

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Every Italian Nonna across the globe, is making sweet braided breads studded with colored eggs, cookies with pastel sprinkles and pies and cakes that are a mile high. Some pies are made from wheat berries, some are loaded with different cheeses and dried meats and then there’s the more modest of the bunch….ricotta cheesecake. I love this silky, smooth, lemony cheesecake. It’s simply delicious.

The most important thing about making this cake, is the quality of ricotta cheese. Buy the best you can. The better cheeses don’t have as much liquid, making the cake a little more dense and rich. The second most important thing, is after cooling at room temperature, refrigerate the cake overnight to set completely.

If you don’t have your Nonna’s recipe for ricotta cheesecake, try this one. It’s grandmother approved.

Gustatela!
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