Ricotta Cheesecake

Page 916

Cuisine: Italian | Course Type: Cakes

(1 review)

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Recipe Review

I have tried ricotta cheesecake at Italian restaurants and always enjoyed the lighter, creamier taste as opposed to the heavy dense taste of a traditional cheesecake.
This recipe didn't disappoint. After reviewing a few other recipes I mixed the ricotta in my KA for several minutes to ensure that the ricotta was free of any grainy texture.
I didn't wrap my springform pan tight enough and the crust got a little soggy. If any one has any suggestions on a best way to do this please share!
I would make this again. I brought to my sister's to cap off an Italian dinner and all enjoyed.

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