Apr
5
Gena and I made our first-ever cheesecake with ricotta from Mike’s Deli and a Mark Bittman recipe (scroll down for the ricotta variation). It was flavored with orange zest and vanilla and had a sour cream topping.
I’m the first to criticize my own cooking so believe me when I say this was the best homemade cheesecake I’ve ever had. Light, fluffy, fragrant, and not-too-sweet. And — shh, don’t tell — absurdly easy. Not the most photogenic thing I’ve ever made but who cares?
I’m sold! Definitely going to try this out the next time I bust out my springform pan. :)

