Cheesecake just got exciting. The texture of this cheesecake is light and fluffy, yet rich, like a cheesecake should be. It’s creamy, but tangy. Sweet, but not too sweet. Better than the regular old cheesecake? You bet.
I was inspired by a baking disaster I had a few months ago. I made Lemon Ricotta Tarts from Gourmet Magazine, just to find that the results were satisfactory for the amount of time I spent on it – slaving away in the kitchen for hours, following every detail in the ten-step process. I asked myself, how could it be that complicated – isn’t this just a basic cheesecake, but replacing cream cheese with ricotta instead, and adding lemon flavor?
