I dare you to look at a tiny cheesecake and not smile. # 262: Whipped Ricotta Cheesecake with Cherries
Everyone could use a cold slice of cheesecake right now. I’m over this heat wave! Can we cap it at 75F and call it a day?
I was a little worried about how using ricotta instead of cream cheese would affect the structural integrity, and then I added in a very warm apartment and an impatient me. The result is a delicious yet very wobbly, messy dessert.
Next time, the plan is to do a mixture of ricotta and cream cheese. Ricotta is strained instead of pressed like cream cheese, so it’s less dense and has more water. This recipe added in some gelatin to offset the higher moisture content, but it didn’t work as well as I’d hoped.
There’s also the option of adding eggs into the mix and baking it, but I bet doing half cream cheese and half ricotta would do the trick. I’ll have to experiment!
It had the texture of greek yogurt at room temperature, which should have tipped me off to what it’s final consistency would be. Oh well, at least it tastes good!
Mise en place or paw print?
The crust recipe was closer to an almond sponge cake, with whipped egg whites.
Sift happens. (Gotcha!) I store my almond flour in the freezer so it clumps up more than usual. We got a small chest freezer and it’s the BEST. It’s cleared up so much space in my brain where I didn’t realize I was storing food waste worries.
Voila! Tiny sponge.
Last but not least: cherry topping.
Chopped cherries and sugar until shiny and bubbly! *In my best Dolly Parton voice from Steel Magnolias*
The moment of truth: will the cheesecake hold it’s shape?
Until cherries literally split it down the middle (not sorry, the cherries are delicious).