“There are two food groups in the world- one you put cheese on ,and one you put chocolate on!” – Anon
Do you like cheesecakes but find them too heavy? Or too finicky to make? I might have the answer for you..
And that is …ricotta ! I think I have found a new favourite in cheeses (Mascarpone holds the current number one spot ) . Its creamy, its light and it will not burn a whole in your pocket! Wait…it gets better . Its a breeze to make at home .
So out of my recent trials with Ricotta , came this cheesecake . Actually it came out of this recipe on an Italian blog , which I translated and tweaked to my liking ! As far as cheesecakes go, this is pretty simple fare. And relatively fuss free. Only five ingredients, and you don’t need a water bath to bake it . Nor does it require any chilling time after baking . It sets well and slices like a dream . And is so so light! Have I convinced you yet ???
This no crust cheesecake is tender , light and not too sweet. It has a texture that is different from the cheesecakes made with cream cheese . It is far more subtle yet very pleasing to the palate. It is super dark of course – but the chocolate is too intense for anyones liking , it is nothing a little whipped cream or ice-cream can’t take care of!