Have you guys figured out that I’m a last minute kinda girl? Case in point: this recipe for Ricotta Cheesecake that’s all prettied up for the 4th of July. Although I am sure most of you have your menu planned for this weekend, I thought I might sneak in a few last minute recipes for those of you that are like me and tend wait until the last possible second to decide these sorts of things.
I really had no plan to create anything special for the 4th of July, I just sort became inspired when I started decorating this Ricotta Cheesecake earlier in the week. As I was about to mound the glazed berries in a simple pile, instead I suddenly envisioned a ripe red star with strawberries.
I printed a star shape that I found on the internet, cut it out and used it as a guide. Easy? Yes. Tedious? Kind of. Although it took some time, I think it’s definitely worth the patriotic impact.
Now let’s move on to the cheescake.
I’ve never had a Ricotta Cheesecake, so if I am being honest, I was a little apprehensive about how this recipe would unfold, especially since I tend to be a little oversensitive to food textures. Certain things like jell-o, raw oysters, and ripe bananas don’t make it past my lips. And that’s just to name a few.
This Ricotta Cheesecake is prepared pretty much like any standard cheesecake and has all the same components. Graham cracker crust? Check. Creamy filling? Check. But where things get a little different is the texture and flavor.
Comparing this to a traditional cheesecake probably isn’t the best route to take because well, it’s not traditional cheesecake. But for those of you that are curious, the texture is a bit fluffier and the taste is a bit more subtle. Overall, I liked the recipe for a change of pace, but you guys know I love cheesecake. This ricotta based recipe may never top my absolute favorite recipe for homemade cheesecake, but I’m glad that I gave it a whirl.
I hope you have a great holiday weekend full of amazing family, friends, fireworks and of course, food!
Yield: 12 servings