Among the many advantages of marrying an Italian is their natural predilection for making people happy through food - and there is always more than enough! One of our favorite desserts is this simple cheesecake that is less creamy than most recipes - the consistency is somewhere between a pound cake and a cheesecake. It's quick and easy to make, and the flavor is off the charts. Try it!
Ingredients
¾ cup butter at room temperature (1 ½ sticks)
1 ½ cups sugar
15 ounces whole milk ricotta cheese (drained well)
3 large eggs
1 teaspoon vanilla
1 large lemon, zested and juiced
½ teaspoon baking soda (NOT baking powder, an easy mistake with alphabetized cupboards!)
½ teaspoon salt
1 ½ cups flour
A dusting of powdered sugar for finishing
Procedure
Preheat oven to 350 degrees. Grease a 9-inch springform pan with removable bottom - spread a tablespoon or two of butter around the pan, then dust with some of the powdered sugar, covering the bottom and sides. (Optional - cut a circle of parchment paper to fit the bottom of the pan, then butter and sugar the top of the paper. It makes removal from the pan a bit easier, is all)
In a mixing bowl (either a stand mixer of a large bowl with a hand mixer) cream the butter and sugar. Once well combined, add the ricotta and continue blending on medium speed until fluffy - 4-5 minutes.
Add the eggs, one at a time, then the vanilla, lemon zest and juice, then the baking soda and salt. Watch the mixer go around until dizzy (about 10 seconds, for me) then reduce speed to low and add the flour, scraping the sides once or twice to integrate fully.
Pour into the springform pan and bake for 45-50 minutes. It's as easy to underbake this recipe as it is to overbake, so spend a few minutes close to the oven to keep watch - pull it when the ol' toothpick test comes out clean AND the top shows a nice tan. After cooling for 15 minutes, THEN remove the outer ring, dust with the optional powdered sugar, if using, and slide onto the serving plate.
Pairings
I'll listen to those who argue this is best with coffee and I'll gladly concede the merits of their argument. But try it with an off-dry sparkling wine like Moscato d'Asti or a Sauterne and you'll quickly ditch the coffee cup! Both wines have a natural citrus zing to their acid structure that bridges perfectly to both the flavors and zinginess of this dish.
