This fresh ricotta cheesecake is quite delicious because of the two different varieties of cheese are used to make this cake.
No summer nor winter beauty have I see as I have seen in this mystical Autumnal grace or so goes a beautiful line I read somewhere. You never know what you are going to get as the seasons get a changeover sort of a swap over one another, they seem to be a bit undecided, much like when you open a chocolate box and you are not exactly sure which one to pick. One day the sun’s beating down your back & the very next day you reach out for your jumper and switch on the heater. I suppose it it's time to get out the woollies and dust them and dry them in the last remaining warm noon’s.
Now this is what we are going through in Sydney. A couple of days back, it was bright and sunny and there was hardly any traces of the brazen Autumnal breeze but then all of a sudden with all that continuous rain and shower, the temperatures plummeted to significantly drop down below twenties. It was cold eh!! And out came the comfy fleecy jackets and the throw rugs. I also had to recalibrate the reversible ducted air conditioning system.
Hey Sydney siders! We are beginning to feel the charms of Autumn. There is lot to love about this golden autumnal weather. The leaves are turning crimson and the air’s getting nippier and the days crisper. With shorter days and longer shadows, it's time to make every hour of the daylight count. As the evenings get just a little bit darker and cooler, I have realised, having a relaxed time at home with a hot cup of chocolate and a good book with some candlelight and scented oils is the best way to welcome the weather.
I have started making warm soups for the evenings and will eventually dust my slow cooker to get ready for winter evenings.Soon my kids will have their first school break after the first term and Easter is round the corner as well. I am so excited to have them, though well versed in the knowledge that the house will be messier again but the constant happenings around the kitchen during the break will be some of our precious golden memories that will remain etched & treasured in our thoughts forever.
Coming to my post, cheese cakes have a special place in my baking repertoire. After the initial success of sponge cakes, I slowly started spreading my wings in my flight of fancy for cheese cakes. Remembering my days in Tokyo with a wonderful oven to experiment. I used to bike to our local library and spend my afternoons buried in flipping through the pages of cook books. I came across a wonderful cheese cake recipe. I have made it many times and it is part of my blog too.
This fresh ricotta cheesecake is also quite delicious because of the two types of cheeses that are used to make this cake. I have used fresh ricotta and cream cheese. The base is made of arrowroot biscuits with almond meal. The texture of this fresh ricotta cheesecake is very light and the lemon zest adds a great flavour to it. Making fresh ricotta is simple and easy than you think. I am sure you will adore this light luscious fresh Ricotta cheesecake
HOW TO BAKE RICOTTA CHEESECAKE
To make fresh ricotta at home
Boil 4 cups of full fat milk with 1 cup of fresh cream. Add 1 to 2 tsp of vinegar when they reach the boiling point. Use a muslin cloth to drain the whey completely from the ricotta. I have used a 8 inch springform pan and small 3 inch pan for baking.
This recipe is ideally suitable for 22 cm baking pan.