Well-made ricotta cheesecake is light and delicate, but poorly made versions suffer from a grainy, wet consistency. Could we smooth out this classic Italian recipe?
WHY THIS RECIPE WORKS
To keep our ricotta cheesecake recipe as delicate as possible, we chose to make a separated-egg cake. And we found a way to improve inexpensive supermarket ricotta—pureeing the cheese in a food processor for just a few moments rendered it a...