About Recipe

Cheesecake holds a special place in my heart. It's the first dessert I learned to bake as a teenager. Back in those days, cheesecake didn't come in flavors like pumpkin or chocolate. They were classic NY style, the kind with a sour cream topping. Rich, creamy, and very decadent. One way to lighten it up is by reducing the cream cheese and replacing it with ricotta. The disadvantage is these cheesecakes tend to be grainy, at times dry, and often lack flavor. But not this one. It's smooth as silk and is absolutely perfect!