This recipe is titled ricotta cheesecake, however I wouldn’t go so far as to call it a cheesecake. I admit that I was not anticipating the texture of cake that I ended up with. Instead of a smooth, creamy, somewhat dense cake, this ricotta cake lends itself to a light and fluffy texture. With more subtle flavors of ricotta and a touch of lemon zest, the cake is a nice clean canvas. I think this would be perfect to serve with tea or coffee in the afternoon – possibly an addition to a brunch. However, as a dessert, I think it could use a little jazzing up.
I wanted to create a dessert that mimicked the light, airiness of the cake; I did not want to weigh the cake down with the addition of heavy flavors. Trying to stay in season, I spread a thin layer of lemon curd (you can make your own, or buy good quality at the stores these days) and then topped the cake with an assortment of fresh berries. This way the topping did not detract from the cake, but helped to give it the little extra umph that made the cake a Dessert – not just a simple cake. (more…)