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April 5, 2010

Gena and I made our first-ever cheesecake with ricotta from Mike’s Deli and a Mark Bittman recipe (scroll down for the ricotta variation). It was flavored with orange zest and vanilla and had a sour cream topping. I’m the first to criticize my own cooking so believe me when I say this was the best homemade cheesecake I’ve ever had. Light, fluffy, fragrant, and not-too-sweet. And — shh, don’t tell — absurdly easy. Not the most photogenic thing I’ve ever made but who cares?

Gena and I made our first-ever cheesecake with ricotta from Mike’s Deli and a Mark Bittman recipe (scroll down for the ricotta variation). It was flavored with orange zest and vanilla and had a sour cream topping.

I’m the first to criticize my own cooking so believe me when I say this was the best homemade cheesecake I’ve ever had. Light, fluffy, fragrant, and not-too-sweet. And — shh, don’t tell — absurdly easy. Not the most photogenic thing I’ve ever made but who cares?

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Notes from others:

  1. danielleish reblogged this from noraleah and added:
    leftovers (hopefully there are leftovers) in to work!
  2. greciankitchen reblogged this from noraleah and added:
    sold! Definitely going...next time I bust out my springform pan. :)
  3. grapefruite reblogged this from noraleah and added:
    no joke, amazing. (and...usually despise cheesecake)
  4. noraleah posted this