Before making my mother’s lemon-ricotta cheesecake earlier this month, I hadn’t made a cheesecake in years. And I’m not sure why — it is the easiest dessert to make; it can be made a day in advance; it feeds many people; and people generally love it, especially this one, made with both ricotta and mascarpone, both lemon juice and zest.
A simple cookie crumb dusting of the pan allows this cheesecake to come together in no time, and its silky texture somehow tastes both rich and light at the same time. A small slice will suffice though it’s nearly impossible to resist seconds.
I hope all of your holiday preparations are going well, Everyone.