Ricotta makes a lighter cheesecake than cream cheese. In the summertime that might be just the ticket.
This recipe is based on an epicurious.com recipe. I added a good dose of rosewater to the batter, because I like the flavour and it compliments the rose petal – apple jelly used as a garnish. The red currants I found riding my bicycle in the Don Valley Park. I stopped because I spotted a mulberry tree, and underneath the tree there was a red currant bush teeming with berries. Nice!
2 lbs ricotta cheese
1 cup sugar
6 T all purpose flour
zest of 1 lemon
2 T rose water
2 tsp vanilla
pinch of salt
Preheat the oven to 320° F. Butter a 9½ inch springform pan. Place parchment paper on the bottom and around the sides.
Place the ricotta and lemon zest in a mixing bowl and beat until smooth. Add the sugar and flour and keep beating. Mix in the eggs one at a time. Mix in the rest of the ingredients. Pour batter into the prepared pan and bake for about one hour, until a skewer inserted into the centre comes out cleanly. Cool on a wire rack. The cake will sink a bit. No cause for concern.
Serving this with some seasonal fruit — like a pile of raspberries — is not a bad plan.