Light and fluffy, silky mouthfeel, and completely crustless. Ricotta cheesecake is so amazing!
This is going to get me started; and my friends know (you’re my friend, too!) that once you get me started its hard to stop!
But darn it ricotta cheesecake is so amazeballs.
Does anyone even say amazeballs anymore? I don’t know, don’t care. This really is amazeballs!
First off, I’ve never really liked New York style cheesecake. Sacrilege, I know. But it’s just thick and dense and heavy and I can’t deal with it. Mouth-feel and texture-wise, I just can’t.
Anyway, this recipe was inspired by the cheesecake at the Capital Grille, where I first had a cheesecake like this. And I looked far and wide on the internet to figure out just why was that cheesecake was so different.
Literally died when I found the secret ingredient:
The ricotta. As a cheesecake, she’s lighter in texture, fluffier, melts in your mouth, super silky yet still creamy…
Wait, that might not have sounded right….
Cheesecake craving has been satiated without having to deal with a brick of cream cheese for a cake.
Did I mention this is a crustless cake?