While the Basque cheesecake is immense, a similar crustless ricotta cake is often served in Italy.
This week we’re combining the two, using the ingredients from the Italian version but the cooking method from the Basque one.
This means using ricotta (which is wonderfully light) instead of cream cheese, and adding some lemon zest and vanilla. The latter two additions are completely optional but, as we’re not using a rich / high fat cheese, this flavour pairing will create an extra dimension.
You can pull this recipe together in 15 mins, but it’s the cooking method that makes the dish so worth doing. We’ll bake the cheesecake at a much higher temperature than usual, and deliberately ‘undercook’ it.
Doing this creates the ‘burnt crust’ on top and around the edge, but keeps the centre soft, creamy, and custard-like. Think flan more than cheesecake.