For this week’s Baked Sunday Mornings baking challenge, we made an orange almond ricotta cheesecake from the Baked Elements cookbook. I had high hopes for this recipe, and the Baked boys did not disappoint!! We were definite fans of this cheesecake – the almond really added a great flavor to the cake, and the orange zest lent just a hint of citrusy goodness. My grandmother used to make ricotta cheesecake, and I don’t ever remember loving it, but this recipe has certainly changed my mind – I would make this again and again. It was so light and creamy – and not so sweet that you can’t have a slice for breakfast (hint hint)
The only minor change I made to the recipe was to leave out the amaretto, only because we didn’t have any and I didn’t feel like going to the liquor store – to compensate, I upped the almond extract to 1 1/2 teaspoons. I also used homemade ricotta, which I would like to think made the cake extra special Tripling this recipe seemed to work out perfectly.
The cake went beautifully with a cup of coffee sitting out on the deck on our new patio chairs – those yellow chairs make me so happy every time I look at them! It’s the little things… Now, we just have to paint the green parts of the table a more neutral color. It never ends, huh?
To check out the recipe and see what everyone else thought, head over to Baked Sunday Mornings!