Made an italian ricotta cheesecake (migliocco) from the NYT. First of all, I didn't have an 11" cake pan (who does??), so subbed in the deeper springform. I think it would have made more sense to just scale down the recipe, which was weird---more like making a polenta. I didn't love it, but it wasn't horrible. I don't think I would make it again, but if I did, I would 1/2 the recipe, add way more lemon and/or orange, and maybe add more ricotta, too.
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