Glide your spoon into this silky, almost mousse like, ricotta cheesecake. Complete with a rosewater strawberry topping and pistachio kernels for added crunch, this recipe is a guaranteed crowd pleaser.
I tend to be conservative when baking. I like to bake tried and tested, classical flavours – things I know me and my small family will like. But if you’ve read the about page, you’ll know I started this blog to explore all that baking has to offer, so naturally, I’m finding myself leaving my baking comfort zone. Cue this ricotta cheesecake.