We’re making Italian Cheesecake! This method is without cream cheese, and uses strained ricotta cheese. The end-result is a spongy, fragrant, delightful, and genius dessert. The added flour makes this sort of a hybrid, (If desired, substitute all purpose with 1:1 ratio gluten free flour.) providing stability and a sponge-like texture that makes this easier bake, since no water bath is needed.
Any flavor can be added using this recipe with base-flavors of almond extract and lemon zest. For this post, we are using Amarena cherries from Italy. Italian cheesecakes tastes amazing without fruit or berries placed inside. The syrup can be exchanged for amaretto, almond, or other fruit flavors.
This is a go-to recipe that can be enjoyed year-round. The written recipe is posted (by this weekend) to glorifiedhobby.com.