Today’s recipe is for a dish I remember since I was about 4 years old. Something very similar was an all times favorite of all the school and kindergarden kitchens in ex-USSR – yeah, I happened to be born in Moldova, one of the republics. This is one of those things you are either crazy about, or consider it your worst culinary nightmare, and I admit, I belong to the former. Yesterday I got 2 kg of fresh ricotta from my local deli – the DeliHub in St Ives, NSW (big shoutout to these guys – there’s no week I am not there!), hence this old times relic was brought back to life by my wife and here we go!
The recipe is VERY simplistic:
- 1 kg (2.2 lb) fresh ricotta, drained
- 220 g (1 cup) white sugar
- 4 large eggs
- 200 ml (1 cup less 2 tbsp) of pure double cream
Put all the ingredients in the big bowl and whisk them all together until there are no lumps (ok, almost none, depends on the ricotta you used).
I suggest to use a disposable foil pan, but you can use any, as long as it can hold all the amount of the ricotta mix.
Preheat the oven to 170C (338F) and bake the cheesecake for about 1.5 hours, or until it is set in the middle (no longer wobbly). If the cake gets too dark on the top, lower the temperature to 160C (320F) and continue baking for another 30 minutes.
Slice and serve hot or cool, with a drizzle of a maple syrup, honey or any of your favorite topping!