We FINALLY figured out…No-Sog Ricotta Cheesecake

Get the recipe for Ricotta-Semolina Cheesecake here: https://bit.ly/409fbuH

Ricotta cheesecake is the dream, but it often evokes something served out of a wet plastic bag—grainy, loose, soggy. Some-odd decades ago, Chris Kimball tried a version in an East Village Italian restaurant that delivered on the promise; it was light, creamy, and bright, and most of all, held together.

“I kept coming back to that ricotta cheesecake of so long ago,” Chris wrote, longingly, in our magazine.

Years later, we finally got to the bottom of it. A little semolina flour helped soak up the extra moisture, and an extra egg, which allowed us to simply bake the cake in a 350°F oven for 40 minutes and still get a light texture. Plus, no water bath.

It’s cracked, and we’re fine with that.
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