Amaro ricotta cheesecake
Cheesecakes
Cheesecake is one of my favorite desserts—I love when it's not too sweet and still really tastes of cheese, which is usually the case when ricotta is involved. I've been dreaming of an amaro version since working for Frankie's in Brooklyn, where I always had one with the other after a long shift. So, I took some cues from their excellent recipe (in their eponymous cookbook) and from Sarah Jampel's lemon bar version. The result? Something slightly bitter, enough sweet, and very creamy—just right to impress friends and family around the holidays. For the crust, I used Anna's Ginger Thins because I love them dearly, but most gingersnap cookies will do.
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