Lidia Bastianich Recipes Chocolate Ricotta Cheesecake -

Lidia buttered a 9-inch springform pan, then dusted it with fine breadcrumbs, not flour. “Breadcrumbs,” she told Julia, “give a toasty, Italian crunch. Flour is for cakes that are afraid of texture.”

When it finally emerged, cooled, and was sliced, the texture was extraordinary: dense yet airy, creamy yet firm. The chocolate had formed a marbled, almost brownie-like swirl near the bottom, while the ricotta kept everything light. A dusting of powdered sugar, a few fresh berries, and that was it. lidia bastianich recipes chocolate ricotta cheesecake

She whisked the cocoa, flour, and salt together in a small bowl, then gently folded them into the ricotta mixture. Finally, she stirred in the chopped chocolate. “Not melted,” she noted. “Little chunks. They melt in the oven into fudgy pockets.” Lidia buttered a 9-inch springform pan, then dusted