I have a friend who misses a creamy, smooth ricotta cheesecake she used to get in New York. I make wonderfully creamy and smooth cream cheese cheesecake, but I’ve never made a ricotta cheesecake before - in fact, I’ve never even eaten ricotta cheesecake!
I’ve checked out a lot of ricotta cheesecake recipes and heard from some bakers that ricotta cheesecake will always be grainy. What do you cake masters here think? Is it possible to make a smooth creamy ricotta cheesecake? Do you have any hints as to how to achieve one that’s not grainy?
I do have access to fresh ricotta, which some say is a requirement for what I’m looking for. What about whipping egg whites? Or not? Any advice/tips anyone here can help me with will be very much appreciated.
Thanks in advance,