There were the chocolate chip and sea salt cookies, the banana bread (just like everybody else), more cookies, amazing cinnamon rolls with mascarpone cheese icing (E. baked them and I created the icing), financiers made with buckwheat, almond, ginger and honey, buckwheat chocolate mini muffins (both financiers and mini muffins made by E. too), New York bagels, a marvellous lemon cake from a french radio program (thanks to my lovely cousin C. for sharing it) and then, there was the delicious baked ricotta cheesecake. So good that I am sharing the recipe here today (if you don't mind a small story before scrolling down to the recipe).
One type of cheese I had not used that often before is ricotta cheese. Mike's Fancy Cheese happens to sell the one made by Toons Bridge Dairy and it is wonderfully creamy and smooth. I have used it on its own on top of sourdough bread with a drizzle of good olive oil and a sprinkle of dried herbs, dolloped on top of homemade pizza and added to the batter for fluffy American pancakes. Its texture is so great that I thought it would be perfect for a cake. I have been wanting to make a baked cheesecake for a while and it was the perfect occasion.
The following recipe requires a lot of patience, especially in the baking and resting time. But it will be worth it.
Have you been cooking and baking more than usual lately? What have been your favourite recipes so far?