Serious Eats: Recipes

Ricotta Cheesecake Pie

[Photograph: Lauren Weisenthal]

This is a lighter alternative to traditional cheesecake. The flaky crust and the addition of ricotta help lighten the affair, making it the perfect finish for early summer dinners. While this pie would be great with any fruit topping, I recommend strawberries and rhubarb, made with frozen or fresh strawberries and fresh rhubarb.

Note: For best results, use a good quality ricotta. Check the ingredients list. It should contain nothing but milk or whey, salt, and either vinegar or a starter. Avoid brands with gums or thickeners. We recommend Calabro brand.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats