For someone who loves cheese to the point of a gallbladder removal (true story), I’ve always been a bit touch and go on cheesecakes. Light, airy, lemony cheesecakes are good, dense, dry, baked cheesecakes, not so much.
But there has been so much hoo ha about the baked ricotta cheesecakes from Pasticceria Papa that I had to give it a go. Maybe I’d been eating it wrong this whole time.
But then again maybe I just wasn’t built for cheesecakes. I mean, I may look like I’m made of cheesecakes, but I assure you that it’s not the case. The original ricotta cheese cake had the effect of drying my mouth out, and the nutella version just added a sticky rich feeling on top of everything.
Such a shame, since it’s one less delicious thing in the world to appreciate. My tastebuds mourn, and my waistline rejoices. Or at least that’s how I’m explaining the jiggling.
