Chocolate Ricotta Cheesecake: Lidia Bastianich Recipes

One rainy afternoon in her Queens kitchen, Lidia decided to teach her granddaughter, Julia, how to make it. The goal wasn’t perfection. It was feeling.

Lidia smiled. “Exactly. That’s the most important ingredient.” lidia bastianich recipes chocolate ricotta cheesecake

In a large bowl, she beat the eggs and sugar until pale and thick. Then she folded in the ricotta, vanilla, and orange zest. “The orange,” she whispered, “wakes up the chocolate. They are old friends.” One rainy afternoon in her Queens kitchen, Lidia

“Good?” Lidia asked.

The batter went into the springform pan. She smoothed the top, gave it a gentle tap on the counter to release air bubbles, and placed it in a preheated 350°F oven. After 20 minutes, she lowered the heat to 300°F without opening the door. Total baking time: about 70–80 minutes, until the center was just barely set—still a little wobbly, like a quiet laugh. Lidia smiled