February 11, 2010
Made these miniature cheesecakes based on this recipe. What you see on the top of some of them is orange zest and sugar. They came out pretty well, although the ricotta in them is definitely part of a certain way of making cheesecakes, and I didn’t really care for the cookie crust at the bottom. The orange worked really well though, and I also made a raspberry sauce to go with them. One thing I am slowly learning about sauces is that you really have to wait a long time to get them to reduce to the appropriate saucy consistency, and that a ton of whatever ingredients you’re making the saucing out of is required. When the cheesecakes came out of the oven, the cookie crust stuck to the nonstick pan! I used a warm water bath to soften them up enough to come out of the pan. The temperature is important - too hot and it melts the bottom of the cake, too cool and it doesn’t do anything. But it actually doesn’t take very much at all.