The crust of this no-bake ricotta cheesecake is a mix of graham crackers, butter and sugar with ginger & cinnamon. It is topped with lightly sweet strawberries and a drizzle of honey.
My plan to cook and eat like it’s spring to convince Mother Nature it’s time for warmer weather isn’t working.
I just looked out the window, and there are snowflakes falling.
Will this ever end? I know I’m not the only on who feels like we’ve had enough already.
Needless to say, impatience has been guiding my food choices. I’ve been just going ahead to spring with asparagus and peas.
Also, bring on the berries!
When berries are in season, you don’t have to shell out an arm and a leg for a pint. Plus they will taste better! That’s what I’m looking forward to most.
Instead of surrendering to the lingering chill, I made a no-bake ricotta cheesecake last weekend. I thought it was time to give my oven a break after winter months spent roasting.
The crust is a mixture of graham crackers, butter and sugar along with fragrant ground ginger and cinnamon.
I press the sandy crumbs into the bottom and sides of the tart pan.
It takes the crust about an hour to firm up in the fridge. Next, it’s time to tackle the filling.
It’s especially important that the ricotta and cream cheese are at room temperature because it makes it easy to whip them together until they are combined and smooth.
To flavor the creamy filling, I add honey for sweetness, lemon zest for a bright pop and a pinch of ground ginger. The filling sets in a couple hours in the fridge.
Instead of leaving this no-bake ricotta cheesecake plain on top, I stir together strawberries and granulated sugar letting them sit until the berries release their juice.
I scatter strawberries across the top and drizzle on honey.
The funny thing about no-bake desserts is that they can take longer than the usual baked desserts.
Patience is a must while you wait for everything to set from the crust to the filling.
The crust of this no-bake ricotta cheesecake is a mix of graham crackers, butter and sugar with ginger & cinnamon. It is topped with lightly sweet strawberries and a drizzle of honey.
Adapted from Food & Wine
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