When in Tuscany it is fairly easy to realize the almost exclusive savory use that people make of ricotta. I remember the last glory days of our farm, when on Sunday mornings the shepherd would come up from the valley and bring fresh ricotta for my grandparents. Lola would bring in the garden small ceramic bowls, pour a few dollops of fresh cheese in it and finish it with a touch of salt and a generous sprinkle of our olive oil; it was Heaven.
I started enjoying the “sweet side” or Ricotta cheese in my adult life… I still do not know why I have waited so long. I now enjoy fresh ricotta with Honey, Fresh Fruit or Jams and I have been exploring many combinations of flavor and textures. Here is one of my best results, a delicious cheesecake recipe that is already an absolute family favorite and lands itself to a couple of variations and different finishes, according to your entertaining needs.
My finish of choice is a chocolate ganache: soft and velvety, rich in flavor and absolutely luscious… However, I believe it’s only fair to share also my recipe for a Blueberry compote so you can try both and let me know which one is your favorite.
Enjoy these wonderful days of summer, bake for your friends and family, share the flavors and the stories, then come back and share how much you liked this fantastic dessert.