Grandma's ricotta cheesecake, topped with raspberry glaze and candied lemon
Cheesecakes
I have fond memories of eating this cheesecake whenever I visited my grandparents in Florida: my grandmother loved both making and eating it. It's crustless, and the ricotta renders it light and airy - deceptively so, since more than one piece is pretty much a recipe for a heart attack. I topped this version with candied lemon slices (adapted from Martha Stewart) and a raspberry jam glaze because I made it in winter; it is, of course, lovely with fresh berries as well.
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