AKA ‘Not My Aunties’ Cheesecake’
Decades ago, as a young girl, I was obsessed with my (now late) Aunties’ (Leah and Myrna) cheesecake. They were both excellent home cooks and I am so sorry that I didn’t take the opportunity when it was still possible to stand in their kitchens and learn.
Back to the cheesecake. It was dense but light, not too sweet and had a pastry lattice on the top. I was given a scribbled version of the recipe (without a comprehensive method) some years later and I have never been able to recreate it. Every few years I go back to it and try again thinking ‘this time I’ll get it’.
Natanya and I spent a few months last year trying out different iterations of the Hungarian Cheese Cake from our first book along with several different dough recipes and we ended up with this: a glorious ricotta cheesecake that reminds me of the old world and of my dear aunties.
For my taste, this cake is best eaten after being in the fridge for a while – a couple of hours is enough. I find warm cheesecakes too eggy at times! If it has been in the fridge overnight, remove an hour or two before serving. (And if it lasts that long, it will keep for days in the fridge).