Cheesecake really confused me as a kid. I sprinkled mozzarella on my pizza and pasta, and I ate cake with ice cream at birthday parties. But combining the two?…
Did that mean topping the cake with slices of melted cheddar like I did with my morning toast? Or maybe folding shredded Monterey Jack inside like with a quesadilla so that it formed long cheesy strings when you cut a piece of the cake?
When an adult explained to me that cheesecake was made with cream cheese, I crossed that last mental image off of my list. (No strings attached—got it!) But I didn’t figure out the cheesecake conundrum until high school when I ate my first real slice.
Although a far cry from the dense, mousse-y texture of true cheesecake, this ricotta cake resembles one of my more reasonable definitions: a moist cake made with soft cheese as its main ingredient!