I’m torn with how to review this one. It’s not a thick-crusted, traditional cheesecake (my fav), but, it is a version that is much faster and still delicious. For this reason, I’m reviewing it as the latter: an easy go-to option for something velvety, sweet and cheesy, and looks like you slaved all day! Real Simple magazine’s Ricotta Cheesecake is the simplest cheesecake you’ll ever make!
How to make it an A+: I am not a huge ginger snap fan, so would dust with graham crackers, instead. Also, serve with a big handful of blueberries to offer a juicy burst alongside the dense cake.