Leaving this classic ricotta cheesecake in a turned-off oven for an hour lets it finish cooking gently, reducing the risk of cracking. The passion fruit concentrate gives it a wonderful fragrant quality and a bit of fruity tartness.
What to buy: Store-bought ricotta is fine to use in this recipe, or you could make your own ricotta cheese. We like the frozen passion fruit concentrate from The Perfect Purée of Napa Valley. Thaw before using.
Special equipment: You’ll need a 9-inch springform pan for this recipe.
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