![]() ![]() I love cranberries and typically have leftover cranberries after Thanksgiving, but you could serve this plain and simply dusted with confectioner’s sugar, or use other fruit - raspberries, strawberries or whatever you like - to crown this beauty. The little recess on top is a perfect nest for the topping, if you choose to add one. It puffs up a bit from the eggs, but will sink a bit after removal from the oven. ![]() Here’s what the cake looks like as I pulled it from the oven. I then lifted the parchment and pressed it into the greased pan. Using my hands, I pressed it into a disk over a piece of parchment paper, then kept pushing with my palm and fingers until it reached 14 inches in diameter. ![]() I didn’t even refrigerate it for the recommended half hour. One tip - I didn’t roll out the crust with a rolling pin as the recipe says. Containing ricotta, rather than cream cheese, it’s not at all heavy and it’s easy to make too. It’s shown without any topping in the book, and you could surely enjoy this cake even without any embellishment. ![]() While the book contains many seafood recipes and is an ode to the Brooklyn neighborhood where Paterna was raised, this showstopper of a cheesecake really captured my attention. The recipe is from a wonderful cookbook called “Feast of the Seven Fishes” by Daniel Paterna. Are you wondering what to serve for dessert during the holidays? This delicious and beautiful ricotta cheesecake would be perfect on your table, with its festive cranberry topping. ![]()
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