Go ahead and get a pencil and paper ready to jot down this ingredient list because you are going to want to make this. I’ve made no less than a dozen of these cheesecakes since December. It probably has a lot to do with why I’m on the treadmill everyday but we’re not going to talk about that. Next to Tiramisu, cheesecake reigns supreme on my dessert list. I just can’t turn a slice down and I’ve tried. While I like all kinds of cheesecake, ricotta cheesecake wins the gold every single time in the cheesecake Olympics. Yes I’m having Olympic withdrawals and I also now believe I can snowboard. If you knew how insanely clumsy I am you’d laugh at the thought.
Our cheesecake is light, fluffy and airy. Why? It’s steamed using our Comercial Style KitchenAid Range’s Steam Assist Technology. Now that I think about it, I should have called this Steamy Cheesecake. Whatever you call it you’re going to want a slice, or two if you’re like me. It’s made using the most subtle of crusts, tiny pieces of crushed Amaretti cookies which give it that little something something that will have you guessing what it is. Cheesecake takes time so you’ll need to plan on making one. There’s no last minute gee I’d like a cheesecake right now thing happening unless you head to your favorite restaurant but I promise the wait will be worth it.
Now that you’re ready for steamy cheesecake you can get our Steamed Ricotta Cheesecake recipe on KitchenAid’s The KitchenThusiast site.