Baked Lime Ricotta with Blackberries

Specialty cheese shops commonly sell an amazing sweet Lemon Ricotta I’ve riffed on with this Baked Lime Ricotta with Blackberries. The original Lemon Ricotta is fun to put on a cheese board, especially a dessert cheese board, because it’s such a great bridge between traditional dessert and cheese for dessert. If it’s easy to buy in cheese shops, and it’s oh-so-wonderful, then why did I need to make it you ask? Fair point. But I never said it was easy to find, and even in a big city with good cheese shops, every now and then I can’t find it, which makes me really sad, especially if I traipsed all the way down to the Italian Market. I didn’t set out to write this recipe at all because I figured it would be easy to find an official recipe on the subject. When things are mass-produced, usually there’s a sort of consensus on how to make them, but as I searched it became apparent that there weren’t really recipes for the lemon ricotta. The recipes I saw were basically just variations on cheesecake, and that’s really not what this is (you’ll note I’m definitely not calling it a cake). The … Continue reading