One Family’s Easter Tradition: Classic Ricotta Cheesecake
During my entire life, Easter has meant that it’s time for one of my very favorite food traditions of the year: ricotta pie.
What my family calls “ricotta pie” is, in reality, ricotta cheesecake to everyone else. This pie is an integral part of our Easter celebration — we make it the day before, keep it in the fridge, then eat it for breakfast with hard-cooked eggs, fruit salad, and other delights that change each year. I don’t know the origins of eating the pie for breakfast because I’m not sure that’s a tradition that many people share, but it’s my absolutely favorite part.
The filling of the ricotta cheesecake isn’t as dense as a traditional cheesecake — the ricotta lightens it up. And there’s a good dose of citrus peel and cinnamon to elevate the cheesey filling. When I was a kid, the crust was always from Pillsbury — the kind that was folded and came in a red box — but since then we’ve expanded to whole wheat and/or homemade. This year, I might even try a gluten-free graham cracker crust so that I can enjoy as many pieces as I want.
Living so far away from my extended family means that we don’t see each other for Easter, but it does bring me comfort to know that at least we’ll all be baking and eating the same thing on Easter morning.
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