Lidia Bastianich often says that the best recipes aren’t written—they’re remembered. And for her, no dessert brought back more vivid memories than the Torta di Ricotta e Cioccolato from her childhood in Istria.
Julia took a bite and closed her eyes.
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“Good?” Lidia asked.
One rainy afternoon in her Queens kitchen, Lidia decided to teach her granddaughter, Julia, how to make it. The goal wasn’t perfection. It was feeling. Lidia Bastianich often says that the best recipes
“It tastes like Sunday,” Julia replied. It was feeling
The batter went into the springform pan. She smoothed the top, gave it a gentle tap on the counter to release air bubbles, and placed it in a preheated 350°F oven. After 20 minutes, she lowered the heat to 300°F without opening the door. Total baking time: about 70–80 minutes, until the center was just barely set—still a little wobbly, like a quiet laugh.