My birthday is less than a month away, so I’m in the process of conducting my annual cake audition. I got in the habit of making my own celebratory cake some years back as a way to try out intriguing recipes and to stretch my baking skills a little. In the weeks before my big day, I make a few new-to-me cakes, in the hopes of finding something fun and tasty to serve.
Three years ago, I made lavender-infused cupcakes to take to a party in a friend’s garden. Two years ago, I layered and frosted my way to a triple-decker chocolate cake. Last May, I mixed things up with a strawberry-rhubarb pie. It didn’t hold candles well, but it received raves from my friends.
Recently, I’ve had cheesecake on the brain, so I decided to tackle a few different versions in the hopes of finding a worthy candidate. I started with Bobby Deen’s recipe for Ricotta Cheesecake. I was attracted by the fact that it’s lighter than traditional cheesecake — and it’s easy to put together. It can be made in a single bowl and doesn’t require a water bath to keep it tender.
My tasters and I came to the conclusion that while it’s not indulgent enough for a birthday, it may be the perfect spur-of-the-moment cake for casual gatherings. That makes it just perfect for The Weekender!