I am not a baker. Baking requires too much chemistry, too much precision and I am much too impatient for it. Before a concert in Seattle one night, we were trying to get into the very hip, very now, The Walrus and the Carpenter but they don't take reservations and we couldn't wait an hour. (I've still heard great things about them!). Instead we went around the corner to the less known, but equally fabulous Staple and Fancy where we were seated at the bar immediately. At the bar, you get to see the action. I love to watch the kitchen preparations the sweating, slicing, and saucing - we got to witness it all. The Staple and Fancy had a great chef's tasting menu that they wouldn't (couldn't?) even describe to you because it was presented at the whim of the chef. So we ordered and dug in. The first "course" was actually seven dishes all fantastic on their own, but more fun because they exceeded expectations in sheer quantity. The rest of the meal went well, everything great. The crowning glory was dessert. The most luscious, creamy, light, ricotta cheesecake I could imagine. Topped with fresh figs and some kind of sauce I couldn't identify...balsamic reduction, perhaps?
What I'm presenting here in no way replicates that experience but this recipe is a darn good substitute! Its something different than the heavy cheesecake we're used to. The crust is made of biscotti and the ricotta gives a light fluffy texture to this cheesecake. Instead of figs, I used Ina Garten's balsamic strawberries recipe which is the most amazing find on its own. You have no idea what strawberries, balsamic vinegar, and black pepper will do to your taste buds. Try it!
Recipe Riff:
For the cheesecake crust I used 2 boxes of Nonni's Original Biscotti that I found in the cookie isle at Central Market. The biscotti is essential but don't use anything covered in chocolate or flavored with coffee.
With Ina's Balsamic Strawberries, I used a much smaller amount: 1 pint strawberries, 2 Tablespoons sugar, 3 Tablespoons Balsamic vinegar, 1/4 teaspoon ground black pepper. These only last 3 days maximum in the refrigerator, but are good if you make them an hour in advance so they can marinade.
