I really like cheesecake and we have been serving one for some time and changing it up from time to time. After a decadent holiday season I wanted to lighten things up a bit. I’m not saying this is Italian cheesecake, but I’m saying it is inspired by dreams of Italy. We combine mostly cream cheese with just a small amount of ricotta and a good bit of fresh lemon zest to lighten the cheesecake. We make a pistachio crust to keep it gluten free and then top it with vanilla chantilly, chopped pistachios, lemon zest, and freeze dried raspberry crispies.
common allergies: eggs//dairy//pistachio//almond
