This was the 2nd ricotta cheesecake I've baked, I found the recipe from Keiko's blog (Nordljus).
In her original post, Keiko mentioned she's not a big fan of baked cheesecakes as she finds them quite heavy.
I agree, most of them are quite heavy but its simplicity is all that matters to me.
My 1st ricotta cheesecake was light, smooth & refreshingly fruity.
You can find that I've tried to accompany the cheesecakes with syrups or fruit compote to make it light & refreshing, the results always over my expectations.
I think this cheesecake was quite heavy by itself, but it goes really well with the caramel macadamia nuts.
I love the nuts, I think it'd be a great snack just by itself.