Here's the last slice of ricotta cheesecake I made from (mostly) local ingredients. I made the ricotta from Wake Robin Farm milk and added that to eggs from Two Hearts Farm in Morrisville and Organic Valley butter, which may have originated on Cobblestone Valley Farm, where I picked the strawberries we served on top.
I used Mark Bitten's recipe in How to Cook Everything and it worked pretty well. Lessons learned:
-Stir the milk less often while it's heating to result in ricotta that's a little less gritty.
-Get some heavy duty aluminum foil to wrap around the springform pan so the cake can bake in a water bath, resulting in more even baking.
-The orange zest was good, but it was stronger than I expected and distracted from the berries. Just vanilla would be perfect when you want to accentuate fresh local berries.
-Bittman says to double his graham cracker crumb recipe for this cheesecake for some mysterious reason, but it seemed way too much.
I picked another 16 pounds of berries this morning and hope to make one last trip to the farm before the season ends. All the rain we've been getting is starting to result in some overripe and moldy berries, but the picking was great today! I filled up the flat in less than two and a half hours.
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