Yes, I have searched for quite a while and yet I cannot replicate the typical ricotta pie from Mike's or Moderns. Their pie, and the one I want, is dense. I did just recently discovered that you have to use what is known as Ricotta Impastata, which is a type of ricotta. I did track some down and it is more dense and more dry than regular ricotta which makes sense that that would be what would be used. I also think that the correct recipe would be one of the ones that has flour in it and I suspect that powdered sugar would work better than granulated. I have seen some recipes that have heavy cream, and somehow, I intuitively feel like that is part of it also but I don't know for sure. The recipes that I have tried that have a lot of eggs do not work at all. I have not found one without eggs yet, but if there is one without eggs, I will definitely try that. ...I just don't get it, though, I was in a bakery in Connecticut and their pie was just like Mike's and Modern etc.... yet when I make it , it is so different. ???

Sorry I butchered her name, it's MARION Burros, cookbook author, and here's the recipe: Summer Torte by Marion Burros Originally posted by Jojoco, such a great cook! 1 stick butter, softened (I always use unsalted) 3/4 cup sugar 1 cup flour; sifted 1 tsp baking powder 2 eggs pinch of salt fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines,strawberries all work great and in combination) cinnamon sugar for top Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch springform. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit). Bake for 45 min. I must admit that I like to top it with streusel in addition to the fruit, or at the very least some of those big sugar crystals (I use "Sugar in the Raw" for this).

Coincidently, I just sent this recipe out to the students of my Epicurean Kitchen Garden class. This is an upscale version of what might have been made during ancient Roman times: ITALIAN CHEESECAKE WITH POMEGRANATE SAUCE Serves 16 Ingredients Cheesecake 1 Tbs unsalted butter, softened 16 ounces skim-milk ricotta cheese, well drained 1 pound mascarpone cheese 1 cup sugar 4 large eggs, separated 1/3 cup unbleached all-purpose flour 1 tsp salt Pomegranate Sauce 4 large pomegranates (about 3 pounds) 3 Tbs cornstarch, sifted 3/4 cup sugar Directions Cheesecake Preheat the oven to 325°F. Grease a 9-inch springform with the butter. Line the bottom of the pan with parchment paper and grease the paper with the remaining butter. Generously dust the pan with flour and shake out the excess. In a bowl, with an electric mixer, beat the ricotta and mascarpone until smooth. Beat in the sugar. Beat in the egg yolks one at a time, until well blended. Fold in the flour. In another bowl, with clean beaters, beat the egg whites with the salt until stiff peaks form. Fold the egg whites into the cheese mixture. Pour the batter into the pan, and smooth the top with a spatula. Bake for 1 hour and 10 minutes, or until a knife inserted in the center comes out clean. Turn off the oven and leave the cake in the oven with the door ajar for 30 minutes. Remove the cake to a rack and let cool completely, then cover and refrigerate the cake for at least 2 hours. To serve, run a knife around the edges of the cake to loosen it. Release the spring on the side of the pan and remove the springform ring. Put a serving dish over the top of the cake and invert it onto the plate. Remove the parchment paper. Spread the pomegranate sauce evenly over the top of the cake. Cut the cake into wedges. (The sauce may also be placed in a bowl and passed on the side.) Pomegranate sauce: Cut the pomegranates in half. Place a fine mesh sieve over a large bowl. Using a spoon or your fingers, scrape the seeds into the sieve. With a wooden spoon or a flat meat pounder, press on the seeds to extract 2 cups of juice. Discard the seeds and set the juice aside. In a medium saucepan, mix the cornstarch with the sugar. Slowly stir in the pomegranate juice and mix well. Cook the sauce over medium heat, stirring constantly, until the sauce begins to thicken and darkens to a deep wine color, and the sauce coats the back of the spoon. Remove from the heat and let cool. The sauce may be made ahead and stored in a jar in the refrigerator. It will thicken somewhat if stored. When ready to use, thin with a little warm water if necessary. Joe

Oh, hi there! I thought I deleted this. The crust is biscotti instead of graham crackers. With the ricotta, it’s delicious and something that I usually pull off flawlessly. The crust was a total disaster and not only did I bail on the cheesecake, I actually bailed last minute on the dinner! Truth was I hadn’t felt great all day and this was the evidence. Finally had to realize in Covid times, the smarter thing to do is reschedule. So now I have a refrigerator full of food and no need to plan dinner menus for the week!