Lidia Bastianich Recipes Chocolate Ricotta Cheesecake May 2026

Lidia buttered a 9-inch springform pan, then dusted it with fine breadcrumbs, not flour. “Breadcrumbs,” she told Julia, “give a toasty, Italian crunch. Flour is for cakes that are afraid of texture.”

The Chocolate Ricotta Cheesecake of Nonna’s Table lidia bastianich recipes chocolate ricotta cheesecake

And so, the recipe lived on—not just in a cookbook, but in the hands of another generation. Because for Lidia Bastianich, food isn’t just about eating. It’s about remembering who you are and who you’re feeding. Lidia buttered a 9-inch springform pan, then dusted

Lidia turned off the oven, cracked the door, and let the cheesecake rest inside for an hour. “No cold shock,” she said. “You wouldn’t jump into a cold sea after a hot bath. Neither should the cake.” Lidia buttered a 9-inch springform pan