I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust and the dense texture of the ricotta cheese are reminiscent of the cheesecake I enjoyed as a child.
I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.
"I'm a college student who was introduced to the kitchen when I was very young," reports Michael Gagliardi of Bell Canyon, California. "My favorite thing is baking desserts—because I like the sweet reward at the end."