This is not your ordinary New York-styled cheesecake! Chef Ansel’s interpretation comes in a form of light ricotta-based mousse on top of a moist almond sponge cake. The top is then torched, like crème brûlée, to create a thin coating of caramelized sugar that cracks easily under a light tap of the spoon and gives way to an ultra-light cheesecake mousse. Clean and simple – it is as refreshing as a glass of cold milk.
About 8” sized cake, serves roughly 6-8 guests.