I love ricotta! I think it would be a little lighter than cheesecake with all cream cheese. ???

The anise-onion thing sounds interesting, too. Have fun!

I didn't think I liked ricotta, so I didn't try it. It turns out, I do like ricotta. I got a container and used some for the ravioli lasagna and had half of it left. The cheesecake turned out good.

One of my friends wanted to me up for dinner, so I won't have the eggplant casserole today. I did have a slice of the cheesecake when I got home. It's got a moist creamy texture. It is pretty, too. No crust. I took a picture earlier:

I have to be in the mood to cook and bake, but I feel as though in general I do a good job of it. I’m enjoying it a lot less lately due to sciatica and a sore arthritic shoulder.

I *do* cook dinner most every night. Fridays are pizza nights.

I had sciatica pain years ago, and luckily got treatment that healed it and advice so I didn't have it again. Do what you can and pace yourself!

I love making different things for our Chinese friends. They took home a couple of slices. Bless them for saving us the calories.

Here we can only get the Phili cream cheese in the tub. But it seems to work both in plain, lemon, and pumpkin versions I make. Here the German style is a little courser in texture.

and they loved cheesecake. I made a baked cheesecake they loved. They asked me to show them how to make it, so I did. It was a recipe I got from a 70s recipe book called The Weekend Chef. The recipe was work intensive, and I saw they were overwhelmed. We got through the process. Later in the year, they invited me to their apartment and made dinner for me. One of the students said they made cheesecake, but smiling, she held up a Philadelphia No Bake cheesecake package, and said, "Easier than yours!" lol

I'm pretty sure I've made cheesecakes with ricotta cheese before. As a matter of fact, I think Mollie Katzen's vegetable cheesecake recipe might be made with ricotta. I've made that recipe many times.

Let us know how the anise/onion combo tastes!

I am always envious when you say you're baking bread. I am far too lazy to do that but there is nothing like a house with the aroma of fresh baked bread. Not to mention the first bite of the freshly baked bread!

I spent the morning at various gardens, adding compost to my young plants. I wanted to do it before the rains started coming, which they have already.

Christopher Kimball's "Milk Street Television" is on. I've watched 3 30-minute shows: one on cakes, another on enchiladas, and the one I'm watching now is about cooking eggs various ways, such as deviled eggs or soy eggs.

I used to garden, but have developed allergies to leaf mold and other things that didn't used to bother me. When I read your posts, I am living vicariously!

I make soy eggs pretty often. I have one in the fridge right now. I love those. I make pickled eggs once in awhile, if my family is home. I like the soy eggs better, but they all like the pickled eggs.

I took a picture of the cheesecake:

It would be ideal for various toppings, too, but delicious as a standalone dessert.

Re garden, I was remarking to my brother, who is putting in an herb garden, that herbs alone are terrific to have around. The simple addition of dill to a salad, oregano to a sauce, or chives or tarragon over a fish filet is so simple. Yet when you look at the price of herbs at the store, it is prohibitive to buy more than a few.

I've never had soy or pickled eggs! I plan on trying them. I learned so much from those 3 shows I watched.