Cheesecake meets crème brûlée in the Torta di Ricotta ($12) at Sirio. A crumbly, butter-rich graham cracker crust serves as the base of this fluffy ricotta cheesecake. There are vanilla beans and slight accents of lemon zest, all classic save for the crackly brûléed top. It makes for a fun textural contrast and extra crunch of sweetness. Fresh blood orange segments and blackberries complete the plate; don't forget that scoop of housemade blood orange sorbet.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.