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.
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