1/2gingerbread dough, see GTA gingerbread cookie recipe
lingonberry jam, garnish, to taste
Place a water bath in the oven (a large pan half full of hot water) and preheat it to 350F.
Meanwhile, in a medium bowl, whisk together ricotta, sugar, cinnamon, cardamom, and eggs.
Pour in a splash of heavy cream, give it a quick whisk.
Roll out the gingerbread dough to about 1/4″ thick.
Grab a 9″ springform pan. Trace a circle the diameter of the pan and cut it out. Place this circle of dough in the pan.
Use the scraps to cover the sides, going up a little over an inch.
Pour the creamy batter into the pan.
Bake in the water bath for 45-50 minutes.
I recommend turning off the oven after about 45 minutes. Crack open the door and let the cake cool in the oven, slowly. This will help prevent the crust from shrinking away from the cake and causing a gap.