This ricotta cheesecake recipe is inspired by a Martha Stewart recipe.  What is enjoyable about this recipe is that it is not your typical cheesecake–it’s a breeze to make,  not cloyingly sweet nor does it require the making of a crust.  Best of all if you are going to make a batch of ricotta or have already done so recently, this is a great recipe to use what you have left in the fridge.  Serve with a few orange supremes or gild the lily and add a dollop of freshly whipped cream.

You will need one round, 9-inch cake or springform pan for this recipe.