This is a beautifully light, not too sweet ricotta cheesecake, cooked by a unique method: baked in a skillet. It might be considered a direct descendant of the hearth-baked cheesecakes of ancient Rome.
For this recipe, you will need an 8-inch nonstick skillet with an ovenproof handle. (You can improvise with an 8-inch cake pan, if you handle it carefully.)
If at all possible, try this with freshly made ricotta, available at some cheese stores and Italian markets—its sweet milky flavor will surprise you.
Copyright © 1994 by Richard Sax. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.