Gattò di Ricotta

Typically Sicilian, this ricotta cake is similar in style to an American cheesecake but much lighter. Italian ricotta is much more firm and less watery than the typical American ricotta. If you live near a store that sells freshly made ricotta in perforated containers, use it and the result will be more creamy.

Note that the instructions call for stirring rather than beating the ingredients together: beating the batter will incorporate air, which will cause the gattò to rise