I based this recipe on a cultured and robust cheesecake served at the La Villa restaurant in Calvi on the island of Corsica. Corsicans most often bake their cheesecake in the receding heat of an outdoor stone oven. I substitute two slabs of stoneware, preheated in a hot oven for at least forty-five minutes before baking.
The popular sheep’s milk ricotta called brocciu is richer and denser than our cow’s milk ricotta. For this cheesecake to be successful, either make your own