By Marc Grossman
This is the other great New York cheesecake. Unlike its better-known rival, which is made with cream cheese, the Italian version is made with ricotta cheese, resulting in a lighter, slightly wet consistency.
Preheat the oven to 230°C (450°F/Gas 8). Mix the ingredients for the crust using a food processor or by hand until combined. Butter and flour the base and one-third of the way up the sides of two 12