I'm making the new Baked cookbook's orange almond ricotta cheesecake. It calls for 2 pounds of fresh ricotta, but our local store only had a 3 pound container, so now I have an extra pound of expensive, delicious fresh ricotta to use fast before we go away the day after Christmas. We're busy cooking and baking other things so it can't take long. I'm thinking a dessert that I can freeze. I like Giada's lemon ricotta cookies but I don't think they use near a pound. Any ideas? Thanks!