I am obsessed with ricotta cheesecake. I sample it from every pastry shop I stumble upon, and I have begged for recipes from every long-lost cousin in my extended family. I must have made dozens of attempts before arriving at my own recipe. The surprise for me was the benefits that came from adding American cream cheese. An Italian purist might insist on using mascarpone or only ricotta, but cream cheese gives this cake a creamy texture and tames the graininess of the ricotta. The almonds in the crust add another layer of flavor and nutty texture. As for the candied fruits, I find that most people are firmly on one side of the fence or the other. If you choose to omit them, you can substitute the grated zest of one orange. Just reading this recipe makes me want a slice.
To make the crust:
To make the filling: