Floridia Ricotta is a creamy white, mild, fresh cheese with a soft texture and a slightly sweet flavour. Made the traditional Italian way, Floridia Ricotta is manufactured from the whey produced in the making of Mozzarella and Pecorino. Ricotta can be eaten as is with a little salt, pepper and fresh herbs, although it is more commonly used in Italian pasta dishes and desserts. It is delicious in salads, dips or with Prosciutto and melon. Ricotta is a favourite in Lasagna, Cannelloni, Manicotti and in all filled pastas such as Ravioli and Tortellini. As a dessert cheese, Ricotta works well with honey, fruit, or chocolate as in Cannoli, and makes an excellent low-fat addition to cheesecake recipes.
Note: I used dried cranberries, mulberries, barberries & golden raisins. Apricots, figs, mango, blueberries any type of dried fruit is suitable as long as it is diced into small pieces so that you can cut the cake without big clumps ruining the form of the creamy cheesecake filling.
If you need your cheesecake to serve more people I recommend using a 22-24cm tin as it will be a shorter cake in depth & much easier to slice for your guests. I have used a 20cm cake tin.
You could also use crushed nuts in your cheesecake batter. Omit 1/2 of the fruit or chocolate and replace it with a crushed nut of your choice.