Ricotta Cheesecake from Rome’s Jewish Quarter:
Canal House Cooking Vol., No. 7: La Dolce Vita | Andrews McMeel Publishing, 2012 | Serves 8
This tender ricotta cheesecake, sometimes referred to as a pudding (budino di ricotta), started out as a pancake. Food historian Clifford Wright notes that Sicilian Jews took their traditions of making and cooking with ricotta to Rome when they were expelled from Sicily in the fifteenth century and a version of this recipe came with them. You can still find this delicious dessert in Rome’s Jewish quarter in its simplest form—eggs, sugar, 
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