Why not try making this Ricotta Cheesecake.
This recipe is from Martha Stewart's Baking Handbook.
Ingredients (Makes one 9-inch cake)
Unsalted butter, room temperature, for pan
3/4 cup sugar, plus more for pan
1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth
(I used 500g of Original Ricotta cheese)
6 large eggs, separated
1/4 cup all purpose flour
Finely grated zest of 1 orange or 2 lemons ( I omitted this)
1/4 tsp salt
1) Pre-heat the oven to 190C. Generously butter and sugar the 9-inch springform pan.
2) In a large bowl, whisk together the ricotta, egg yolks, flour, half the sugar (6 tbsp), zest and salt until combined, set aside.
3) Beat egg whites on low with electric mixer until foamy. Turn mixer to high speed, gradually add the remaining 6 tablespoons sugar, beating until whites are stif and glossy, 3-4 minutes.
4) Using a rubber spatula, fold a third of the egg-white mixture into the ricotta mixture until combined. Gently fold in the remaining egg-white mixture until just combined.
5) Pour into prepared pan, and bake until the center is firm and the top is a deep golden brown, about an hour.
6) Transfer to a wire rack to cool for 10 minutes. Place another wire rack on top of the pan, and invert the cake onto the rack to remove from pan. Reinvert cake and cool completely, top side up.
This cheesecake is best eating the same day, otherwise refrigerate, covered loosely with plastic wrap for up to 3 days. Let sit at room temperature for 20 minutes before serving.
Just for you cheese lover :) !