Sweet recipes using Ricotta Cheese

Please.

marcs, obviously the recipes I am suggesting that you look at are not personally tried and tested but for an interesting variety of savoury and sweet (e.g. brownies; Apple and Ricotta Pastry Squares, and more) recipes using ricotta cheese, have a look at:-

http://www.perfectitaliano.com.au/Recipes.aspx

CRANBERRY RICOTTA TART. [This is so easy to make and looks very impressive.]

Base: 2 C almonds, 6 T Brown Sugar, 1/4 C melted butter
Filling: either 1 c fresh cranberries [or blueberries, raspberries] or 2/3C dried cranberries moistened in 1/2 c apple juice or water,
2 C ricotta cheese[if cheese is watery, drain through paper towels laid in a colander for an hour or so. Watery cheese = watery tart], 1/2 C sugar, 2 eggs, 1/2 tsp vanilla, 2 Tablespoons flour

Preheat oven to 180 C.Prepare tin: Bottomless or use easy removable flan base tins - grease and line with paper.

Crust: 2 Cups almonds, ground in food processor. I left them a wee bit chunky/nutty, rather than ground to fine flour.
6 Tablespoons brown sugar [packed], 1/4c butter, melted.
Add brown sugar to the almonds in the whizz, pour in the melted butter and pulse till mixed. Tip out into prepared flan tin, and press firmly to base and sides.

Filling: Drop 2/3 - 1 C cranberries on top of prepare uncooked base. [Could use blueberries, blackberries, raspberries].Mix [ by hand] 2 Cups ricotta cheese, 1/2 C sugar, 2 eggs, 1/2 tsp vanilla, 2 Tablespoons flour.Pour over cranberries, spreading out evenly.
Bake 45 minutes, or until cheese is golden brown. Leave to cool. Serve cold.
Keeps well. Can be made the day before.

Italian Cheesecake

Line 20cm flan tin with paté sucrée (sweet short pastry) and blind bake until just coloured.

Filling

250g ricotta
2 eggs
1/3 c caster sugar
1 tab. white flour
¼ c. grappa[or kirsch/brandy/rum]

Beat well and add

2 tab. raisins

Pour into shell, bake 150 °C 45 min. or until set.Serve cool.

You can also add chopped candies citrus peel or toasted pine nuts.