Mix the cookie crumbs and melted butter, press down on the bottom of a 7 or 8 inch (17 – 20 centimeters) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator to chill while making the filling.
In a medium bowl beat together the ricotta cheese, sugar and vanilla, side aside.
Beat the cream until thick peaks appear, set aside.
In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
Add 1 -2 tablespoons of the ricotta cheese mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining ricotta mixture, then gently fold it into the whipped cream, mix until combined.
Remove the cookie base from the fridge, spoon the ricotta filling evenly on top, cover with plastic wrap and refrigerate approximately 6 hours or even better overnight. Before serving top with your favourite topping if desired. Enjoy!
I topped my ricotta cheesecake with fresh sliced strawberries that I tossed with 2 tablespoons of sugar. Let sit for about an hour or more before topping the cake.An Italian ricotta cheesecake is delicate and creamy.Leftover ricotta cheesecake will keep in the refrigerator for a few days. I don’t recommend freezing it.