Wow! I somehow thought of cheesecake as an invention of some centuries nearer to us--but I guess it's really old!

It has no crust and uses no flour and in some ways resembles a custard without a water bath, but it doesn't come out with the texture of one; perhaps because of the ricotta, it sets as if it has a grain. It was delicious. There are four to five different kinds of dairy in it depending on whether you count the butter beaten in and the melted butter separately. We would use a kitchen torch on the sugar at the very end rather than trusting it to caramelize on its own and otherwise it worked exactly as advertised.

That's a great ghost/dream driving picture.

Thank you.