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Thank you Martino, that sound lovely and I'll give it a go in the next couple of day's.

You should know that this cheese made from the wey is good for the blood and is in a lot of healthy diets it can go where any soft cheese would go in dips with potatoes on pasta. Really nice with lemon but it can be a little dry if you are not careful. Also great with spinich and works a treat combining the two in a pasta dish. Anyway in Italy this is the traditional method for a Torta di Ricotta. Famous in Italy, you can also make this with potato and ricotta.
OK I use the Magimix for this first bit. Add 300g of plain flour and a pinch off salt into the food processor and spin for a half a minute to “sift” the flour. Add 80g of softened butter in small chunks mix until it looks likes crumbs. Now add a dessertspoon of runny honey (now you know why I don’t do this one like I make pasta!) and enough water to mix to a smooth dough. Clingfilm it and pop in fridge for 30 minutes.
200g of Ricotta in bowl add 100g of raisins (don’t forget to wash them and let them soak in warm water for an hour or two) add 50g of pine nuts half a desert spoon of the honey, a little “grated” vanilla and a glass of water (I always use bottled water in my pastry and fillings by the way but not the fizzy type!) Now beat the life out of it any which way you prefer to end up with a thick cream.
Mix into a separate bowl 50g pine nuts, an egg, half a dessertspoon of honey, a desert spoon of extra virgin olive oil and the grated peel of one lemon. Mix well and add to the ricotta mix.
Butter a flan tin and sprinkle with flour. Roll out the pastry and line the tin with it leaving the pastry to be higher than the tin itself. Fill with the mixture and put in a medium oven for an hour. To be served cold!!

Thank you Suzzy Q and Brendan for the quick reply's to my problem, do you have the recipes for these lovely sounding cheesecakes, thank-you.

Can't go wrong with a cheesecake ^_^

How about an Italian-style cheesecake or ricotta pie?