I have a question about the recipe "Lemon-Thyme Ricotta Cheesecake with Lavender Chocolate Drizzle" from Oui, Chef.
I live in an area where fresh ricotta isn't readily available for purchase. Do you think Jennifer Perillo's Creamy Homemade Ricotta would work well? And if so, would I need to make sure it is well drained? Thanks!
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