Austrian Curd cheesecake

I made this for a church lunch tomorrow. I have to admit that I chose it because I thought that it was a recipe that would not be appreciated in our house, but that others might enjoy!
It was easy to make, although it did require 3 packs of ricotta cheese, the last of which I only used 50g of, so I am not sure what to do with the remaining amount. I have never bought it before!
The recipe was straightforward, although I didn't read that it needed to cool in the oven for an hour after cooking! There was me all ready with my pecan pie case, and it had to wait! So much for lessons learned about reading right through the recipe. Anyway, as I write it is cooling in the tin, but now out of the oven. Having spent an hour cooling inside the oven, it needs to cool completely in the tin before removing. I must be patient!

 ...Well, here it is. it looks fairly like the picture. The test will come tomorrow when it is tasted. Score to follow.