Ricotta Cheesecake

I have tried ricotta cheesecake at Italian restaurants and always enjoyed the lighter, creamier taste as opposed to the heavy dense taste of a traditional cheesecake. This recipe didn't disappoint. After reviewing a few other recipes I mixed the ricotta in my KA for several minutes to ensure that the ricotta was free of any grainy texture. I didn't wrap my springform pan tight enough and the crust got a little soggy. If any one has any suggestions on a best way to do this please share! I would make this again. I brought to my sister's to cap off an Italian dinner and all enjoyed.