It had been an interesting week In addition to my two cats, I dog-sat an adorable miniature French poodle, Gaston, while his person, my friend Jacques, went to California.

I hadn’t had a dog in decades. We lived with Dobermans, retired greyhounds and one whippet, but it was different caring for a grown poodle who was smaller than one of my cats, Hiboux. Interestingly, Hiboux and Gaston acknowledged each other immediately and, while they didn’t hiss or growl at each other, they nicely stayed in their own lanes.

On Oscar night, I’d invited friends to have dinner at my condo so we could watch the Oscars on my big television. Karen and Sue brought chicken wings with two dipping sauces and a big bowl of fruit. Libby and Lee made puff pastry filled with savory mushrooms and onions. The latter couple also brought their own pup, Maya. I made Cincinnati chili and Caribbean cornbread along with a salad, and for dessert we had chocolate cake and ice cream. We each had ballots of the Oscars, but few of us had seen all the movies.

This morning, as I thought about what I’d make for the holidays ahead, I’d mentioned ricotta pie in last week’s column. I don’t think I’d ever made it for my daughter, due in two weeks. It is one of my favorite recipes.

Ricotta Cheese Pie

For the crust:

1 cup melted butter

1 tablespoon sugar (no sugar if using cookie crumbs)

1 cup graham cracker crumbs (or chocolate wafer cookie or vanilla wafer crumbs)

For the filling:

2 cups ricotta cheese or cottage cheese

1 cup cream

1 cup sugar

1 teaspoon salt

3 tablespoons flour

4 eggs

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

Preheat oven to 350 degrees and butter, or spray with nonstick cooking spray, a 9-inch spring form pan. Wrap the outside of the pan with two layers of heavy aluminum foil.

For the crust: in a bowl combine crumbs, sugar and melted butter (this can be done in the food processor). Press crumbs evenly over bottom of pan. Refrigerate while you make the filling.

For the filling: in your food processor or electric mixer, mix ricotta, cream and sugar until well blended and smooth. Beat in flour and salt; then add eggs, one at a time, processing or beating until incorporated. Finally, add vanilla extract and cinnamon and process until incorporated. Do not overmix.

Bake about 50 to 60 minutes, or until cheesecake is set, yet moves slightly when the pan is gently shaken (the edges of the cheesecake will have some browning). Remove from water bath and cool in a wire rack. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.

Lee White lives in Groton. She can be reached at leeawhite@aol.com.