Mix 10 oz ricotta cheese with two eggs, one tablespoon of white sugar, one tablespoon of brown sugar, and a pinch of salt. Bake the pie crust alone for 8 minutes. Pour the ricotta mix in the pie crust and add cherries, raspberries or other delicious fresh fruit to the top of the soon to be pie/cake. Bake at 375 degrees for 40-42 minutes. I let the pie completely cool, refrigerated it overnight, then devoured it the next day. YUM.