One time on Usenet, "Pandora" > said:
> "Jude" > ha scritto nel messaggio
> oups.com...

> > There are different styles of cheesecake. New York Cheesecake uses
> > cream cheese, and it's thick, rich, and very smooth. Italian sylte uses
> > ricotta and is much lighter. What's your goal?
>
> I knew that cheesecakes was made only with cream cheese! If I put ricotta,
> IMHO, it seemed to me A ricotta cake!
> So I would like to try the NY cheesecake. I have in the fridge two packages
> of Philadelpia cheese (a sort of creamy cheese), do you think they could go?

Here's a recipe that I use (and post) a lot -- it calls for cream
cheese, not ricotta (although that does sound good):

Very Best Cheesecake

CRUST

1½ C. Graham Cracker crumbs (about 18 crackers)
¼ C. sugar
5 T. melted butter or margarine

FILLING

2 (8 oz.) packages cream cheese, room temperature
2 eggs
½ C. sugar
1 tsp. vanilla

TOPPING

1 C. sour cream
¼ C. sugar
1 tsp. vanilla

Preheat oven to 375° F. Mix crust ingredients well with fork; using
a cold metal spoon, pat firmly into bottom and 1/3 of the way up the
sides of an 8" springform pan. Set aside.

Beat filling ingredients with rotary beater or electric mixer until
satiny and pour into crust. Bake for 20 minutes, remove from oven and
let cool for 15 minutes. Meanwhile, raise oven to 475° F. Blend
topping ingredients and spread gently over cheese filling. Return cake
to oven and bake 10 minutes longer. Cool in pan to room temperature,
then cover tightly with foil and chill 10-12 hours before serving.


Variations:

Big Cheesecake: add one 8 oz. brick of cream cheese, one egg, and ¼ C.
sugar to filling; increase first baking time to 25-30 minutes.

Fruity Cheesecake: top cooled cheesecake with canned pie filling or
sliced fresh fruit.

Chocolate Chip Cheesecake: add one bag of mini chocolate chips to
filling before baking.

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~