Every time I've made cheesecake I've used cream cheese. Cheesecake makes a lovely dessert but is incredibly rich. It's rare to have requests for a second slice (unless they want it wrapped to take home). I will be making a cheesecake soon and saw recipes using ricotta. I've never tasted this and am curious about a few things before I'd give ricotta a try. Is the end result less 'cheesy' in flavor? Does the ricotta continue to stay 'lumpy'? Does ricotta produce a filling less rich? I've also seen recipes using both cheeses. How do they turn out?