I was wondering if anyone has advice in how to convert cheesecake recipes from cream cheese cheesecakes to ricotta cheese cheesecakes. I know, I know, to some using anything but cream cheese is a sin against god (especially since I'm from New York, horrors!), but ricotta is easier on my stomach, and I actually prefer the taste *gasp*.
For example there's this plain ricotta cheesecake recipe that I really enjoy:
3/4 cup sugar
1 1/2 pounds fresh whole-milk ricotta cheese
6 large eggs, separated
1/4 cup all-purpose flour
1/4 teaspoon salt
How would I turn that into a pumpkin version? Could I just replace the cream cheese in the following recipe with ricotta?
4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature
I've seen lots of different flavors of cheesecake out there using cream cheese, but not many variations using ricotta. How do I make the change? Or how can I introduce pumpkin (or chocolate for that matter) flavor into a ricotta cheesecake recipe?
Thanks so much for your help!