Ricotta is a lighter choice for making cheesecakes as shown in this recipe that has Sicilian origins with orange and cinnamon undertones.
Used different ingredients. This is a great recipe. Lemons are better than oranges, 5 in stead of 6 eggs and watch not to overcook, 75min is good. The secret is the ricotta, avoid the cheap stuff for the best consistancy. I'm not much of a cook and this cake ALWAYS works. To decorate, use marmelade as a light glaze and top with strips of orange or lemon peel. (The cake is already nice and golden...) Enjoy - 18 Jul 2008
Something else. I added a biscuit base to this one. 200 grams biscuit crumbs, 150 grams melted butter and 50 grams of almond flakes. - 22 May 2010
Used different ingredients. After some modifications this is a 5-star recipe. (1) Use whole milk ricotta cheese, drained (To drain ricotta cheese, wrap in a double layer of muslin. Place in a colander and weigh down with a few tins. Allow to drain over a bowl in the refrigerator for 1 hour.); (2) Replace the the cinnamon, orange zest, vanilla extract and salt and add 5 tbsp of amaretto; (3) Use only 5 eggs; and, (4) I used a hand mixer instead of a spatula (much smoother!) - 18 Jul 2008