Ricotta is the cheese traditionally used in Italian cheesecake. Unlike the dense cream-cheese base typical of New York cheesecake, ricotta gives many Italian versions a lighter, slightly grainy and less heavy texture.
Italian cheesecake has several regional forms rather than one single standardized recipe. Crostata di ricotta is a traditional baked example, combining ricotta with ingredients such as eggs and sugar; chocolate chips, citrus, or candied fruit may also be added. Some Italian-style recipes use mascarpone alongside or instead of ricotta, especially when a smoother and richer filling is desired.
Ricotta itself is an Italian whey cheese. Traditionally, cheesemakers recover proteins from whey left over after making other cheeses, although modern commercial ricotta may also be made partly or primarily from milk. Its mild sweetness and soft curds make it useful in both desserts and savory foods. Cannoli, cassata, and pastiera are other well-known Italian sweets associated with ricotta.