I decided to make a Key Lime Cheesecake. I wanted it to be a lighter texture than an all cream cheese one so I used a 16oz container of ricotta cheese and cut the cream cheese bars down to 2, upped the eggs and added lime zest and lime juice until it was as tart as we wanted then I added the sugar until the balance was perfect.
I do not use a standard recipe for flavored cheesecakes because the flavorings can change the ratio. I taste as I go and they turn out perfect every time.
This particular cheesecake was an Italian-style cheesecake, the kind they make with ricotta.