There are many name for this kind of cheesecake, such as soufflé cheesecake, Japanese cotton cheesecake, Japanese chiffon cheesecake or just Japanese cheesecake. Some just use three ingredients. Other use more that. Both will mix cream cheese mixture with egg white (meringue). Some use milk and butter or sour cream and butter. Other just use whipping cream with no butter.
Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Ricotta (literally meaning "recooked") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.
—Ricotta from Wikipedia, the free encyclopedia