Many soft, fresh low-fat cheeses are suitable for making uncooked, chilled cheesecakes. You can substitute or combine reduced-fat cream cheese, neufchatel, ricotta, mascarpone, or quark. However, for a richer cooked cheesecake it is safer to use the cheese that is recommended in the recipe, or one very similar. Reduced-fat cheeses curdle more easily when heated and may separate in a cooked cheesecake.
** Asian Recipes