I varied it a bit...like previous reviewer, I did not use a crust. Instead, I used about 1/2c skim ricotta with 1/2c reg ricotta, 1 egg, 6 tbsp sugar, and a dash of whiskey and placed in 2 ramekins. I cooked them at 370 for 20 minutes. Turned out pretty well - probably will try 15 minutes next time and more sugar. I will also try more ricotta (to make 4 servings) as I think the whole egg for 2 servings was a bit much. All in all, it tastes good but needs some tweaking!

Reviewed On: Jan. 28, 2009

This is the first cheesecake I have ever made and it turned out beautifully! I took it to a friend's house for our dinner date and everyone loved it. Even our friend gave it five stars (after I told them how I chose the recipe based on it's ratings here). Thanks for the great recipe!

Reviewed On: Mar. 23, 2008