Reviewed: Jun. 20, 2009

This was a cheesecake recipe my dad always made and loved, rave reviews whenever it is made, I follow the recipe with one small difference-I put the ricotta cheese in my food processor with the metal blade to smooth it all out--awesome. Also, vanilla bean added with some extract does give it more oomph.

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litlebit

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Reviewed: Feb. 27, 2008

This recipe was such a welcomed sight to see. It's hard to find recipes with both Ricotta & cream-cheese. I made a few modifications that really made it work out well for me! I used 1 whole 500g container of ricotta cheese (the fresh soft cheese BARI Brand). I also used 1 & 1/4 cups of sugar. I didn't use a springform pan. Instead I baked it in a greased 14" round cake pan. I lined the bottom with a round cut piece of parchment paper, and I used a graham cracker crust to press into the sides only of the pan. Once it was baked, I refrigerated it overnight, and it unmolded with great ease. I simply flipped it upside down onto a plate, peeled off the parchment paper, and put a moderately thickened cherry topping on it. I was slightly disappointed that it cracked on the top, but that may have been my oven, or because I used less ricotta than the recipe called for. Since I was flipping it over anyway, the crack never became an issue. It was beautiful with the cherry topping, and the sides full of graham cracker. Great recipe to experiment with. Everyone ranted & raved about my cheesecake :-) Thanks for sharing!

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JD123

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

This is THE BEST! I've made all sorts of variations on it and have always had a great cheesecake. I've made it gluten free by using featherlight mix, I've added raspberry flavorings, I've sprinkled chocolate chips on top after it's done. . . I've made it diabetic for the old people in my family by using Splenda, I've used egg alternatives for the same old people - it always comes out great. The only thing I didn't like was using soy flour instead of all purpose - but everyone else liked it. Also, I've learned you can only make them on one shelf at a time - in other words, if you can fit 3 in one pan on the top shelf go for it, but don't put one on the top shelf and one on the bottom shelf. Both come out mushy and not set at all.

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graceunderfyre

Cooking Level: Expert

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Reviewed: Dec. 27, 2007

The ricotta cheese in the recipe created a gritty consistency. There was little to no favor in the cake and my family hated it! I have to say this is the last time I'll make this cake.

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BiaBakes

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Milledgeville, Georgia, USA

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Reviewed: Nov. 27, 2007

I made this on Thanksgiving for those in my family who don't like fruit pies. Not bad, but not the best on earth. It came out of the oven beautifully -- no cracks, done just right. However, everyone found the filling to be rather bland. Luckily I'd sprinkled some English toffee pieces on top of the crust & made a bittersweet ganache to top it, which made it more enjoyable. Maybe an additional teaspoon of vanilla would have helped the flavor of the filling.

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Boot Scooter

Home Town: Tacoma, Washington, USA

Living In: League City, Texas, USA

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Reviewed: Nov. 3, 2007

The ricotta makes this grainy. I would never make again. It was edible, but far from the "best cheesecake on earth". Don't waste your time or ingredients.

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Sep. 30, 2007

I made this for my birthday party last month and it was a huge hit!! I also had some fresh strawberries and rasberries sliced up (and mixed with sugar to make a syrup), and chocolate sauce on the side so my guests could dress up their cake how they wanted.

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StephaneeRR

Cooking Level: Intermediate

Living In: Stillwater, Oklahoma, USA

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Reviewed: Sep. 6, 2007

the cheese cake itself was good, but the problem is with the water. i've always put a separate dish of water on the other shelf in the oven. i tried it this way, and wrapped it sooo well with foil, but it still leaked. i say stick to the separate dish of water...

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mitchsmom

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Reviewed: Aug. 31, 2007

This cheesecake is awesome. Very light & delicate. Just like the Italian restaurants back home. I mixed instant coffee granules with a bit of water and swirled it through the batter just before placing it in the oven. Mmmmm.

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Beadanurse

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Ocala, Florida, USA

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Reviewed: Aug. 3, 2007

I tried this recipe the other day and my family and I really didnt like it.....we didnt even finish it so we had to throw the rest out. It was pretty bland and maybe it was the ricotta or something but it just tasted......funky...

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Jesse

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Reviewed: Apr. 6, 2007

This cheesecake is the answer for a low carb follower. I use sucralose instead of sugar and everyone loves it!! Experiment with almond, walnut or other flours for a different taste. It is the best!

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Cindy

Cooking Level: Expert

Home Town: Bronx, New York, USA

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Reviewed: Apr. 5, 2007

Simple to make, I liked the idea of no crust. Did make a few changes for my taste, though. Used all reduced fat ingredients, and a little lemon juice. Thanks

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SCHOOLCHEF

Cooking Level: Professional

Living In: Ellwood City, Pennsylvania, USA

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Reviewed: Mar. 9, 2007

My father would bring home a cheesecake from an Italian bakery that was so light and creamy. This recipe is the closest to the tast of that. I make a similar recipe with 3 packages of cream cheese, but the ricotta makes this one lighter. I added a teaspoon of lemon extract and I lined both the inside and outside of the pan with foil - no water leakage at all.

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Bonniebelle

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Reviewed: Dec. 30, 2006

I changed this a little. First I made a base from 10 digestives and 6 ginger nuts with 85g/3oz butter in the blender and baked at 150c/300f for 10-15 mins. When mixing, I used the food processor for all the mixing of ingredients and the texture came out rather creamy and delicious. Also, I used an 8inch tray instead of a 10 inch one. This made the cheesecake really deep (SO much batter!) so I left the oven at 150 and cooked an extra 20-30 mins. I served it with chocolate powder sprinkled on top and some single cream. Everyone raved about this cheesecake. The extreme depth went down quite well all round. Even the smallest sliver was still a nice sized piece! I'll make this again.

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Jay

Cooking Level: Intermediate

Home Town: Manchester, Greater Manchester, England, U.K.

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Reviewed: Dec. 28, 2006

The water in the baking pan leaked through the foil to the springform pan both times I tried this. It made the cheesecake at the bottom soggy and only the top was right. I had to take the top layer of both and cut them into pieces to make cheesecake squares for Christmas.

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KCILKER

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Reviewed: May 12, 2006

If you add 2 or 3 ginger mint leaves (cutted up into small pieces), that will be the hit on a summer party afternoon.

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macadam

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Reviewed: Mar. 19, 2006

This cheesecake was good but not the best. I liked that you didn't have to use as much cream cheese and the ricotta definitely gave it a different texure. The taste was a little bit different than what I'm used to - not as creamy cheesey (obviously) but was still good. Would make again if I were in a pinch and didn't have as much cream cheese as is necessary for most other recipes.

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krob

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Roseburg, Oregon, USA

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Reviewed: Mar. 17, 2006

To say this is the best cheesecake on earth is definiely an understatement. My granddaughter doesn't like "cheesecake" but she loves this one, It was served to 7 people Friday night and all gave RAVE reviews. Thank you

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Donna

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Reviewed: Mar. 10, 2006

Wonderful… such an easy and tasty crustless cheesecake! I loved the ricotta flavor. I opted for almond extract versus vanilla, and then served it with fresh strawberries. I did change the baking a bit by using my favorite method for thick creamy cheesecakes: bake at 400 degrees for 20 mins, then 200 degrees for 2 1/2 – 3 hours, next turn the oven off and let the cheesecake cool inside for another couple hours, finally chill overnight. Thanks for the great recipe!

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DJKreut

Living In: Seattle, Washington, USA

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Reviewed: Sep. 23, 2005

I made this cheesecake a few days ago, and I just wasn't very impressed. It was good, but I guess I was expecting more since it got so many great reviews. I followed the recipe exactly, except I had to make a smaller cheesecake as well since it made so much batter. I used an 8” springform rather than a 10” since I don’t have one, but I had enough batter left over for a two 5” springform pans as well. The cheesecake was a bit grainy, even though I beat it thoroughly; the batter was quite creamy looking when I put it in the pan. I also thought it needed to be sweeter. Topping to with strawberries and strawberry sauce helped, but by itself it would have been too bland. It also cooked up very dark and cracked halfway through baking, but that may be due to the smaller pan size. I probably won’t use this recipe again, or if I do, I’ll add more sugar and probably leave out the ricotta, or just use a lot less.

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Stephanie

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