Reviewed: Apr. 8, 2013

it wasn't as sweet as usual cheesecake that doesn't use ricotta but it was good. I think I prefer the creamier sweeter new york cheesecakes however.

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Reviewer:

Zuzu

Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

Reviewed: Dec. 31, 2012

I LOVE this recipe! This is my go-to holiday cheesecake recipe. I get many compliments from family (they ask me to make it every year for Christmas day). I agree with other reviewers who say that this is not a sweet recipe. However, coming from an Italian family, where we'd make a plain ricotta cheesecake, we are used to a cheesecake that is not very sweet. The cake itself is light and fluffy (not too heavy). I also make a raspberry sauce that can be drizzled over the cake, if anyone wishes. In my experience, however, most people love it plain! If looking for an interesting addition, you could add lemon or orange zest (or orange extract) to the cake batter. I tried this a few times - also very good!

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Reviewer:

TwistedPear_338

Reviewed: Oct. 9, 2012

My Family loved this recipe. I added pumpkin and cloves for a little change

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Reviewer:

ideservecoal

Cooking Level: Expert

Living In: Deltona, Florida, USA

Reviewed: Nov. 23, 2011

Do not bake this cheesecake in hot water! I did and the whole thing was ruined because of a leak, though I followed the instructions to the letter. The water leaked into the pan past the foil and spoiled an afternoon's work. It might be great, but I will never know.

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Reviewer:

mediknit

Reviewed: Nov. 21, 2010

This is the only recipe for cheesecake I've used for years. It is REAL cheesecake, not a pie! This has become a part of every Thanksgiving dinner in my family. To top it off I thaw frozen strawberries and pour over the top. It is SO yummy!

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Reviewer:

JaneH1954

Reviewed: Nov. 5, 2010

This was... alright. I split cooking the batter into 2 seperate dishes - I wanted a traditional in-the-crust cheesecake with this, and then the rest in a small square dish with the water pan. like the recipe says. Everything cooked great and worked - but it's not as "cheesecake" tasting as I was hoping. The texture wasn't as smooth either, even though I had it in the mixer to cream it for awhile. This is a "hmmm" cake. I'll probably look for another one to try out.

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Reviewer:

MonicaJLT

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Oct. 7, 2010

My husband compares every cheesecake now to this one.

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Reviewer:

sweet pea

Cooking Level: Intermediate

Living In: Grande Prairie, Alberta, Canada

Reviewed: Jun. 16, 2010

Did not care for the texture of this cheesecake, and it was extremely bland, in fact I would say there was no taste at all . The only thing that would give it flavor would be to slather some type of topping on it. Will not make again.

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Reviewer:

Marcella

Cooking Level: Intermediate

Home Town: Sandusky, Ohio, USA

Living In: Sunbury, Ohio, USA

Reviewed: Dec. 26, 2009

This is REAL cheesecake, not the sugary stuff you find too often in restaurants and smothered in cherry pie filling or gobs of fake cream. The ricotta gives it great texture - I mixed the ingredients in the KitchenAid mixer and it was perfect. I did, however, add 1 tablespoon of vanilla and left it in the oven at 150 for an hour instead of turning it off as the recipe suggested. Everyone raved about this dessert. I had a slice at 11 this morning with a strong cup of coffee. Bliss.

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Reviewer:

Ros

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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