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

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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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Reviewer:

litlebit

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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Reviewer:

JD123

Cooking Level: Intermediate

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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Reviewer:

graceunderfyre

Cooking Level: Expert

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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