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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I made this cheesecake a few days ago, and I just wasn't very impressed. It was good, but I...