Reviewed: Mar. 26, 2012

This is a very tasty cake. I give it 4 starts because it is a bit too sweet for my taste. I followed the instructions except for the shortening, I used unsalted butter instead. I plan to make it again but I will use 1/4 c sugar and add increase the ricotta amount.

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Reviewer:

Flori

Reviewed: Mar. 24, 2012

made these today....tasted like danish. Great flavour.

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Mar. 6, 2012

These were delish. I only had a cup of ricotta left and used what I had. It worked out fine. The texture was moist. The blueberries did not sink and overall taste was worth making again. Oops almost forgot, I used the juice of one fresh lemon instead of the lemon extract. Maybe that helped giving it 5 stars!

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Reviewer:

NainInCandia

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Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

Reviewed: Feb. 27, 2012

Very good coffeecake that is not too sweet. I followed the ingredients expect I did not have lemon extract so I added a little lemon oil only a drop and a little dried lemon zest. It was perfect. Will make again.

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Reviewer:

PCBENDERSKY

Reviewed: Jan. 18, 2012

Sometimes I substitute milk chocolate bits for berries. It's really tasty.

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Reviewer:

Anita

Reviewed: Nov. 23, 2011

I used butter in place of the shortening and part skim ricotta. I misread the recipe and used 1 1/2 cup of ricotta for the topping, but I kept the sugar as written and used 1/2 tsp of vanilla. I was concerned the top would be too crisp so I turned the oven down to 325 and covered the pan with foil for the last 20 minutes. We liked the flavors, found it moist and light, reminiscent of Italian cheesecake. I can see lots of possibiliries with the base recipe. Thanks for sharing.

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Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Oct. 16, 2011

I used butter instead of shortening, vanilla instead of lemon, and nectarines instead of blueberries. My family loved it, I hated it. Certainly nothing even remotely "cheesecake" about it which was a letdown for me.

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Reviewer:

kle_sam

Cooking Level: Expert

Living In: Willowdale, Ontario, Canada

Reviewed: Oct. 4, 2011

Lovely moist dessert except I will not use lemon flavoring - lots of lemon zest instead. One reviewer substituted wholewheat flour - in something like this that is not a good idea because this flour is drying to start with. Every now and then it is okay to be a little sinful and this is one time it is worth it.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Oct. 3, 2011

Very good recipe to start with. I used raspberries as hubs does not like blueberries. Once I placed the bottom layer in, I arranged the raspberries over top evenly. While making the top layer, I combined everything in a large bowl, then used my immersion blender to 'whip' the batter to a smooth consistency, elminating the 'gritty' texture of the ricotta. End result, a nice, smooth, moist coffee cake type dessert. Absolutely perfect! I did double the lemon extract as per other reviewers saying it didn't taste lemony enough. Next time I will try it with butter in place of the shortening. I also used reduced fat ricotta.

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Reviewer:

Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Feb. 25, 2011

made exactly as written and this recipe was delicious. my husband said it was just the right mix of cake and custard (the ricotta-egg topper). use fresh grated lemon peel if you don't have lemon extract.

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