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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Reviewer:

marron1026

Reviewed: Aug. 31, 2010

Made with frozen organic blueberries. Followed exactly!

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Reviewer:

Kat

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Reviewed: Aug. 17, 2010

I used rice milk just because we don't drink cow's milk, and fat-free ricotta because that's what we use. All else was the same. I was disappointed that I couldn't taste the lemon extract, but the coffee cake itself tasted sweet and creamy. I noticed the blueberries sank right to the bottom during cooking, even though the batter looked thick enough to hold them when I mixed it. Just FYI. Also, the ricotta mixture sunk down into the other layers as well, which was unexpected but tasty. THIS IS NOT A CHEESECAKE recipe, folks. Don't expect anything like a cheesecake and you won't be disappointed.

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Reviewer:

moxie & mirth

Cooking Level: Intermediate

Reviewed: Aug. 2, 2010

not bad. much like cheesecake but the ricotta texture was just a little strange for me.

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Reviewer:

Muh-Manda

Cooking Level: Expert

Home Town: Lake Worth, Florida, USA

Reviewed: Jul. 21, 2010

Since a few of the reviews said it might be dry - made a blueberry sauce to go w/it.

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Reviewer:

Nashay

Cooking Level: Expert

Reviewed: Jul. 16, 2010

Taste was great! The top later tasted custardy to me. It took a lot longer to cook then what I had expected. I had a hard time getting the middle done without burning the edges. It was still wonderful!

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