Italian Cheesecake II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 24, 2011
This was a huge hit at Thanksgiving! My brother-in-law is Italian, and his parents' eyes lit up when they realized I had brought a ricotta cheesecake - no, it's not like what most of us expect a "cheesecake" to be like, but as far as a ricotta pie-type dessert, this was the best one ever. Scaled down to one pie, and I had no lemon to zest so added a drop of lemon extract and a bit of orange zest along with the lime zest. Less rich, less sweet than the typical cheesecake, but delicious! This will be a definite repeat in our house!
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Photo by Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA
Reviewed: Jul. 18, 2011
Scaled this back to make one cake. We liked this one. It was different than a typical cheesecake. I wasn't sure my kids would like the anise but they didn't say a thing. Used regular vanilla extract and used the same amount called for. It was good!
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Photo by FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA
Living In: Corona, California, USA
Reviewed: Jul. 12, 2010
I also love this dessert! In the hubster's fam, though they call it "Ricotta Pie" but the classic flavors are the same. It isn't a classic "cheesecake", but it is an Italian classic! I haven't tried freezing it yet, but we have several things coming up and I just might try that!
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10 users found this review helpful

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Photo by connorsmom

Cooking Level: Intermediate

Home Town: Hartville, Ohio, USA
Living In: North Canton, Ohio, USA

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Reviewed: Apr. 6, 2010
This Cheesecake is so very delicious. I did cut the recipe down to 2 pies since we are just 5 and I didn't want any to go to waste. I love the citrus with the anise flavor and then the chocolate! Whats not to love?
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Photo by Rae

Cooking Level: Intermediate

Living In: Sierra Vista, Arizona, USA
Photo by Keri
Reviewed: Apr. 6, 2010
I don't usually like to rate/review my own recipes, but this would get five stars from me even if it was someone else's recipe. If you use real vanilla extract, you'll want to use a little less. Also, this cheesecake freezes very well, so you can make a full recipe and just freeze the extra pies for eating at a later date. One BIG tip - if you're wanting a cheesecake with a flavor and texture like those made with cream cheese, please keep looking, because this recipe isn't for you. If you're open to a new twist on cheesecake, then I encourage you to enjoy this delicious recipe!
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25 users found this review helpful

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Photo by Keri

Cooking Level: Intermediate

Living In: Antelope Valley, California, USA

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