The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 22, 2009
This was soooo good! I tried one with just Ricotta, but this one had a more creamy texture. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 15, 2009
I love this! We made it in my Culinary Arts class, & we were amazed!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 3, 2009
Very good! Everyone liked it so much. I used reduce fat sour cream & it turned out just great. I also water-bathed it when baking & left it in the oven for another hour. Thank you so much for sharing such great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 2, 2009
This one is just like the one my German mama used to make! Fantastic to find it. She used to add golden raisens to the mix - but she'd make me one plain just like this if I begged! My husband loved it and the whole 9" cake was gone between the 2 of us in 2 days - oh my. The little bit of texture from the ricotta makes it for me! ;)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: May 29, 2009
I made this in the morning for dinner that night, first piece that night I was not impressed. Then the following night I decided to try it again and found in delicious, day 3...ever better. I was worried when I tasted the batter becuase it tasted very flour-y and when it came out of the oven, it had a HUGE crack. I followed the directions exactly, so next time I will try a different cooking method. I'm going to try to make it again and see what happens.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 21, 2009
Fabulous cheesecake. I'm originally from NY and living in the Midwest and all I've come across here is very creamy textured cheesecakes. I made this for my holiday party as well as for my daughter's teacher's birthday all with rave reviews. My only change was 2 TBS vanilla. I also did one with potato flour for a coworker who eats gluten free and she loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 30, 2009
this was awesome! I literally lost sleep knowing I had this in the fridge so I just gave in and ate it at 5 AM. Just went to Wallyworld so I can make it again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 16, 2009
very good! thanks for the recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 11, 2009
Absolutely wonderful. I followed the directions exactly, but it was too runny. This was probably due to my oven, so I put it from refrigerator to oven for another hour. It came out fantastic!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 5, 2009
Made this for my husband and he gave it a thumbs up. Since I'm dieting, I did not taste it but my husband said it was very light and not like the usual heavy cheesecake. I did use graham crumbs to make a crust on the bottom and sides. It's a very simple and easy recipe to make and one to be used in our house again, again and again.
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Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 18, 2009
This recipe was sooo good! It got many compliments. One even came from a local Italian Resturant's owner who said it was so good!
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Cooking Level: Expert

Home Town: Eagle, Wisconsin, USA
Living In: Milton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Jan. 26, 2009
I've made this cheesecake twice now. The first time I followed the recipe exactly. The texture was exactly what I was hoping for and it tasted great. Unfortunately the cake developed a gigantic crack while it was cooling. I think the baking temperature was too high and it got overbaked/dry. I really loved the flavor so I made it again with a couple alterations. This time around I used only 8oz of sour cream, and added another 8oz of cream cheese. I made a cinnamon graham cracker crust for it. I also baked it at 475 F for 10 minutes, then dropped the temperature to 200 F for an hour. I let it sit in the oven for about 3 hours after it was done baking, then set it on the counter to cool completely before putting it in the fridge. I blended up some fresh strawberries, and diced a few and mixed them together to top the cake. This time it didn't crack, the cake was very soft with a fluffy texture, and it tasted amazing! Quite possibly the best cheesecake I've ever had.
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Cooking Level: Beginning

Living In: Houston, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 13, 2009
I didn't like the texture of this cheesecake. Maybe I did something wrong. It also had 4 giant cracks in the top. How do you prevent that from happening?
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Cooking Level: Intermediate

Living In: Shelby, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 1, 2009
This is the first cheesecake that I have ever made. Wow! It was easy to put together and bake. And the flavor is outstanding. Everyone absolutely loved it and I got many compliments on it. For the cake itself, I followed the recipe exactly. However, my spring form pan has a slight gap in it so I made a graham cracker crust to put the filling in. Delicious! Thanks for a wonderful recipe, I know I will be making this many,many times.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 28, 2008
I decided to make this cheesecake because it's true Italian with the use of Ricotta. I followed the ingredients; exactly. I also used a water bath by adding warm water and wrapping the 9" spring pan in foil, so that the water would not seep into the pan. I let it sit, after cooked, in the oven for 2 hours and then refrigerated overnight. Let me say--this is the BEST cheesecake that we have ever had! By "we" I mean about 12 people for dessert on Christmas. Everyone there was from New York (we now live in Texas) and they were beyond impressed. I was asked for the recipe by everyone. I will be making this again for New Year's Eve for some local friends. THIS IS A KEEPER and I will be making it often!!! THANK YOU!!!!!!
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Cooking Level: Intermediate

Home Town: Lindenhurst, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Nov. 28, 2008
This cheesecake recipe is EXCEPTIONAL! I made it for my mom for Thanksgiving as she prefers and authentic crustless, toppingless cheesecake. I made it in a bain-marie at it turned out beautifully. The cake itself is light and airy and not very sweet at all, just like the cheesecakes at the deli! Tastes even better the day after!
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 27, 2008
Thanks for sharing this great recipe. Perfect texture. Delicious. Very easy to make. I look forward to making it over and over for friends and family in the future. AND..I will look forward to watching this recipe climb up the Allrecipes chart!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 17, 2008
This is MY grandmother's recipe, too! I was just handed this recipe from my mother, who decided of the five of her daughters, I was the only one qualified to get my grandmother's recipe book! Awesome cheesecake - but I leave it in the oven for 3 hours (don't even open it!) after it's cooked, then leave on the counter for another two hours, then chill it. And, to avoid a split top, bake the cheesecake inside of a shallow pan with about an inch of water. Keeps the cake moist and it won't crack!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 5, 2008
I made this cheese cake for my mother in-laws party with her German friends. It was the hit of the party. Everyone wanted the recipe and wanted me to make it the next time they got together.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 4, 2008
Excellent!!
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