Reviewed: Nov. 12, 2009

great texture, less sweet and creamy than most cheesecakes (which I enjoyed!)

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ROSEGRABOWSKI

Cooking Level: Expert

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Reviewed: Oct. 13, 2009

I made this for my boyfriend's family and we all loved it. It was tasty and simple to make. This is definitely a repeater.

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danelle

Cooking Level: Intermediate

Living In: Garden Grove, California, USA

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Reviewed: Sep. 5, 2009

As usual I followed the recipe to a 'T' and got rave reviews. I am not fond of the ricotta cheesecake, but those who love the New Yok style that I bake, preferred this. So, it looks like I have a new favorite cheesecake recipe. Thanks.

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streetfamous

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brooklin, Ontario, Canada

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Reviewed: Aug. 20, 2009

Fantastically good! This is actually better than the local Cheesecake Factory's cheesecake, my family loves it!

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Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 12, 2009

Outstanding!

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Barbara Franklin-Sweat

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Reviewed: Jul. 24, 2009

It's definitely the best cheesecake I've ever made. The only reason it's a 4 instead of a 5 is that it ended up being a little dry and it had a fairly decent crack in the top of it. I'm pretty sure there are ways to avoid that, I just don't know what they are yet. Overall, it tastes fantastic and with some chocolate covered strawberries and whipped cream topping, I think I can cover up the crack.

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newcook88

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Reviewed: Jul. 23, 2009

This was incredible! Not too sweet and the consistency was perfect- I added a graham cracker crust and deleted the lemon juice. Other than that- followed it to the letter. I will make this again!

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Shakeabop

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Reviewed: Jul. 20, 2009

This recipe was delicious! I had leftover ricotta, so I tried this recipe. I didn't have enough ricotta or cream cheese, probably about 3/4 of each. I simply cut back on the other ingredients a little. The fact that it was still delicious says a lot about this recipe. I did add a brown sugar crust by mixing about 2 cups of brown sugar with 1-2 tbps. butter (just enough to make crumbly) then press into the bottom of pan. I also did not have a springform pan, so I improvised with a square cake pan and it still turned out great, although it may not have looked as pretty. For a little something extra sprinkle chocolate chips on top before baking or drizzle caramel on top just before serving. Excellent recipe, I will definitely make again.

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Sarah Riley

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

Followed to a tee, waterbath the cheesecake and it came out very browned on top and many cracks...won't make again. sorry

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DAGOROCKS

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

This was soooo good! I tried one with just Ricotta, but this one had a more creamy texture. Delicious!

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Joanne in Damascus

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Reviewed: Jun. 12, 2009

I love this! We made it in my Culinary Arts class, & we were amazed!

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Keesses!

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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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Doreen

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Reviewed: May 29, 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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JoyfulGeorge

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Reviewed: May 28, 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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marahlf

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Reviewed: May 20, 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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CMF1

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Reviewed: Mar. 27, 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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bragg578

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Reviewed: Mar. 15, 2009

very good! thanks for the recipe!!

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Barb

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Reviewed: Mar. 9, 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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WendyLady

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Reviewed: Mar. 4, 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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