My Mom has wanted me to bake an Italian Ricotta Cheesecake forever, so for Xmas, I gave this one a try. It was simply the best we had ever tasted, and I was asked for the recipe! Not overly sweet, light and creamy texture, light golden brown on top and we served it with fresh berries. Italian cheesecake has No crust, and it didn't need one. I followed ALL the tips by previous reviewers, and wrapped the springform pan base with 3 layers of foil, and baked in a boiling water bath. Left it in the oven after baking time 3 hours, and then on the counter an additional 2 with no cracks at all in the cake. This is a classic winner!
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My Mom has wanted me to bake an Italian Ricotta Cheesecake forever, so for Xmas, I gave this...