Reviewed: Jun. 11, 2009

It is an interesting dessert (in a good way). I mixed in some cocoa powder instead of the cinnamon, used splenda instead of sugar, and low-fat ricotta. Except that it was chocolatey, I think it turned out the way it was supposed to turn out.

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Reviewer:

miracles2004

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Reviewed: Nov. 16, 2008

This cheesecake is very Italian and delicious. The best part is, it's so easy to make!

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RUOWEN

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Reviewed: Mar. 27, 2008

This didn't turn out well, at all!

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Shayna

Cooking Level: Beginning

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Reviewed: Mar. 22, 2008

I don't have much of a sweet tooth, but this definitely could do with 2x the sugar listed...

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mayura

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

Beyond yummy. I used Grand Marnier Liquer instead of whisky. I also used orange extract instead of orange zest. I served it with a sweet strawberry sauce.

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Reviewer:

Queen Bee

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 31, 2007

Very easy and not too sweet. I used small custard dishes and halved the recipe. I prefer almond extract over vanilla in many recipes and used it in this. Sprinkle cinnamon on top after done and serve with strawberries/blueberries.

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COJ

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2007

Thanks! My nonna gave me her recipe, but didn't tell me to refrigerate it or leave it on the counter. Appreciate your specific reference to refrigerator...

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Reviewer:

laura gordon

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Reviewed: Oct. 29, 2007

I like this cheesecake. I put two cans of cherry filling on top of a 12 X 9. I was apprehensive about it after my first slice, preferring cream cheese, but after day 3 it's growing on me. Literally, lol.

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Chef Doe

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Reviewed: Sep. 30, 2007

When my grandmother passed, she took her recipes with her. This is the closest I have come to replicating her cheesecake. Only thing I did different was omit the orange zest, and add a pinch or so of anise seed (my grandmother's cheesecake had that anise flavor). Thanks for a great recipe!

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