Reviewed: Apr. 30, 2011

This looked wonderful in the springform pan but did not set at all. When I released the pan the contents simply oozed all over the place. I served it at a family dinner so I was very embarrassed at the outcome. It tasted okay but looked like a pile of goop on your plate. I would not make again. (not sure what alterations are necessary to make this recipe 'set'.)

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Reviewer:

wild cook

Cooking Level: Intermediate

Reviewed: Apr. 11, 2011

4 Stars, only because of the consistency of the cheese was too soft even with two days in the fridge. However, delicious and beautiful presentation, very simple to make. I cut the pineapple in quarters pieces to make slicing easier. I also brush sugar water over the fruit to make sweeter, personal peference. Next time around, I will either cut down on the ricotta or maybe add 3 cream cheeses instead of the required two. It's a keeper :)

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Reviewer:

Jasmine Rivera

Reviewed: Mar. 5, 2011

Very good, though the consistency was a little off (this is a no bake cake... it never really set for me).

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Reviewer:

Daisy

Reviewed: Sep. 2, 2009

Yummy! I made no changes and my whole family loved it. It's light, refreshing, and very delicious!

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Reviewer:

Mich

Reviewed: Oct. 24, 2007

The recipe was easy and delicious. The "Ready in:" time was wrong. It has to chill 6 hrs so it can't be ready in 45 min. Prepare one day--serve the next.

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Reviewer:

howard

Reviewed: Aug. 8, 2007

I have now made this cheesecake three times. People at work raved about it and gobbled it up in no time. I am making another one right now. I substituted a tablespoon of orange marmalade and 1/4 teaspoon of orange extract for the orange zest and the results were the same, and easier to apply.

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