Reviewed: May 30, 2007

Very easy to prepare and great, moist taste. I used only half the sugar in the ricotta mix and divided it into a 9 inch and 8 inch spring form which worked great. I only wished it would have been mentioned that the cheese mix sinks to the bottom while baking. I didn't know that and I was shocked twice - first when I saw that the cake got much darker than I expected (in my oven I usually have to bake longer than a recipe states) and second when I took it from the spring form and the bottom felt soggy and wet. I actually tried to dry it on a wire rack for several hours :) Since it was still soggy before serving I had to cut a piece in the kitchen before giving it to the guests because I wanted to avoid serving a soggy cake. What a surprise - I called it "upside-down Cheese Cake" when I served it :) I’m not sure if the expensive Ricotta adds more to the taste than just using plain cream cheese, though.

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Caljane

Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Devils Tower, Wyoming, USA

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Reviewed: Apr. 12, 2007

This was a huge hit!!!! It was so delicious. I did make some major changes. I used a lemon cake mix, split into 2 springform pans, put microwave lemon curd (from this site) in the middle, sifted powder sugar and shaved some chocolate over! See my pictures for the final product :) I will be making this again and again, beautiful presentation and insanely addictively delicious!

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ozfiz

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 31, 2007

I made this with a slight change: no sugar, more vanilla and 4 eggs instead of 3 eggs. Extra sugar would have made the cake too sweet for our taste (my family doesn't like things that are too sweet). It was just right for us. I liked how the ricotta settled in the middle of the cake. The cake was moist, dense, and rich. It's good, but not good enough that I'd make again.

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canadiangirl

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Reviewed: Mar. 8, 2007

This was delicious. Made for hubby's birthday. The cake came out nice and moist and the cheese filling in the middle was just right. Used part skim ricotta and a bit more vanilla. According to the serving size, 24 pieces, this is 4 points on weight watchers. A great treat and no need for ice cream with this cake!

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Leona T.

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Reviewed: Jan. 13, 2007

Excellent recipe I've used for years (before I even saw it here). The only difference is I put chocolate pudding on top instead of powdered sugar. YUM.

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MoonPye

Cooking Level: Intermediate

Home Town: Kearny, New Jersey, USA

Living In: Hawley, Pennsylvania, USA

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Reviewed: Dec. 20, 2006

I've made this cake my entire life (being as my grandmother taught me!) and I just have a few suggestions. Try adding a few ounces of cream cheese (we use 4-5) into the cheese mixture. Also, we use Almond extract. My grandmother would use vanila as a substitute, but almond gives it a really nice flavor. Then, try topping it with cherry or blueberry pie filling. Yum yum. I'm eating some right now!

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FARAWAY420

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

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Reviewed: Nov. 21, 2006

I made this for a church social. It went well and people commented that they liked it. The pan weighed a ton so I was surprised how light the cake was when I ate a piece. The leftovers were very moist the next day and I liked them better.

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THEFAMILYCHEF

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Novi, Michigan, USA

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Reviewed: Nov. 13, 2006

Try this recipe with marble cake mix.

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lindish

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Reviewed: Oct. 26, 2006

Great recipe. This is basically the same one my Mom has made for years, with the recipe coming from her friend Barbara T (who is married to a man who emigrated to the USA from Italy as a teen). Barbara has great Italian food recipes from his family... The ricotta makes this cake very dense and moist. In our family it is always served cold with whipped cream or Cool Whip and sugared strawberries on top. It's sort of an Italian pound cake...

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COLLEEN9

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Reviewed: Sep. 20, 2006

This is super easy and very good!! I tried this with a lemon cake mix and added 2 teaspoons on lemon flavoring to the ricotta mixture. Turned out great too!!

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jazzycook

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Reviewed: Jul. 19, 2006

It took a bit longer to bake. I spooned the ricotta mixture on top, but it settled at the bottom of the pan. I would use less sugar next time.

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lucyhatch

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Reviewed: May 31, 2006

This cake is amazing! I have made it for all kinds of dinners and potlucks and always am asked for the recipe.

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JUDIMEL

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Reviewed: Jan. 6, 2005

I have made this recipe before the same as written EXCEPT using (4) medium eggs and NO sugar in the ricotta mixture. I'm curious as to what the extra sugar/carbs does for the recipe? I don't think the sugar is needed at all.

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EASTERNCOOK

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Reviewed: Oct. 12, 2004

This was simple and delicious. All age groups in my house loved it. (3yrs.-55 yrs.) It did take a lot longer to bake then what the recipe stated. So be aware of that if you are in a specific time frame to get it done.

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family of five

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Jul. 6, 2004

Thank you for the great recipe. Since the cake mix is too sweet for me, I only used half the mix, used cake flour, shortening, & egg. I also used meringe for the cheese part & turned alright. I wish I could show the picture of the cake.

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NUITCCHI

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Reviewed: May 25, 2004

Absolutely delicious made with chocolate cake mix. I made one the day before yesterday and it was such a hit that I made another one to take to a potluck last night. It got rave reviews!

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