Sicilian Cheesecake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 24, 2008
I must have done something wrong, the only thing I changed was using a store-bought crust instead of making my own, and I didn't put the whipped cream on top. It came out grainy and the crust got soggy by the time it set, because the cheese separated after it was mixed... It tasted pretty good, but the texture was pretty bad. I'll try it again and see what's up, though.
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Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

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Photo by exnyker
Reviewed: Mar. 18, 2006
Followed recipe to the letter - and when springform pan (sides) were removed, cheesecake did not retain shape... It literally started to slowly spill out onto the counter. Needless to say, this recipe was a disaster - and I sure won't use this one again. Seriously - what's supposed to hold it together? It's not baked, so there's no eggs... yet there's no gelatin to keep it firm... Ricotta cheese isn't firm enough to hold a shape - and yet there's nothing in the recipe to help it along... Very odd.
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20 users found this review helpful

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Cooking Level: Intermediate

Home Town: Burton, Ohio, USA
Living In: Rockville, Maryland, USA

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Reviewed: Feb. 11, 2006
this was so good it's just wrong!!! i couldn't believe the difference that using ricotta instead of cream cheese would make! yummy, foolproof recipe that i will definitely use again!
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9 users found this review helpful

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Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Nov. 27, 2005
incredibly tasty and refreshing. definetely a keeper!
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4 users found this review helpful

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Cooking Level: Intermediate

Home Town: Istanbul, Istanbul, Turkey

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