Reviewed: Apr. 9, 2012

I made this on Easter Sunday. I knew not to expect "Cheesecake." I really liked it. Not too sweet. Not too heavy. I sprinkled powdered sugar over the top and then a little extra when plated. Do not change a thing. Imagine cheesecake meets custard. Delicious.

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Reviewer:

the diva

Cooking Level: Expert

Reviewed: Apr. 5, 2012

so delicous!! i have the flavor of my grandmother's cheesecake in my memory, so my alterations were in an attempt to replicate hers. she always made this was a fresh pasta crust - sounds bizarre but it wouldn't be easter pie without it. use the basic pasta recipe from this site, roll out thinly, and lay in the pan like a pie crust dough. to this recipe i omitted the cinnamon, subbed anise extract for the vanilla extract, omitted the orange zest, and added one shot of rum. thank you for a great recipe!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Apr. 5, 2012

I did not care for this recipe. I made it look really pretty but nobody wanted to eat it :-( I didn't expect it to be like cheesecake either.

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Reviewer:

Hanna88

Reviewed: Mar. 31, 2012

Really good! I used lemon instead of orange (just did not have orange)

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Reviewer:

VITOCHKA

Reviewed: Mar. 19, 2012

Plain and simple it was delish. I did add some amaretto to the mixture and added some fresh blueberries and raspberries to plate.

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Reviewer:

NainInCandia

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Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

Reviewed: Mar. 16, 2012

Really good tasting cheesecake. Not at all a New York style cheesecake, has a flavor and texture that reminds me of bread pudding... We are going to make this again with more cinnamon and plumped raisins! Still, really good. It was great drizzled with organic honey and topped with whipped cream...

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Reviewer:

arabianartist

Reviewed: Jan. 29, 2012

Extremely authentic and absolutely delicious! Couldn't have been easier to make, either. Fresh orange zest is what really makes this cake. This recipe is a definite keeper!

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Reviewer:

penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 28, 2011

I had to keep this is the oven for an extra half an hour. It wasnt done in the allotted time. But other than that my family loved it.

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Reviewer:

My favotires

Cooking Level: Expert

Living In: Nanticoke, Pennsylvania, USA

Reviewed: Sep. 14, 2011

Maybe I did something wrong. It was not good at all, not sweet and weird texture. Kids would not eat it at all.

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Reviewer:

alise

Cooking Level: Professional

Reviewed: Aug. 27, 2011

This cheesecake was very good especially the next day. Next time I will change a few things. I added orange extract instead of orange zest and that made it taste too aromatic it was kind of like eating perfume. I think next time I will either do orange zest like the recipe states or maybe lemon zest like a lot of others suggested. I also think that it could use slightly more sugar (we sprinkled it with powdered sugar) and like others suggested I think I will be using less eggs. I think 5 eggs would be plenty. Very good recipe though and I didn't feel guilty eating it.

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