This is REAL cheesecake, not the sugary stuff you find too often in restaurants and smothered in cherry pie filling or gobs of fake cream. The ricotta gives it great texture - I mixed the ingredients in the KitchenAid mixer and it was perfect. I did, however, add 1 tablespoon of vanilla and left it in the oven at 150 for an hour instead of turning it off as the recipe suggested. Everyone raved about this dessert. I had a slice at 11 this morning with a strong cup of coffee. Bliss.
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This is REAL cheesecake, not the sugary stuff you find too often in restaurants and smothered...