After reading all the reviews I decided to try this recipe with just one small change, using a teaspoon each of orange and lemon zest. Oh, and the ricotta cheese I had on hand was low-fat. I must say I was surprised by the results. With the cinnamon, vanilla, and coarser ricotta texture, it reminded me more of a dense rice pudding or bread pudding than cheesecake. I liked it, though! I served it to guests with the question, "What does it need for a topping?" and someone made the excellent suggestion of drizzling just a little melted white chocolate and a spoonful of whole cranberry sauce over each piece. Mmmmm, that sounds really yummy -- or better yet, lingonberries! Anyway, I know I'll enjoy making this cheesecake and continuing to experiment with possible toppings.
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After reading all the reviews I decided to try this recipe with just one small change, using a...