kagebaby Recipe Reviews (Pg. 1) - Allrecipes.com (19990316)

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Italian Cream Cheese and Ricotta Cheesecake

Reviewed: Dec. 30, 2013
I made this exactly following the recipe, except I followed the advice of other reviewers, wrapped the springform pan in 3 layers of aluminum, and placed 2 round 9" cake pans filled with water on the rack below the cheesecake. Baked for 1.5 hours, left it in the oven for another 3 hours, then rested it outside the oven for 2 hours before putting it on the fridge. No cracking at all as some people complained. Just out of preference I added a graham cracker crumb crust and a strawberry glaze. I served it after letting it sit a day in the fridge at a family Christmas dinner and everyone loved it! I was surprised by how easy it was, just requires appropriate resting time.
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Zucchini Patties

Reviewed: Nov. 2, 2012
With a couple of adjustments based on other reviews, the result was a super delicious, super healthy meal that I will definitely be making again in the future! I subbed the flour with bread crumbs. I didn't have any Italian bread crumbs as others suggested, so I used plain ones and added Italian seasoning. I used a low fat 4 cheese Italian blend for my cheeses because it's what I had on hand, and added a bit of garlic powder to the mixture. I also made sure to squeeze the excess moisture out of the zucchini as many others suggested. To cut back on fat I baked the patties on a non-stick pan at 375 degrees for 10 minutes on each side. Hubby made a face when I told him I'd made a veggie meal for lunch, but changed his mind after his first bite!
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