This recipe was such a welcomed sight to see. It's hard to find recipes with both Ricotta & cream-cheese. I made a few modifications that really made it work out well for me! I used 1 whole 500g container of ricotta cheese (the fresh soft cheese BARI Brand). I also used 1 & 1/4 cups of sugar. I didn't use a springform pan. Instead I baked it in a greased 14" round cake pan. I lined the bottom with a round cut piece of parchment paper, and I used a graham cracker crust to press into the sides only of the pan. Once it was baked, I refrigerated it overnight, and it unmolded with great ease. I simply flipped it upside down onto a plate, peeled off the parchment paper, and put a moderately thickened cherry topping on it. I was slightly disappointed that it cracked on the top, but that may have been my oven, or because I used less ricotta than the recipe called for. Since I was flipping it over anyway, the crack never became an issue. It was beautiful with the cherry topping, and the sides full of graham cracker.
Great recipe to experiment with. Everyone ranted & raved about my cheesecake :-) Thanks for sharing!
Was this review helpful?
4 users found this review helpful
This recipe was such a welcomed sight to see. It's hard to find recipes with both Ricotta &...