Ricotta Cheesecake with Warmed Cherries

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Tasty, but could use more sugar. It actually tastes better as it sits in the fridge over a few days.

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WARNING: There are 2 types of cheesecake, people! NY style (which most people are accustomed – is dense and Italian (which is made with ricotta cheese, not cream cheese as cream cheese is typically an American food item. If you want the dense style this is not for you. Look for a recipe with cream cheese as the main ingredient! If you want an Italian style, this is pretty good. If you buy your ricotta at a grocery store, be sure to strain it before using to remove excess moisture.

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I can see why some of the comments have been negative, because it was hardly what I expected. However, it was light and lemony, which I enjoyed. The cherries were fabulous (I used fresh cherries. What confused me the most was the "loaf" pan. I have a glass loaf pan and it made it very deep in the pan and took much longer than the 40 minutes that was listed to "set up" I think I had it in for more than an hour. Definitely NOT a traditional cheesecake taste, so if you like light and lemony, give it a try....

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I didn't make this cake but as an Itallian there are some things to understand about ricotta. Ricotta should be bought in an Italian market where you will get the real thing. Ricotta that comes in supermarket cartons (like cottage cheese doesn't have the proper texture and is grainy. I don't think you can get any ricotta cheesecake to taste as good as a cream cheese cake, but it is lighter and less fat.

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Easiest cake in the world to make, everything goes in the blender and done. Tastes fantastic and makes a stunning presentation with the cherries. We cut the cake into smaller pieces, topped with cherries and served like petit fours.

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This was my first time making a cheesecake, but i had higher expectations. I followed the recipe closely, however, when i took it out of the spring pan to cut, the cheesecake first, fell apart and then it just tasted bad. the texture of the cake was nothing like a cheesecake, it was like a really weird lemon custard and just overall bad. i am now scarred from making cheesecakes for the rest of my life. it will be a while, before i attempt to make another cheesecake.

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I hate wasting food. I should of taken some of the other reviews more to heart before I made this. The texture alone made me spit it out. It had the texture of rice pudding, which I don't care for either. I know that I cooked it long enough because it was in the oven for a little under an hour. I have to admit, I didn't make the sauce but I'm glad I didn't waste any more ingredients than I did on a bland uninspiring cheesecake.

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I made this yesterday for dessert for a dinner party. I followed directions, but it was grainy and bland. The only good thing about was the blueberry topping I served it with. It was so awful that I put the rest out for the raccoons - they cleaned their plate. :

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So easy and so good!However, there was too much sauce for us, I should have only made 1/2.

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This was soooooooooooo GOOD!!!!!!!!!!!!