Cherry Ricotta Cheesecake

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This was excellent, I used the frozen mixed berries on the top with a little cornstarch to thicken. I used 1/2 stevia with the sugar. My hubby loved it.

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I made the recipe with regular ricotta, cream cheese, organic eggs, greek yogurt, vanilla bean paste and organic orange zest instead.
It is fantastic. If you don't like the texture, oh well, chances are you don't like ricotta for it's grainy consistency.
Like someone else said, processing the ricotta longer will help.
All and all, I've made this recipe many times.
I use seasonal toppings: cranberries in winter, rhubard in spring, or strawberries, raspberries..and it is far,far,far.. from being not edible or bland. Very, very good. Indeed.

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This isn't cheesecake. It makes for a fluffy sweet desert that I thought was pretty tasty... but it's not passable as cheesecake.

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As a LONG TIME lover of cheesecake, I give this recipe 12 out of 10. To those that say the texture isn't right - PROCESS the ricotta LONGER! I have made this twice now and it is the 2nd best I have EVER had. I didn't use 'reduced fat' ingredients AND I left the salt out and it still blew the 'traditional' cheesecakes out of the water (or oven. This is a recipe that I will absolutely hand down through the generations!

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I just made the cheesecake and it was great. My husband and I love it. I even used brown sugar, because I ran out of white. I was easy to make.

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Ok....cheesecake lovers everywhere...this is not a full fat, creamy, melt in your mouth, OMG I know I'm eating 700 calories and just blew my diet chessecake. It's a light version made with ricotta cheese and neufchatel...it's a little different and doesn't necessarily slip down your throat...but it's yummy! Really, it is. I'm a ricotta cheese lover so the flavor and texture of the ricotta didn't bother me at all. It is evident that you are eating something much lighter than a regular cheesecake here...but that's just it ...it has a different taste. I think it's delicious -- everybody loved it, went home happy and still fit in their size 6 jeans. I'm pleased. Do I like it better than real cheesecake...well...of course not... but I would absolutely make this again.

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I really like a traditional cheesecake that's more rich. Since it's a reduced fat recipe, I wasn't expecting much, but it was very light. It did have nice flavor, but it just wasn't what I'd hoped for. I don't have a food processor so I used a mixer. I'm not sure if that made much of a difference, but it still had that weird texture from the ricotta cheese. Regardless, I wouldn't make it again.

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I am literally in awe of how anyone could think this cheesecake was even edible. It was so bad I threw the whole thing out. The texture was awful. And the cake and sauce were both lacking in any kind of flavor. I know how to and am good at cooking and baking, so I know it was a recipe problem. I absolutely do not recommend this cake. There are way better low fat things to eat in this world.

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This is now my go-to cheesecake recipe. I don't make many things, but this recipe comes out perfect every time. The consistency worried me a little at first because it's not as dense and perfectly creamy like a traditional cheesecake- but after one bite I was in heaven. I also loved the fruit topping. I'm not a fan of the canned toppings that you can buy but the recipe's is delish. I've now made it with cherries, blueberries and strawberries. On a side note, I never knew what neufchatel cheese was until this recipe- and now I sub it in for anything that calls for cream cheese. Mmmm

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This recipe was not hard to make, and absolutely fantastic. I nearly died from the joy of eating this cheesecake! And it is healthy (or healthier, anyway for a cheesecake, given the nonfat cheese. Wow. Ellie hit this one out of the park!