Ricotta Cheesecake with Warmed Cherries

From Food Network Kitchens

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

Showing 11-16 of 16

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  • on August 12, 2008

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    The cake takes a lot longer than the suggested 40 minutes and when it does come out 70 minutes later it fell apart and tasted bland. The cherries added nothing, I should have used fresh ones. This was a real disappointment based on appearance and flavor. We had two bites and threw the rest away. A real waste of money and time. Keep looking, don't stop here.

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  • on August 10, 2008

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    This is the first time I've attempted cheesecake. I followed the suggestion of an earlier reviewer and increased the cooking time to 60 minutes. It turned out great. Very light tasting - not heavy like most cheesecakes. I didn't get the cherries to achieve a syrup consistency, either, though. I think I'll add a bit of cornstarch next time.

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  • on August 09, 2008

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    I'm a good baker, but this did not turn out well. Flat flavor and the texture was mushy like a thick custard.

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  • on June 02, 2008

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    Delicious ... light, creamy, and refreshing. Five stars!

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  • on April 09, 2008

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    Flavor was OK, not great and my sauce never thickened or got syrupy, was just watery and thin.

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  • on August 05, 2007

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    verry excellent cake!! i love it.

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