Honey Ricotta Cheesecake

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I feel so bad that I didn't care for this cheesecake, because I really like most of Giada's recipes that I try. I think it's just personal preference that I like a drier rather than a creamy cheesecake. Didn't really care for the aftertast of the ricotta. My husband thought it was great - "poor" guy, now he'll have to eat the whole thing by himself!

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yummyyyyyyyy

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Made this for Mother's Day and it was a hit. I made my own ricotta cheese, and it was well worth it.

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...but the orange flavor seems a bit overpowering. When I make this again, I'll reduce the zest by a third. After preparing to put this dish in the oven, I discovered that I didn't have a roaster big enough to put the springform pan into; I simply baked it beside a pan of hot water to create a moist environment during cooking, and it came out beautifully.

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The honey and the orange zest makes this dessert amazing as a batter and more amazing and impressive when served. I was the star of the party with this dessert!

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This recipe was incredibly easy and the results were fantastic. Everyone in my family loved it. It's the perfect cheesecake to bring to any function.

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This is an easy recipe, but not much flavor. My family didn't like it. Not terrible, but wouldn't care to make it again.

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I actually added a large oranges full zest and the aroma and taste was amazing. Even my coworkers loved it and took a copy of the recipe!

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Wonderful tasty cheese cake and VERY easy to prepare.

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This cheesecake was extremely easy to make and very well worth the effort. It was also wonderfully creamy and flavorful (I did eliminate the zest and added 1/4 tsp almond extract unlike a lot of ricotta pies/cheesecakes that seem to have a quiche-like consistency. Not too rich and not too sweet. Everyone loved it!