Moist, light, and probably too many calories... This cheesecake was an Italian cheesecake. I downloaded about 6 recipes, read a bit, then used mostly Rachael Ray's recipe; Martha Stewart, and La Travola's directions; and a few twists of my own. I had never made any kind of cheesecake before, so I had no clue what I was doing... I need to write down this recipe before I forget! I had heard that Italian cheesecakes were dry; this was not, it was moist, light, sweet, and slightly citrus flavor, but subtle. Time includes rest times.