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Where to begin? First the cheesecake overflowed onto the bottom of my oven. Since I'm at sea level and used a 9 1/2" pan this should not have happened. This resulted in a misshapen top, which was also badly cracked. Secondly, the cheesecake was not smooth at all, but rather grainy (and I did beat it for the 20 minutes like the directions said). Lastly, this cheesecake is very bland and boring. I only had one tablespoon of lemon juice but I can't imagine that making a very big difference in the taste. Overall I think it was a big expense for something just not worth it.

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phyllis_kirchdoerffer March 25, 2008

I know this recipe and have made it many times. It comes close to a German cheesecake and since I am of German heritage and can't get Quark ( similar to ricotta) here this is as close as I can get to the real thing :) Thanks for posting this . Ri

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~Ri May 25, 2006

This was delicious, however, I'm at 6000 ft altitude and it overflowed my pan by at least an inch. Thank goodness I had a sheet pan below it. I've never had any issues with our altitude, but next time I may cut back by one egg, and add more flour.

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fishy1 January 30, 2006

I made this after tasting a ricotta cheesecake at Maggiano's. It was absolutely delicious! The only change I made was to add a graham cracker crumb crust. Thanks for the recipe.

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Lucky Clover December 28, 2005

This is the BEST Cheesecake I have ever had~ I topped it with Sugared Cranberries.

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Pamela H November 20, 2005
Ricotta Cheesecake