By AZRoxy63 on December 27, 2007
"WARNING: once you eat this you will NEVER be able to eat any other cheesecake as long as you live! But it is so worth it! YUMMY! As I cheesecake lover, I am almost bummed to have eaten this because after tasting it no other cheesecake ever compares to its superior taste!"
Serving Size: 1 (181 g)
Servings Per Recipe: 12
"My son made this cheesecake for me and it was the best cheesecake ever! I think I ate the whole cake by myself (not all in one sitting of course) but one piece lead to another, and another, and before you know it it was all gone! I am now making this cheesecake myself and I hope it comes out as yummy as when my son made it. Great recipe!! Oh, one more thing I forgot to mention was that in the recipe it calls for 6 tablespoons of flour but it does not indicate when to add the flour. I noticed that another reviewer said the same thing, and I did the same thing (I added it to the batter)."
"We really really enjoyed this cheesecake and ate it for breakfast this week. Yum for sure. However, we did kind of wonder when/where the 6 tablespoons of flour were to go. Therefore, we added them into the batter. This cheesecake may take some time, effort, and work but it is so worth it!!"
"This sounds great! I usually make a classic New York Cheesecake, but look forward to trying an Italian one. I've looked at a few of the recipes and suspect that the true classic Italian are the ones with Ricotta Cheese and Marscapone, as opposed to cream cheese. But this looks great and it's the one I'm going to try.<br/>For mpanarese & Nichole Beaver- The recipe DOES say whe to add the flour. It's step #7, which says "With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth"."