About this recipe: This ricotta cheesecake is similar in style to other cheesecakes, but it is much lighter. Hope you enjoy!
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Used different ingredients. After some modifications this is a 5-star recipe. (1) Use whole milk ricotta cheese, drained (To drain ricotta cheese, wrap in a double layer of muslin. Place in a colander and weigh down with a few tins. Allow to drain over a bowl in the refrigerator for 1 hour.); (2) Replace the the cinnamon, orange zest, vanilla extract and salt and add 5 tbsp of amaretto; (3) Use only 5 eggs; and, (4) I used a hand mixer instead of a spatula (much smoother!) - 18 Jul 2008
Used different ingredients. Nix the Cinnamon, orange zest and salt and add 5 tbsp of Amaretto. I use DiSoronno. It will need to cook about 10 to 15 minutes longer. This is how real Italian cheesecake is made! - 18 Jul 2008
Used different ingredients. This is a great recipe. Lemons are better than oranges, 5 in stead of 6 eggs and watch not to overcook, 75min is good. The secret is the ricotta, avoid the cheap stuff for the best consistancy. I'm not much of a cook and this cake ALWAYS works. To decorate, use marmelade as a light glaze and top with strips of orange or lemon peel. (The cake is already nice and golden...) Enjoy - 18 Jul 2008