Just helping March 29, 2013 COMMENT: Yes you can freeze it and eat it another time. It actually doesnt change the taste of it at all
oz chick April 4, 2011 REVIEW:
I made this cake for a friend for a get together at her place. I was a bit nervous as to how the cake was going to turn out, as this was the first time I had made it. Can I tell it was fantastic and I followed the recipe exactly. My friends also all commented how nice the cake was and they keep asking me to make it again.
Guest Foodie December 24, 2010 REVIEW:
I have made numerous cheesecakes and this one is clearly the best ricotta cheesecake I have made. Sometimes ricotta cheesecakes can be grainy. The trick is to drain the ricotta, have cream cheese at room temperature and beat it long enough until the texture is completely smooth. My top did crack a little. However, I melted good quality dark chocolate (place in bowl and microwave in 20 - 30 second intervals, stirring every interval and when completely melted poor on top)and it covers all cracks!
Guest Foodie June 20, 2009 COMMENT: can this be made ahead of time and then frozen??
Member since: Mar 27, 2006
Lincolnchef March 27, 2006 REVIEW:
Being relatively new at baking I wanted a cheesecake recipe that was light but also filled with texture. This one is a definite 5 star. My friends could not believe that this was home made.
One difference is instead of using a grahm cracker base I decided to grind 1 cup of raw almonds, melted 3 TBS of no salt butter and 1 TBS sugar, mixed together and patted down as base. Baked for 8 minutes at 310 F. Let cool then added completed mixture.
The almonds not only added flavor but added a nice crunch. I am now baking another one with bitter sweet chocolate swirls on top. The Lincoln Chef