Italian Cream Cheese and Ricotta Cheesecake

Okay! I cut the sugar down to 1/2 cup and the cake was STILL absolutely wonderful with a cup of espresso :) Also - since there's just two of us in the house, I used an 8 inch springform and two 4 inch springforms (shown) - gave the larger cake away to a neighbor (save me save me!!!). Cut the cooking time by about 15 minutes for the small ones, if you choose to try this.

Second time making this recipe, but this time I used the cheesecake bath method. It came out much better.

Absolutely fabulous..I followed the recipe right all except for the baking temp..I followed what someone else on here did baked at 475 for 10min and turned it down to 200 for 1hr then it sat in the oven for an hour it cooled down...came out excellent!!

This was superb! I made half the recipe and just cut the sugar a bit plus used plain yogurt instead of sour cream, as someone suggested. Baked in ramekins (5 in total) in a glass pan filled with water. Also followed the suggestions to avoid cracks. Kids and us loved this =)

My first cheesecake - very happy with it! No cracks. Thank you!P.S. I used organic date sugar instead of regular sugar.

Everyone LOVES this cheesecake. Only problem I have is it always cracks on top. Any ideas?

This is the best cheesecake I have ever made. I substituted gluten free flour for the regular flour and I soften the cream cheese in the microwave to avoid it being lumpy. Everyone loved it and wanted the recipe!

This recipe is excellent. The only things that I do differently is creaming the cream cheese and adding the sugar together, so there are no lumps. I also added 1 tablespoon of vanilla along with the tablespoon of fresh lemon juice. I put water in a pan and put the wrapped cheesecake pan in it to help keep it from cracking.

I made this with a few modifications per the reviews I read. I added a third package of cream cheese and cut the sour cream down to 8 ounces. I increased the sugar to a little over 2 cups and it still wasn't overly sweet, just right. I tripled the vanilla. I squeezed the juice from a whole lemon. Zested it too and put that in the batter. I made a crust from cinnamon graham crackers, butter and sugar. I cooked it at 300 for 70 minutes in a water bath and then turned the oven off and left it in for 3 hours but it still cracked. Next time I'll put a pan of water on the lower shelf...much easier....and cook it less. The topping was fresh blueberries with wild blueberry preserves nuked until runny. Took it into work and more than 1 person said it was the best cheesecake they'd ever had in their life!