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Italian Cream Cheese and Ricotta Cheesecake
August 13, 2008

Very good cheesecake! Not too sweet. It was light and creamy. I followed the recipe exactly as it called for. I never opened the oven after the first hour of cooking, and left it in there another hour. After I took it out the cheesecake jiggled in the middle - I was so worried it wasn't cooked enough. But after the 6 hours of chilling in the fridge, it was awesome! Thank you!