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Italian Cheesecake
February 07, 2002

I don't know if it's because I used fat-free ricotta or a 9 3/4" springform pan, but the cheesecake was only about 3/4" high. I was too embarassed to bring it to a dinner party the next night. Since I wasn't going to bring it, I though I'd taste it - it is too coarse a texture for my liking. Also, I thought it was too citrus-y tasting. I don't think I'll be making this one again.

  1. 16 Ratings

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