ISO: ISO: Gay Made the Ricotta Cheesecake post #8469 today. It is

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misplaced-in-az

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now in the garbage disposal. I followed the directions to the letter, but no way was it baked in 45 minutes. I ended up baking it more like 75 min. It looked a little jiggly in the center like most cheeecakes do. Let it cool 30 min, put in the fridge for 6 hours. When I went to cut it, the middle was goopy and the edges were very soft. Even the crust was not baked right. I know Ricotta cakes have a different texture, but this was nothing like I have had before. All those ingredients!!! I think from now on I will stick to my T&T from Cooks Illustrated. It never fails me. If you happen to make this cake, let me know how it turns out for you. By the way, I do have a brand new oven, and everything I have baked in it has turned out beautifully. Just thought I'd let you know my experience.

 
Misplaced in AZ, Sorry to hear your experience with the recipe. Since I have not made the recipe I

can't comment. I am going to try to make it this weekend and I will let you know my results. Again I am sorry that it did not work out for you. I had had a discussion on Giada DeLaurentiis's recipe that I did make and stated it was very good, however, I like a cheesecake with more height and searched and found this recipe as it contained the elements of her recipe that I liked and thought I would post it for Marilyn in Florida and Cyn in NY State as per our discussion.

Sorry again that you wasted all those ingredients.

In the future I am only going to post tried and true recipes. Sorry again for your experience.

 
Gay, It certainly was not your fault that this did not work for me. I

just wanted to let you know what happened so if you decided to try it, you would know what to look for. Hey, it wouldn't be the first time I have had a "food disaster". LOL Thanks for taking the time to anwser. Good luck with your attempt.

 
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