This recipe read like a soufflé. I should have followed my instincts and put a collar around the pan. It IS a soufflé that sinks into a sort of cheesecake-ish. I'm an experience baker and I followed this recipe to the T. It soggy, which is very unpleasant. I could to serve it, let alone eat it. Waste of time and money!

The video is not for this recipe. It's for the Italian Ricotta Cheesecake (can't post links here but you can search the Martha Stewart website for it).

Have this in the oven right now but I had to keep replaying the video and rereading the ingredients/instructions since they differ somewhat. I buttered and sugared the pan. Video floured it. Video adds vanilla, missing in the ingredients. Hope the baking is correct and this turns out okay.

Made this for Easter and it came out great! The golden brown crust is gorgeous, can't wait to taste it.

Tried many recipes for this cake and this is the best one by far. It tastes great, very easy, and has to be 3 or so years I have stuck to this and make it every holiday.

I absolutely love this cheesecake. It's so easy to make and as a big fan of Ricotta this is the right thing for me! It's unbelievable how close this version comes to the german version using Quark (which is either very hard to find in the U.S or way overpriced). I'll definitely make this more often and i can imagine rum-raisins in it, too or a line of cherris on the bottom. Very delicious, will make this one often!

I absolutely love this cheesecake. It's so easy to make and as a big fan of Ricotta this is the right thing for me! It's unbelievable how close this version comes to the german version using Quark (which is either very hard to find in the U.S or way overpriced). I'll definitely make this more often and i can imagine rum-raisins in it, too or a line of cherris on the bottom. Very delicious, will make this one often!