Berry and Ricotta Slice

It tastes very very good, however falls apart. So if your trying to impress guests I'd stay away.

• hannahmattina

• michigan

• 8/16/2016

This is a cheesecake. Ricotta cheesecake. It's rather thin, hard to serve, but tasty cheesecake. I don't think I will make this again. There are so many more good recipes for better cheesecake that I don't need this thin one. It was really hard to make a clean slice.

• nikosas

• San Diego

• 7/6/2016

Another winner! Everyone loved the lightness.

• sugarchinni

• Toronto, ON Canada

• 6/27/2016

Do you have to use rice flour? Why stock something I would use rarely.

• spitfire22

• SW Florida

• 2/11/2016

Pan size is 7 x 11 400g = 14.1 oz 125g = 4 1/2 oz

• cheesewoods

• 7/15/2015

Would appreciate U.S. measurements. Thank you.

• toni313

• Salisbury, MA

• 7/15/2015

400 g of ricotta is 14/15 ounces. 125 g is 4.41 ounces

• jeanhebertbrown1

• San Diego

• 7/4/2015

Great recipe! Easy to make and with such freshness about it that makes you want to eat a slice every time you walk into the kitchen. Added honey to the fresh berries after it was all done. Delicious.

• kyrabruning

• Lima, Peru

• 5/4/2015

So good! I ended up just using regular sugar and cream cheese.

• Ophy

• Los Angeles, CA

• 4/29/2015

I just used a whole (16 oz) container of ricotta and about 2/3 of an 8 oz block of cream cheese and it came out well. Pretty low carb if you substitute Stevia for sugar.

• egardenut

• Northern Virginia

• 4/19/2015

Can anyone translate the recipe to USA measurements? It sounds so easy to do, just not sure of the translation.

• cathyleone

• 4/19/2015