• Julie

    OMG, I love cheesecake and this looks amazing. I’m making this today for Valentine’s Day for my hubs.

    • Hi Julie, Me too. Have fun with this and enjoy. 🙂

  • Catarina Alexon

    Fantastic idea Susan. Will have to make one. Love cheesecake!!!!

    • Hi Catarina, Thank Jeannette… :))). You will love this cheesecake and so will your family. 🙂

  • Catarina Alexon

    Fantastic idea Susan. Will have to make one. Love cheesecake!!!!

  • Catarina Alexon

    Fantastic idea Susan. Will have to make one. Love cheesecake!!!!

  • Catarina Alexon

    Fantastic idea Susan. Will have to make one. Love cheesecake!!!!

  • Used to love cheesecake. Still do. Now that I eat vegan, it is the rare treat one or two times a year. This recipe – I can taste the cheesecake now! Thanks.

    • Hi Pat, If you love cheesecake, this worth make it one of your specail treats. It is out of this world so indulge. 😀

  • Used to love cheesecake. Still do. Now that I eat vegan, it is the rare treat one or two times a year. This recipe – I can taste the cheesecake now! Thanks.

  • Used to love cheesecake. Still do. Now that I eat vegan, it is the rare treat one or two times a year. This recipe – I can taste the cheesecake now! Thanks.

  • Michelle Grundy

    That looks amazing! I can almost taste it!

    • It really is Michelle, Give a try and tell me about it. :-)))

  • Michelle Grundy

    That looks amazing! I can almost taste it!

  • Jon Jefferson

    Cheesecake freezes well. If you wanted to do this as a neato romantic thing for just two people you could still make all the batter but cook in smaller pans. Freeze the extras. Just need to modify the cooking time to ensure it doesn’t over cook.

    • Great idea! Would also prevent me from devouring the entire recipe in a single sitting!

      • Hi Jay, Thanks and good luck with the devouring thing… LOL

    • Hi Jon, That is a good idea. I have the smaller springform pans so I’ll try your suggestion the next time I make it. 🙂

  • Kelly Wade

    Short ingredients list and easy cooking directions make this a perfect recipe to try! Seems easy enough to me for a delicious cheesecake- and those pictures would make me want to top it with fresh raspberries, yum!

    • Hi Kelly, I am all about easy. This is not only easy it is amazingly good. The raspberries do set it off, don’t they? 😀

  • Doreen Pendgracs

    Would I love a piece of that right now! Looks delish — even though there is no chocolate involved. Happy Valentine’s Day, Susan. I hope you have a good one.

    • Hi Doreen, Well, we’ll just have to make one when we meet-up. I promise to add a bit (or allot) of chocolate in your honor. 🙂

  • SophiaNaz

    Susan you are fast becoming one of my favourite people ever! Thanks for this… Now to learn how to bake.

    • Hi Sophie, You made me smile and do a happy dance. This is so easy to make, so dive in and give it a try. 🙂

  • Valerie Remy-Milora

    Yum!!! this looks delicious!! And I love that it does not have a crust. Cheesecake is one of my husband’s absolutely favorite dessert and I’m going to love surprising him with this one. Happy Valentine’s Day!

    • He will love this Valerie, I also like the fact that it doesn’t need a crust. It’s all cheesecake baby. :-)))

  • Jeannette Paladino

    Well my overnight company just left, so I have a chance to comment on this post — and my recipe. Thanks, Susan, for using it. As you said, this is one of the easiest recipes to make. I have found it to be foolproof. It always turns out great and I’ve made it quite a few times — and will be making it for an Academy Awards party I’m attending. One note — occasionally a bit of the batter may leak out of the spring pan so put a liner under it. I’ve tried two different spring pans so I know it wasn’t due to a faulty spring! Not to worry, as soon as the cake begins to cook that little problem will go away. I noticed that you used parchment paper, Susan. I hadn’t thought to do that. Will make it easier to remove the cake from the bottom liner of the spring pan — and possibly avoid the tiny splatter. Enjoy everyone!

    • Hi Jeannette, I adore this recipe. I am SOOO happy you thought to send it to me to post. The parchment paper trick is something I have use for most cake recipes and it really makes taking the cake out a breeze compared to without. You’re right, it also has the side benefit of making the little link problem disappear. 🙂

      • Jeannette Paladino

        Thanks — I will use parchment paper hereafter!

  • This looks absolutely scrumptious! The only thing missing is the chocolate drizzle. LOL

    • You right Cheryl, a nice chocolate drizzle would be delicious. :-)))

  • tau

    I love cheesecake always thought it was going to be made out of cheese though

    • Hi Tau, Thanks for dropping by. In a way it is. It all depends how you perceive cream cheese and ricotta cheese. 🙂

  • It looks so good reminds me of the cheesecakes my mum use to make………

    • It’s an amazing recipe Jo-Anne. Give it a try. I know you would love it. 🙂

  • Oh yes! I see a project for hubby in this one. He used to make cheesecakes all the time, but now it’s been years. I think our spring-form pan is probably starting to rust.

    • Hi Jeri, Ah.. then must get it out and have your hubby make this. I think this well resurrect the making of cheesecake. 🙂

  • DC

    Been looking for a cheesecake recipe for a long time…Will try this one. It looks really easy to make. Don’t have a spring form pan though. Thanks for sharing Susan…

    • Hi DC, Thanks for stopping by. :-))) Your most welcome. This a winner for taste and ease. Enjoy. 🙂

  • I love cheesecake. This sounds delicious.

    • Hi J.L. I do too and this one is a winner all around. Give a try. 🙂 BTW: Thanks for stopping by. 🙂

  • wendy mccance

    Oh my g-d, I want to make this NOW. It sounds so good.

    • Hi Wendy, It is really, really good. I hope you’re able to make it as soon as possible. 🙂

  • Adrienne Jones

    You cook the best looking stuff! Thanks for the recipe.

    • Hi Adrienne, You are too kind. It also helps to have a great recipe to start with. 🙂

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