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Reviewed Ricotta Cheesecake

May 19, 2013 in Food Network Community Toolbox on

I liked this recipe. I have been looking for a recipe from maybe 50 years ago that was probably made with dry cottage cheese. It is high (4" to 5" and is dark on top, no bottom crust, and has a light, spongy consistency. This is the closest I have come and will do some experimenting."

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