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Raspberry Cheesecake Recipe

Raspberry Cheesecake

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Average Rating:

Total Reviews: 298

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  • on May 19, 2013

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    I baked this cheese cake and it turned out great. I followed the recipe exactly and turned out with a really nice light brown top. I used the blue berry sauce and everybody loved it. I'll definitely keep this one. I have baked it 2 more times in the last month and it turns out perfect every time. The lemon zest really gives the cake a nice subtle lemon flavor and it's great without the topping. Thanks Ina!!! I always give your cookbooks for gifts because your food is awesome and turns out great every time. You are my favorite.

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  • on May 03, 2013

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    I just finished it, it looks great, no cracks (I placed the cake in the middle rack and in the lower rack I placed a baking sheet filled with water. It is little brown on the top - I think I need to experiment a bit with my oven. I'm sure it will taste delicious, but can confirm only tomorrow :

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  • on February 25, 2013

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    This is a dream come true. My boyfriend is lactose intolerant but loves cheesecake so I was determined to find a way to make him a soy cheesecake and this was the recipe I used. I simply substituted the sour cream and cream cheese for soy versions (sold at Kroger, Trader Joe's and followed the rest of the directions as stated. I was skeptical about not doing a water bath but my cheesecake came out beautifully - no cracks. It has a wonderful light, fluffy delicious texture and taste. I am making this recipe for the second time today and decided to use 1/2 tablespoon of lemon zest instead of a full tablespoon. I used a blueberry sauce for my cheesecake and the lemon and blueberry together is DIVINE. I recommend following this recipe exactly and you should be just fine! Also, do not open the oven from the time you put in the cheesecake until it's time to come out. It's tempting, but it's best to leave it be! THANK YOU!!! I feel no need to try any other cheesecake recipes!

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  • on February 03, 2013

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    Creamiest cheesecake I have ever made, I added another 16 ounces of cream cheese and didn't top it with anything, crust was perfect . Only negative is mine cracked even though I followed details exactly, will make again!

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  • on February 02, 2013

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    The most creamy cheesecake I ever had. My son wanted a cheesecake for his birthday and the family loved it! I only used the zest of one lemon and that was enough. Awsome!

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  • on January 29, 2013

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    Love it!!! Not a big fan of Cheesecake. However, made it for my co-workers and everyone enjoyed it including myself. I follow all the instructions however, it had a little crack in the middle which wasn't a bid deal. I'll make it again and again.

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  • on December 26, 2012

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    Loved this cheesecake!
    I did make just a few alterations, I used 4 packages of cream cheese and one marscapone. I also only used the zest from one lemon and will cut that back to 1/2 tablespoon. It was beautiful, and the very first cheese cake that didn't crack. For topping I used blueberries that I had froze from summer, just cooked a quart with 2T. Of sugar and 1 teaspoon of lemon zest and the juice from one lemon. I drop the whole lemon in the pan and simmer 5-10 minutes. Then remove lemon and chill. It was amazing. Everyone took some for their midnight snacks.

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  • on December 24, 2012

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    December 2012... made this cheesecake for Christmas Eve. As usual, thanks to Ina, it was perfect! Followed the directions exactly as written...no cracks and not underdone as some have said. I started worrying when it took my oven over 15 minutes for the temp to come down from 450 to 225 (since it was starting get pretty brown on top. But it was fine. Would definately make this one again.

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  • on December 23, 2012

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    Looks wise. My cheesecake cracked after turning off the oven and leaving it inside for 30mins with the door slightly opened. Maybe I should've left it wide open so that the temp of the oven wouldn't be so hot while it's inside for 30 more mins. But we have a galley kitchen and we have a 3 yr old running around and I don't want him burned, so it's more of a safety issue for me. I'm serving this tomorrow night for our Christmas eve dinner with family. I'm glad it calls for the raspberry topping otherwise it wouldn't look very presentable. I know it would taste good because I tasted the batter and it was awesome. It looks done to me it doesn't wiggle when I move the pan so I'm just gonna refrigerate this overnight.

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  • on November 23, 2012

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    In a word PERFECTION. I made this for my niece who wanted a raspberry cheesecake for her birthday(thanksgiving week. Lets begin with the fact that I don't bake,but I decided to make this cake for her.I am so happy I did. It was a HUGH hit!!!! Even people who don't like cheesecake had seconds. I was so proud of it. I followed the recipe exactly and even though it takes a day to make. I'ld do it all over again.A big pat on my back. Thanks Ina.

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