Raspberry Cheesecake
Show: Barefoot Contessa
Episode: A Barefoot Contessa Holiday
Rate This RecipeRead users' reviews (297)
- Recipe categories: Fruit, Raspberry, Dairy, Eggs, Cheese, Cream Cheese,
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Average Rating:
Total Reviews: 297
Showing 91-100 of 297
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By eslind4_9867649
Indianapolis, IN
on June 01, 2010
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I was almost scared off by the reviews about the temperature, I followed the instructions as written (3 different temperatures and cooling instructions. I was careful not to overmix based on one of the reviews and it turned out very well. Nice even color, slightly brown on the edges and no cracking. I could live with cracks but was a little worried about it being done since it was my first cheesecake. I kept the raspberry sauce on the side so the leftovers wouldn't be soggy.
It was perfect for a special adult birthday.
By rebjhotaling_12...
Wichita, 55
on May 26, 2010
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My son's birthday request is always for homemade cheesecake. This one was quite simple to make and quite simply, amazing! Yes, mine cracked, but no one cared! I covered it with the raspberry sauce and we all agreed it was the best cheesecake I've made! It was even better the next day, but didn't last beyond that! TERRIFIC!
By cpepperd_12890373
Fort Collinsc, 44
on May 25, 2010
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I am no cheesecake expert, but I made this for a friend's birthday party, and everyone thought it was amazing! I did use another reviewer's tweaks - just to foolproof it (seeings how my cheesecakes always seem to crack. I went ahead and added a couple T of cornstarch, 3/4 c sour cream to make it creamier, and I baked it in a water bath. What came out was an incredibly creamy, delicious, non-cracked, perfect cheesecake. It was fantastic! The crust was barely noticeable (how I like it, and the citrus with the berries was great. For the topping, I couldn't find raspberry jelly anywhere (just jam and preserves - so I had to use strawberry. I also had to use frozen berries, and the very sweet strawberry jelly was balanced against the tartness of the frozen berries. The sauce looked and tasted great. HOWEVER, I think I will play with other red jellies in the future.... strawberry is almost too sweet. Overall, this recipe was indeed labor intensive, but SO worth it! I am using this as my base recipe from now on and just playing with other flavors.
By RWC25419
Falling Waters, WV
on April 30, 2010
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This turned out perfectly! Not a crack on top, inside was deliciously creamy and cheesy. You have to follow the directions carefully! Don't take any shortcuts! Refrigerating overnight is important, as it lets the flavors blend and the texture settle.
By jennahawkings_1...
atlanta, 49
on March 24, 2010
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this is a lovely recipe! a must-try!
By rochnyelena
Webster, NY
on March 14, 2010
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My son wanted a blackberry swirl cheesecake for his birthday. I found this
recipe and saw the posting from Valerie whose son also wanted a cheesecake. I took Valerie's advice and combined this recipe with Martha's
berry swirl recipe and it came out great. I also used a water bath. My son
was very happy. Thanks Ina, and thanks to Valerie for your comments.
By csljh2000
Charleston, IL
on February 23, 2010
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I had never made a cheesecake before - and this was wonderfully easy - I don't think I will be able to buy cheesecake anymore - this makes anything you buy at the store taste terrible! LOVE IT~
By Scorpion
Tampa, FL
on February 15, 2010
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I purchases all the ingredients for this cheecake than saw that it had to be refridgerated overnight. Has anyone not refridgerated this overnight?
By vjkneitinger_12...
Fredonia, 72
on February 14, 2010
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My eldest son wanted berry swirl cheesecake for his birthday dessert, so combined this recipe for the cake with the berry swirl instructions from a Martha recipe. I was concerned about whether or not the cake would set, but decided to tap into my inner contessa and give it a go. I did use a water bath, mainly because the batter filled my 9 inch springform right to the top, and I'm very glad I did. Otherwise, I followed the baking and cooling instructions to the letter, and this was the creamiest, most delicious cheesecake I think I've ever had. This is relatively time consuming, but not difficult. The time and effort are definitely worth it.
Two suggestions: move your oven rack to one below the center. I have an electric oven and the top of the cake browned more than i would have liked from being so close to the top heating element. Also, next time I would extend the bake time by maybe 20 minutes, or up the temp to 250. The very, very center of the cake was teetering on the brink of being too loose. My family of foodies ate it without a comment, and I certainly wasn't going to point a very tiny flaw out, but I will make that slight adjustment next time...and, there will absolutely be a next time, and a time after that...love that Ina Garten!
By ab342_12655986
Indialantic, 48
on February 14, 2010
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I followed the recipe almost exactly, but I did use large eggs rather than extra large. I used fat free sour cream, reduced fat cream cheese, and sugar free raspberry preserves. I didn't have any splenda, but that would have been better than the sugar. So I tried to cut a few calories and it still tasted delicious! I had to increase the cook time by about 20-25 min. then turned the oven off with the door open for the 30 min. as the recipe stated. I made this for V-day and it was a big hit!! Would definitely use the recipe again....I did use a waterbath. It looked beautiful and tasted great too! Although this was a bit time consuming, it wasn't too difficult and I haven't been baking for too long.