Raspberry Cheesecake

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I followed this recipe exactly; except for the topping. It looked a bit more brown than I was expecting and wondered if I should get an oven thermometer. And, it cracked on one rim. But, it tasted wonderful! Everyone raved! It was tall and fluffy and creamy. For topping I melted plum jam and added fresh blueberries. It looked amazing! I love this cheesecake.

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Perfect. And this posted recipe has the correct temps and times to answer a previous question. I've made it several times now. You guys don't need the extra steps like water baths. Follow the directions exactly and it's a sure thing and no cracking. I have acquestion I hope someone can answer. I would prefer not to serve it on the bottom of the springform pan. Do you think parchment paper would allow me to remove it without breaking? I've been afraid to ruin it to date. Also the topping isn't overly sweet if you use the suggested currant jelly, a little hard to find, but paired with the slightly tart raspberries it's perfect. Raspberry isn't my go to fruit topping either but this one is super easy and great.

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Not only have I made many cheesecakes but I also have eaten many different cheesecakes over the years. This cheesecake recipe is absolutely perfect. The only change I made was to cook in a water bath. Everything else I followed exactly as written. It tasted perfectly silky and rich like cheesecake should and it looked picture perfect! I did not make the berry topping.

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I've made a few cheesecakes in my day, and this is to date my favorite. I made it last weekend for a BBQ and it was phenomenal !! Love the fresh taste of the lemon coming through with the fresh berries. I used fresh raspberries and strawberries with raspberry preserves. Yummy!!

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This is an amazing cheesecake! I followed the recipe completely and it came out perfectly. The topping was delicious, even though the preserves had seeds in them. This is an awesome dessert and I will make it again soon!

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The most amazing and perfect cheesecake ever! It is picture perfect....follow Ina's directions EXACTLY and you will succeed.

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Incredible! I spent a lot of time reading the reviews before making this cake. I love Ina and her recipes never let me down. I read about the suggestions to vary oven times, add a water bath etc. I decided to simply follow the recipe. I followed it exactly with every step and the cheesecake was perfect. No cracks, my guests loved it. Living in Australia we don't really have "jelly" so I melted a small jar of raspberry preserve then mixed it with about 3 cups of frozen raspberries. Perfect topping. I used 5 x 250g packs of Philly cream cheese and measured my pan - 9 inches. It was certainly quite full but did not spill over. Good luck and you will love this recipe. Now to find an excuse to make it again......

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I haven't made this one yet, but I watched her video and read the recipe. On the video she puts the cheesecake in at 350 degree oven, then turns it down. In the recipe, it says 450 degrees. Which is correct? I am rating this three stars but I haven't made it yet. I am hopeful that other reports are accurate, that the cake is great.

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First cheesecake I've ever made and it is still the best! I made some for work for my second cake, and it was gone in minutes. This cake is rediculously tasty. I made mine by adding either a half cup or a full cup of lemon juice to it, sorry i can't remember. I also added zest and some juice to the crust. This will be a cake to stick around for a long, long time.

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This cheesecake is so easy to make and it's incredibly delicious! I usually use cooks illustrated recipe for New York cheesecake, but this is my new go-to recipe. I first made it 3 weeks ago and at my husbands request am now making it for the third time. The baking times needed to be adjusted a little for my oven. I cook at *450 for 20 minutes, *350 for 30 minutes and then the rest of the time at *250. I guess my oven doesn't get hot enough because the first time I made it the middle was still completely liquid when I took it out of the oven.
The resting in the fridge overnight is absolutely essential. It tastes like a poorly made custard if you eat it the same day, but overnight something magic happens in the fridge. It only gets better on subsequent days.