Raspberry Cheesecake

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I started using the receipe last year and it is wonderful. I've made it so many times I've lost count. It's one of the few that uses 2 1/2 lbs of cream cheese - now that's a cheesecake !
I always set a pan of water in the oven as it bakes and it has never cracked.

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I had some major problems with this recipe. I followed the directions exactly and felt confident that the cake would come out perfectly. However, after baking, the cheesecake cracked leaving me with a sunken middle and a crack all the way around the cake. Then when I tried to "extract" the cake from the springform pan, it stuck (I used a hot knife, as suggested. When I was finally able to wrestle the cake from the pan, the whole outer rim (the part that did not sink pulled off onto the pan. As a result, I had a very naked and ugly cake. As if it couldn't get any worse, before serving, I combined the berries and jelly to place on top of the cake. I used strawberries and strawberry jelly. I felt the mixture was a little runny but spooned it onto the cake anyway. It seeped down into the cake and down the sides. I was pretty disgusted by now. The cake had a wonderful taste but was not much to look at. Does anyone know how I can email Ms. Garten to ask her opinion as to what went wrong? Does anyone have any suggestions?

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First time ever making cheesecake, and it came out perfectly. It's an awesome recipe. After tasting the first one, my family even requested that I make another one for Christmas.

However, I've had some questions about the topping. It is very liquidy, and it runs all over the place. Is it supposed to be like that? For my second cake, I thought I'd boil the jelly down more, but I ended up with toffee, almost, and I had to redo it. Any advice on making a topping with good consistency would be appreciated. Thanks.

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this recipe is great! the lemon flavor and creamy texture of the cheesecake is out of this world!

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Easy to make. Better than any store-bought cheesecake!

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This is the best cheesecake my family have ever tasted. Everyone raved how good it is. My husband even said, "It's better than Cheesecake Factory"! It turned out perfect on my first attempt. The filling was light and fluffy. The top of the cake was smooth and golden. The only obstacle I ran into was not keeping a closer eye on the topping. I had to re-do the jelly because my stove top temperature got too warm and the jelly turned watery and also ruined my fresh raspberries. This recipe is a keeper. Thanks Ina!

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I am a caterer in the Louisville, KY area, and when people come to my home they expect a certain standard of food. This Christmas, I prepared this cheesecake, and I have to say - it absolutely made my holiday table. It was the centerpiece of my table. Thank you Ina for the wonderful recipe.

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Delicious and easy to make. This large cheesecake feeds a large group.

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Fabulous texture and flavor. You can't ask for anything else!

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This made a perfect cheesecake. No cracks and tasted amazing