Food Network
Home> Recipes> Baking> Cakes>
Raspberry Cheesecake Recipe

Raspberry Cheesecake

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (297)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 297

Showing 31-40 of 297

Sort by:

Newest

  • on December 31, 2011

    Flag

    BEST CHEESECAKE EVER! I try during the holidays to make one spcial dessert for Christmas dinner. I have now found the one I will make every year! Thank you Ian

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 29, 2011

    Flag

    Stunning in both presentation and taste. If you want to make something that isn't too much work but will definitely dazzle go for this cheesecake.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 27, 2011

    Flag

    I made this dessert early Saturday before Christmas day. It was hard to follow at all. I was worried about having the oven door open due to my cat but I had him in another room just in case he was curious. The dessert was thick and creamy. I was worried about the taste because I could only find Raspberry preserves with seeds but it didn't effect the taste much. I didn't care for the tartness of the berries and jelly. I originally wanted to try a cranberry cheesecake but could find a recipe on the web I liked nor was any fresh cranberries around. I guess it wasn't the right time of year. I always ask myself, would i make it again. I would. My parents liked it. I used fat free cheese cheese. I love the touch of lemon. It taste better the next day after it's been fully prepared. It's thicker and it's not as tart. You will be full after eating a slice. THIS RECIPE HAS 5 STARS FOR A REASON!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 26, 2011

    Flag

    It was not good at all...:(

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 25, 2011

    Flag

    This cheesecake was AWSOME!!! Perfect for our holiday celebration. I followed the recipe exactly and turned out perfect, no cracks on top at all. Will make it again and again and again....

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 24, 2011

    Flag

    Best cheesecake I ever made. The top did get cracked, but who cares, you're supposed to cover it with raspberries and no one even notices. The taste more than makes up for it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 18, 2011

    Flag

    I love this recipe and my family looks forward to it every time I use it. True there may be a crack in the middle, but, who cares!!! Once you put the sauce on it doesn't matter for it is still delicious. I thought of trying a chocolate ganache instead of the raspberry sauce the next time I make this cheesecake just to see how it works.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 12, 2011

    Flag

    Every holiday my family asks for this cheescake. It is perhaps the best cheescake recipe I've ever made. Well worth the effort.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 07, 2011

    Flag

    I tried this and Alton's and this was exactly what I hoped for! Alton's was tasty, but too creamy. This was fluffy and perfect! I followed recipe exactly EXCEPT added half the lemon zest and it was still more lemony than I preferred. I also let the cake sit with oven off for about an hour instead of 30 min. I didn't get to the raspberry sauce so maybe that tones down the lemon. Also, I lined my edges of the springform with parchment paper so the edges of the cake would be smooth and lovely. I would make this again and feel very proud! I've found my go-to cheesecake recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 29, 2011

    Flag

    Awesome and easy recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 ... 30 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.