Raspberry Cheesecake

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Awesome and easy recipe!

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Excellent flavor, creamy texture gets this 5 stars. Best cheesecake I've had in a very long time. I had to use Gluten Free graham crackers ( 8 oz and reduced the butter to 5 T was a great crust, reduced lemon to 1 teaspoon. It did crack but that started happening 1/2 way into the baking time, I used the water on the side. It was my fault it cracked I only had an 8 1/2" pan that was 8" total pan size. I did tap the pan b/4 baking as it was very airy. Awesome cheesecake.

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Its worth the time and effort!! Amazingly easy and incredibly delicious!!

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excellent cheesecake out off the world

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OMG! This was a Great Cheesecake! I served with strawberries on half and left the other half with nothing on it. I just put the sauce out and left it up to the person to choose. Everyone Loved It & I, not being a great cook, was absolutely beaming with pride. I did read a lot of the reviews and as craigranch_11666879 posted, I followed a lot of them. I think those that didn't have any luck should try again with help from some of the reviews. Oh and btw, this was my first cheesecake.... I can't imagine anyone not just loving this. Thank you, Ina

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This was so terrible! Very brown on top though I baked 400 not 450 for the beginning. Cracks too. Then, to top it off, it tasted terrible - very blah like egg custard with a squishy air bubbly texture like a souffle. I just wasted my while evening plus a lot of planning so my advice is do not bother. I followed directions to a tee other than the temp at the beginning

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This is a delicious recipe only for the cheesecake. I did not like the raspberry topping. Thus, the four stars. I thought the sauce was too thick and sweet and ruined the overall taste of the recipe. For my second serving I omitted the sauce and that's why I noted I like the cheesecake part only. Perhaps if one were to make the raspberry sauce from scratch - controlling the sugar and the thickness with cornstarch and water - the result would make a difference. If you are looking for a great cheesecake recipe this would be it. It is saved in my recipe box.

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Here's what I did based on ALL of the reviews... --Move rack to one notch below center. --Put a bowl of water in the oven alongside the cheesecake (perhaps it prevents cracking?. --DO NOT use convection, use traditional BAKE. --450° for 15 minutes, then 225° for 95 minutes, then oven off and door open for 30 minutes. --1/2T lemon zest. --4 more full crackers in the crust and one more tablespoon of butter. It's CRAZY amazingly good! I took to a party last night and folks were amazed that it was homemade...it was SO gorgeous!!

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Best cheesecake ever!!!....Very easy to make...I have a new favorite.

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4th time I have made.best ever cheesecake. my brothers and son ask for this all the time.