Raspberry Cheesecake

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I love this recipe!!! I have made it twice and both times it turned out fabulous. I use a water bath and the cake comes out almost perfect, with maybe a small crack. I didn't use my eggs or cream cheese at room temperature the second time I baked the cake and it still turned out perfect. I get compliments from anyone who tries this recipe! The hardest part is waiting until the next day to taste it!

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This was an amazing cheesecake recipe. It was worth the 3 hours it took to cook and prepare.
I did place it in a water bath in a roasting pan with an inch of water and covered the cheesecake pan with foil on the bottom and it came out without one single crack! It was perfect! The sauce was so delicious and so easy, and it look so good to eat ! I served it on a white pedestal cake plate. It looked really Christmas festive with a spring of mint on the sides. Its one of my favorite recipes of hers.! Note I did add 20 to 25 minutes to the baking as suggested by the other reviews and it was perfect.

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This was a great recipe that everyone raved about...however; the cooking time was WAYYY under-estimated. We cooked this double the time and it was perfect. I'll make it again but I won't struggle so much with the cooking time:

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This is the BEST cheesecake I have ever tasted, store bought or otherwise. I really can't believe that *I* baked it.
This was my first cheesecake. I had decided to make this at 9pm the night before and found the recipe online while in the parking lot of the grocery store. Normally I will check different recipes and all the reviews, getting tips, and follow directions strictly but this time I did not. I missed the part about the eggs being at room temperature (although they had sat out for a bit, the cheese was still cool too. I also forgot to turn the over up to 450 degrees (but caught it about 2 minutes in. After it went in the oven, I started reading other reviews and became really worried how it would turn out, esp with warnings about exact time and temperatures and that eggs and cheese need to be room temp. I didn't use a water bath either, but this still turned out amazing. No cracks, cooked perfectly.
I will be making this again.

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I've been making this cheesecake for 3 years and still my favorite, I make it for work, home, holidays gifts and my family loves it. the best recipe. I would rated 10 star if I could.. Thank you Ina for this wonderful recipe.

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i made this recipe yesterday and OMG it's soooo good! it was my first attempt on making a cheesecake and i will definitely do it again! i would cut a bit on the sugar though...1 cup indstead of 1 and a half.
i recommend everyone to try it

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I've made this recipe a few times now, and it always turns out beautifully! Most recently, I took it to work for a co-workers birthday. Someone commented that it was the best cheesecake they've ever had.

It's very easy - this is not a fussy recipe.

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Ina is the second after Julia Child in my favorite chef list. Thanks Ina for a wonderful recipe. This is my first cheese cake and OMG!!!even my husband (the food police in the family loves it.
You are the BEST.

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This is the BEST cheese cake! Ina has the BEST recipes, and an awesome attitude!
This was my first homemade cheese cake, and the only one I like to make. There are so
many different ways to make it unique.
The first time I made it was 5 years ago. Awesome!!!!
Ina, you are the BEST! I love to watch your show. You make things so clear for us at home
to make these great dishes and deserts.
Thank you!!
Denise

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This was my first homemade cheesecake that I made instead of using a pre package. I made it for a bake sale and everyone thought it was amazing! I did use some other reviewer's tweaks and used 3/4 cup of sour cream and I baked it in a water bath. In addition, I used vanilla wafers instead of the graham crackers. Everyone really loved the cheesecake and responded on how creamy it was. I told them that this was Barefoot Contessa receipe and could find it online.