Raspberry Cheesecake

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This cheesecake is AMAZING!! It was my first cheesecake I have ever made. It turned out really good. Everyone loved it and they beg me to make it again. I don't typically like cheesecake, but i really love this recipe.

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This recipe is great. I made this for a church dinner and brought home an empty plate! It was delicious.

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This by far the best cheesecake ever. I used a waterbath and the cheesecake turned out perfect... the only problem was.. my foil leaked and the crust was soggy. I will try it next time with no bath. Also frozen raspberries and "Smuckers Simply Fruit Seedless Jam" is the best. I can't wait to make this again for the Thanksgiving family dinner. Thanks Ina!

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I love this cheesecake and have made it for two birthdays in a month. I used gingersnaps for the crust once, delicious. Thanks Ina!

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Oh how my friends and family loved this cheesecake. The oven instructions are fairly detailed, but worth it!!!

YUM.

You can see pictures of how mine turned out:

www.jessica-thebookcook.com/2010/09/lifes-little-instruction-book-lifes.html

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I have always loved the Contessa's recipes, and this is no exception. However, I must be truthful with you, I haven't eaten this cheesecake yet. Hopefully, I will tomorrow. Our church is having a cake contest after the service, and then we get to eat the cakes! Yummy! So I love lemon and raspberries and started looking for a recipe to fit the bill. I came across this raspberry cheesecake and decided to give it a try. I've made cheese cakes before. One was a chocolate chunk cheese cake with Keebler's chocolate cookies for the crust instead of graham cracker. So I got the idea of using lemon cookies for the crust and found one that was made by Dare Lemon Creme Cookies. They are made in Canada and I was able to find these cookies here in the USA at the Weis grocery store. I put enough cookies in the food processor to make 1.5 cups and added the melted butter to it, and press it in the springform pan. Also, when baking the cheese cake, I put a pizza pan lined with foil on the bottom of the pizza pan because the cookie does have added oil to it and it will seep out during the baking process. I know this will taste yummy but thought to give this as a suggestion. I am making the raspberry-blueberry sauce which is also the Contessa's recipe here on the foodnetwork website. That already tastes good. I will write back sometime tomorrow letting you know how it went. I am sure it will be great! Thanks Contessa for all that you do!

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i also water bathed it and it was cracked free but i could not find any rasberry perservese so i made my own what i did is i put the rasperies in a food processer and added some sugar,water,and a little bit of cream and it turned out de lis

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This was my cheesecake and I will make it many many more times! It was pretty easy too!

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I baked this cheesecake as a dessert when meeting my boyfriends family for the first time. It was excellent!!! I followed the directions exactly..the cake did crack, however, easily hidden with the topping. I didn't use raspberries, instead I used fresh strawberries around the outside of the cake (cut the tops off and stand them upside down pointing up and filled the middle with fresh blueberries with strawberry jelly sauce. It was divine! I've made this cheesecake now 2 times, and it will definitely become a staple in my recipe book : Enjoy..

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This is so delicious. I just randomly made it once and shared it at work and had to make it 4 more times afterward. Someone even paid me money for one of them. It is a bit expensive to put together, really that's its only drawback. I haven't substituted the whole 4.5 packets, just 2, but reduced fat cream cheese works. Sometimes this cracks, but not a lot, just around the edges a bit.
This even made a cheesecake convert out of my husband, and he was scarred by a horrible cheesecake when he was younger. He didn't even know it could be this good.