Mixed Berry Cheesecake

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This is the best cheesecake I have ever had! Make sure to leave yourself a full day to make it and do not over mix. Constantly keep an eye on it while it is in the oven to make sure the sides don't burn. I highly recommend this recipe!

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This is the best cheesecake ever. Mine didn't crack came out of pan perfect and people beg me to make it. I put chocolate on top instead of berrys didn't have a good selection in winter. If yours did crack use a hand mixer instead of a stand mixer. I got a stand mixer and made 2 both cracked they puffed up so high so I made the third one with hand mixer and it was perfect again and I have made like 20 of these. Hope this helps. I love you Ina trying your chocolae Espresso cheesecake today it is sitting in the oven looking so tempting.

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The best dessert I've ever made. It was simply perfection - I don't even feel like I need to tweak anything, like I often do after I've made a recipe for the first time. Thank you!

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This was my first time making cheesecake in a springform pan, so I followed the recipe word for word. I wish I would have watched the video before, because I would not have raised the temperature to 450. My cheesecake was too dark on top. I also had problems getting the cheesecake out of the pan, but once I did, it was delicious. I will make it again, and see what happens.

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This is the only cheesecake recipe that I have made more than once! I have made it several times and it always goes. Last year I made it at Christmas and it was gone before I even had a slice. Yummm!

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I have made the recipe several times with no problem at all. One thing I have learned in baking is invest in good quality pans. If you take care of them they will last a long time and well worth the investment.

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Awesome recipe. Followed it to the T, except that I forgot to make the berry topping for it. Well it didn't need it! Yes, the recipe is time consuming but it was well worth it. I used a water bath to keep the cheesecake from cracking on top. It worked... and the cooling method- leaving it in the oven turned off for 1/2 hr then cooling it at room temp before putting in the fridge helped as well. Delicious flavor although the lemon was a bit too strong for my taste. I will use less lemon zest next time. Maybe about a tablespoon. I struggled w/ the crust.. sadly to say. With every slice there was no crust on the bottom but at the ends. That's OK though... I was told that it tasted like it was restaurant quality. Can't beat a compliment like that! I shall make this again and hopefully will be able to fix my crust issue.

You rock Ina!!

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I love this recipe except without fail it burns on top. I have made it in three different ovens so it isn't the oven and the recipe is followed to a tee. Therefore, I am no longer cooking it for the 10-15 minutes at 450 degrees. I am going to cook it at a lower temperature for longer and see how it goes.

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Divine! I made this for Thanksgiving and everyone loved it. It was a welcome addition to the plain and overly sweet pies of the holiday. I followed the directions but for some reason the cheesecake cracked. No worry though, with all the delicious berries on top, no one knew.

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The very first time that I made cheesecake, I used this recipe. It turned out amazing and tasted great too. I made it for a family dinner, and everyone was impressed. I never knew how easy it was to make a cheesecake. Thank you, Ina.