Mixed Berry Cheesecake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We loved!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was absolutely delicious! I followed the recipe ingredients exactly. I did view the video which has different cooking directions than the printed directions. I followed the video directions. This came out PERFECT! The color and texture were beautiful and not one crack happened! PERFECTION!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this recipe, however the top of my cheesecake gets very dark and although the taste is fabulous it doesn't look as pretty as Ina's.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love this recipe. Not only tasty, but beautiful. For the topping, I just use fruit that I sprinkle with a bit of sugar.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love Ina and this is one of my favorite recipes of her along with her Lemon Yogurt Cake & Tiered Chocolate Buttercream Cake. I always use a waterbath when I bake a cheesecake even though this recipe doesn't say so. I agree with other reviewers who think 450 degrees F is too high a temperature to bake a cheesecake because sometimes it causes the cheesecake to crack on the top. So, instead I bake my cheesecake at 425 degrees F for the first 10 minutes.

Then lower the temperature to 225 degrees F and bake it for another 1 hour & 30 minutes. Then I turn off the oven and leave the cheesecake in for half an hour. It always turns out great and without any cracks. The cheesecake tastes better, the longer it sits in the fridge. I usually keep mine in the fridge for at least 18 hours or so before I cut into it and it tastes great. I have made strawberry swirl, chocolate swirl as well as mixed berry & blueberry topped cheesecakes by using this recipe. Thanks, Ina!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have used this recipe to bake quite a few cheesecakes over the years. It's delicious. However, I recommend baking it at either 400 or 425 F for the first 15 minutes. It's a good idea to use a water bath to prevent the cheesecake from cracking on top. When I baked my cheesecakes at 450 F for even 10 minutes, they'd crack on top even if I used a water bath. For those people who are diabetic or who want to use a sugar substitute, try substituting equal amounts of Splenda instead of the granulated white sugar. It tastes just fine.

You can also make it low fat by substituting reduced fat cream cheese for the original or full fat cream cheese and egg beaters instead of extra large eggs. I recommend not to use the fat free cream cheese. Not only it tastes weird, but it also causes the cheesecake to crack no matter how cautious you are. I'd also recommend using a 10" springform pan since the batter for this recipe fills up the 9"springform pan all the way to the top.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So much flavor in the berry topping and over a perfectly created cheesecake. Way to go Ina, your recipes carry through entertaining taste buds everytime!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this cheese cake for Thanksgiving Dinner it was the bomb. I loved the taste the texture was great. The mixed berries on top was wonderful. I did place a pan of hot water under the cake on the next shelf. I would suggest this to anyone that wants a good cheesecake. I followed it to the Tee.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made my 1st cheesecake for this thanksgiving and it turns out a huge success. I love this recipe, and I follow it (400 degree instead of 425, no cracks at all. All my family members love the cake, I think it becomes new tradition now.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made it exactly as directed and it came out flawless.