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Mixed Berry Cheesecake Recipe

Mixed Berry Cheesecake

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Average Rating:

Total Reviews: 181

Showing 131-140 of 181

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  • on November 23, 2009

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    Patricia, I'm with you. I too, do not have the time to make the cheesecake, however, the topping sounds wonderful. I plan to just buy a good quality cake & use this fruit; I'm sure it will be a show stopper!

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  • on November 23, 2009

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    Great recipe! I'm not a dessert baker, but this looked so great on TV and I guess I was having a confident day and thought, "Hey I bet even I could make that, and won't the family be impressed!" I made this for my family last year for Thanksgiving and it rocked! Fairly easy, just a long process, but oh so worth it. I recommend following the written recipe exactly, i.e., room temperature ingredients, oven temperature changes, setting time, etc. Be aware that once you've made this for family and friends they will continue to request it over and over and over again, so you may be baking a lot. It is also fun to change out toppings -- chocolate, lemon slices, etc. and/or different zests -- lime, orange, etc. This cake has a wonderful texture and flavor. This is not your typical cream cheese pie.

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  • on November 23, 2009

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    Ina: Would it be possible for me to cheat - buy a cheesecake and just making the topping? Right now I dont have the time to bake but loved the recipe and thought I could do this?

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  • on November 23, 2009

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    to answer Barbara's question, you bake the graham crust at 350 degrees then raise the temp to 450 degrees and bake the cheesecake in that temp for the first few minutes then lower it down to 225. Hope this helps you. Thanks Ina for great recipes. I love watching you esp when Jeffrey is in your show!!!! I'm a big fan!!!

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  • on November 21, 2009

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    Ina ..........you make the steps look easy and do-able for the amateur cook. I already am giving a 5 star, based on your tv show that aired today, and your explanation and WOW factor it had on my family.
    thanks

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  • on November 21, 2009

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    HELP! I would love to try this for Thanksgiving but after reading the reviews, reading the recipe and then watching the video.....I am CONFUSED! WHAT SHOULD THE OVEN TEMP BE FOR THE FIRST 15 minutes......350 or 450?????Please....INA......solve the mystery before I buy all the ingredients!!!!!!!!

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  • on November 20, 2009

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    first of all, Diana from Ma. get a life..it is only a cake not a heart transplant.

    i LOVE cheese cakes and i have had mediocre and marvelous ones. Ina's
    is marvelous and beautiful to boot.

    I always use a water bath when cooking stuff with eggs or cream. If your crust was soggy, try wrapping the outside bottom half of the pan with a double layer of foil.

    A little crack is no big deal and can be hidden by the fruit topping or as an alternative, use chocolate curls.

    i used raspberries, blackberries and strawberries with a slug of framboise in the glaze.

    be THANKFUL that we have "cakes and ale" and INA.

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  • on November 20, 2009

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    I noticed that most of the reviews say they followed the recipe to the t. Did you follow the video version or the written version. The reason I ask is that the video says to keep the oven at 350 degrees for 15 min and the written version says to turn it up to 450 degrees for 15 min?

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  • on November 20, 2009

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    This is a good recipe. I don't think a water bath is necessary. The reason for cracks, I was always told, was overbeating the batter. I have tested this theory, myself. When I over-mix, cracks. When I beat just enough to incorporate the eggs, no cracks.

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  • on November 17, 2009

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    this mixed berry cheesecake is very much the bomb!!!!!!!

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