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Mixed Berry Cheesecake Recipe

Mixed Berry Cheesecake

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Average Rating:

Total Reviews: 181

Showing 171-180 of 181

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  • on November 27, 2008

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    This recipe looked so beautiful on the show. Although I noticed that even when Ina took it out of her oven, there were minor cracks on the cheesecake. That should have warned me enough that a regular cook like me will get even worse cracks. I just finished baking this cake. It smells wonderful but the crack down the middle is soooooooo deep that I want to cry! I know for sure that the sauce will not even cover this deep crack. This is for thanksgiving and it's totally ruined and I don't have the time to sit and bake another recipe. Does anyone know if the cracks will get worse or lessen after the cake is cooled?

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  • on November 26, 2008

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    I have 3 minutes of bake time left and I have a beautiful top....no cracks or excessive browning. I followed the recipe to the letter. This is my first cheesecake so I was a bit apprehensive but I think I'm sold. This was too easy. Hope it tastes as beautiful as it looks.

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  • on November 26, 2008

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    You are such a great help Ina! I wanted to do something kind of whimsical and unique so I used your recipe for a "hybrid" cheesecake cupcake base! They came out amazing! Thank you! Have a wonderful Thanksgiving!

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  • on November 26, 2008

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    This is my second time trying a cheesecake, first time I used a water bath and it did not cook at all. This recipe turned out great. Not burned on top or anything. Not sure why the bad reviews, if you follow the instructions its so easy, can't wait to try it tomorrow!!

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  • on November 26, 2008

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    Ina Garten .. HELP! I'm in the middle of this recipe, and after the 15 minute baking at 450 F the top completely browned .. so I grabbed the tin foil, and hopefully the browned top will not take away from the taste of the cheesecake. It also is cracking very early in the cooking process .. WOW, I'm holding my breath! Of all the recipes to show during Thanksgiving week .. was this really tested thoroughly? Ina, we need answers on this one!

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  • on November 26, 2008

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    I followed this recipe to the letter and it has turned out with a beautiful carmel colored top - no "crack" anywhere! I sympathize with those who exerienced this problem. I have had the same problem with other recipes - not this one. I cannot wait to show off tomorrow. Thanks for the great recipe Contessa! You are the best!

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  • on November 26, 2008

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    Experenced cook that followed the recipe precisely. Just got the cheesecake out of the oven. The top is too brown, closer to burnt, with two large cracks down the middle. The top turned too brown during the last couple of minutes at 450 F. This happened very quickly. Keep an eye on it and cover the cheesecake with alumium foil to protect it. I also made Emeril Lagasse's 'Deep Dish apple pie' topped with Ina Garten's Apple Crisp crumb topping which looks terrific. Can't wait for tomorrow!

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  • on November 26, 2008

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    My wife and I made this together. This was the first time we tried making a cheesecake. We found the directions were simple and straight forward. Just throw everything into the mixer, pour it out, and bake it. The cake had a rich flavor, and the texture was fluffy (for a cheesecake. We shared this cake with my wife's family after dinner, and we ate almost the entire thing in one sitting. Everyone enjoyed it.

    The crust was soggy, though. I'm not sure if this is normal or if I did something wrong. The flavor of the crust seemed normal, but it was soggy. The fruit topping was wonderful and since it was made with fresh fruit, everyone commented on how fresh the whole cake tasted. We'll be making this cake again for sure.

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  • on November 26, 2008

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    This was such a horrible disappoinment. The crack down the middle of the cheesecake is like the grand canyon. This is what is known as culinary incompetence. Any experienced cook knows that a cheesecake needs a water bath or else it comes out dry and cracked. I am going to be EMBARRASSED to serve this at Thanksgiving tomorrow and I don't have time to choose another recipe. I trusted the name "Barefoot Contessa" and went against my better judgment when I saw that the recipe was "simple sam." There is a REASON why baking is done the way its its done. When you cut corners you get mediocre (or worse results. I wish the whole campaign to dumb down cooking was examined for the insulting commentary it is making on the American home cook. "Ka-ching" is the only purpose. P.S. My sweet potato tart recipe with red wine caramel supplied by the pastry chef at Le Bernardin turned out perfectly. It wasn't "hard" but it also wasn't dumbed down. I will NEVER trust Ina Garten again.

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  • on November 23, 2008

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    I had tried Tyler's Ultimate Cheesecake recipe and it was good, but this one is AMAZING. Perfect texture. In addition to the lemon zest, I added the zest of half an orange. It is SO good. I topped it with blackberries and raspberries. It's such a perfect recipe. Even though it takes a long time, it's totally worth it.

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