Mixed Berry Cheesecake

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MAJOR hit-all ages. Made it just as suggested except that I added extra lemon zest and even some juice as I like cheesecake lemony. The video is a great recap; the visual makes it much easier the first time. My little hand-mixer couldn't handle the first sugar/cheese creaming so did that step by hand (phew but mixer worked well once the eggs were added. Mine had a tiny one - maybe 1". Berry mixture is so thick, no problems. My grandkids said this should be my 'signature' recipe. Love it.

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I'm very excited to try this recipe, but after watching the video I am now confused! The recipe says start the cake at 450, but in the video, Ina states to start the baking at 350 (that's also what her oven shows. Can someone please clarify what I should start it on?? I've never made a cheesecake and I'd hate to ruin my first attempt! Thanks!!

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This cheesecake is perfect. The only change I made was to cook in a water bath. Everything else I followed exactly as written. It tasted perfectly rich like cheesecake should and it looked beautiful--no cracks! I did not make the berry topping.

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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!!