Mixed Berry Cheesecake

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This was the first cheesecake I have ever made -- and I read through ALL the reviews! Needless to say, they made me nervous & confused -- but I decided to go ahead anyway. So, I modified the times a bit -- AND IT CAME OUT FABULOUS!!! Forget the other reviews -- do it like this and it will be perfect -- great color & NO CRACKS! Lightly oil the pan and when baking the cheesecake place it on a baking sheet. Place a baking pan with hot water on the lowest rack in the over -- place the cheesecake 2 levels above it (3rd position from bottom. After the crust is baked, RAISE THE TEMPERATURE TO 400 degrees F. Bake for 25-30 minutes. Turn the oven temperature to 250 degrees and bake for another 1 hour and 20 minutes. Turn the oven off and leave the cake in the oven with the door closed for 30 minutes. Then open the oven door & leave it ajar for another 30-40 minutes. Now you can remove the cheesecake from the oven. It was PERFECT!

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Very tasty! I made this for a July 3rd bbq and there wasn't any left to take home! :(

I made the cheesecake as is, except instead of using lemon zest (the last time I made a NY cheesecake, the texture of the zest in the cake somewhat nauseated me I substituted about 3/8 tsp. lemon extract. For the berry topping, I used blackberries 6 oz. blackberries, 6 oz. raspberries, and about 10 oz. sliced strawberries. I did not like the idea of covering my lovely cheesecake in jelly, so I made a raspberry coulis. I melted this with half a cup of jelly and tossed the fruit with that. I used the half amount of jelly because I thought it would help the glaze thicken up, but it didn't, so next time I will likely just use the coulis. This was just about the easiest cheesecake I've ever made-- no dry ingredients aside from sugar!

This was the hit of the party! No matter the topping, this is my NY cheesecake standard from now on.

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okay so far so good. i changed up the recipe a little. this isnt the recipe i was looking for origionally, its for my Fourth of July BBQ/Brother is heading off to Basic training for the Army the next day. because i couldnt finde my copy of the other one i didnt have exactly the right stuff to make this one. i dont have a cheesecake pan or lemon so i just used a gram cracker crust from the store. i used two and a half packages of cream cheese, 1/8th cup of sour cream 3/4 cups sugar and two and a half eggs. no lemon but the baking time was the same. when i fianlly brought it out a fork came out clean in the center, it was smooth and smelled so good. its in the fridge for tomorrow. i dont have the money for fresh berries so i got a frozen mix because i needed them for a fruit salad anyway. cant wait to try it.

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This cheesecake was awesome and a big hit to everyone I shared it with.

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Excellent cheesecake! I will make this again!

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It is really delicious

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I have made this now more than ten times, and I get requests for it for every birthday! I ALWAYS use a water bath - the consistency is so smooth and worth the bit of extra work, if you'd call it that. I also like to make a variation where I swirl a homemade strawberry sauce into the batter before putting it into the oven. Then I top the cheesecake with a floral pattern of thinly sliced fresh strawberries. Fantastic!

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I've made a lot of cheesecakes in my day. I thought I would try this one because hey, it's Ina! But this recipe is flawed.

I read through the reviews and opted for the video instructions -- 350F for 15 minutes and then down to 225F. I thought at the time that 225F was too low. I've never seen a cheesecake recipe with the temp that low. But again, hey it's Ina!

At the end of the cooking time, because I've done cheesecake before (from my family recipe I thought there was too much 'jiggle' in the middle. I let it cook for another 10 minutes, put my faith in the recipe and turned off the oven, opened the door, etc. Refrigerated overnight. And when it was cut (with difficulty? The outer third of the cheesecake was as it should be. The middle third was too soft, and the inner third was just runny. And it's a shame because the part that was cooked was quite good. But yo, I want the whole cake, not just a third.

So back to the old family recipe.

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I have made this cheesecake several times and it comes out perfectly every time! I'm confused why people are saying that 450 is too high of a temp - the recipe only says to bake it at 450 for 15 minutes then lower the temp to 250. I just made this for my husband's Birthday tomorrow and added crushed oreos to the batter!! Great recipe, thanks Ina!!

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Thought is was so so, gonna use strawberry glaze instead of jelly.