Mixed Berry Cheesecake

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I made this cake a few weeks ago and it was delicious. It had no cracks and was cooked perfectly in the middle. Due to the error in temp (on the video or on here I decided to start at 400 degrees and I placed the cheesecake on the rack right above the lowest. I also kept the cake in the oven with the door open for 6 hours (I started making it at 9 pm and fell asleep then refrigerated it for another 10. Perfecto! It looked professional. I actually don't eat cheesecake because I don't like the taste, except for the Cheesecake Factory's because it is creamy and this cheesecake tastes like theirs. YUMMY! I really want to make another this weekend just for myself, too bad I'm dieting because I could easily attack this.

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excellent cream cake...similiar to ny cheesecake. i made for christmas as it was abig hit!!!!!

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Easy to make and as good as any NY cheesecake you can buy. A+++++++

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Best cheesecake ever!

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Some day the dolts transcribing from the video will get it right...But all is not lost. The 450 method works fine, but you have to use one of the lower racks in your oven. I'm making this recipe for the second time and using the rack one notch over halfway has given a much darker top than last time (2nd rack from bottom. I'm guessing the heat from the top of the oven is radiating the 450 heat down. Personally, I like a browned top, but to each his/her own.

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I just finished making this and it turned out perfectly. I had not seen these reviews until afterward. I baked at 450 for the specified time just like the recipe says and had no problem with burning. Cheesecake is a very dense cake and I find it hard to believe that it would come out right at 350 degrees. But all ovens are not the same. Anyway, I'm happy - don't even have a crack in the top which I usually have with other cheesecakes I have made.

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As per a previous review that I unfortunately did not see until today, when I made my cheesecake, there seems to be an error in this recipe. I followed the website's recipe to a T! And what I wound up with was an overbrowned and seriously cracked cheesecake. I have not tasted yet but it does not look appetizing and I have to serve this to company tomorrow. Next time I will use a water bath and lower the 450 degree temperature to see if that helps or just go with a different recipe entirely. I don't understand though - it has you deliberately raising the temp in the instructions so why would she be doing something different with this recipe on TV? I hope it at leasts tastes great. To be continued...

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** ERROR IN RECIPE ** For those of you having issues with your tops browning, this might be the cause: You do NOT raise the temperature to 450 degrees, you leave it at 350 degrees. Last year when I first made this recipe, I went through all of the comments because I noticed that in the video she said 350 but the recipe says 450. The old reviews all said 350, so I did the same. It turned out PERFECT! This was the first time I had ever baked ANYTHING; I didn't even know what a spring-form pan was. ;- It turned out perfect though... AND SO YUMMY!!!!! I make it for every holiday now and everyone LOVES IT!

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very good; will use this as my go to new york style cheesecake. came out perfect without a single crack or browning on top and loved not dealing with the whole water bath thing. i had my oven to 400 to start with and at the end I opened the door for a while and then closed it again and left it in there until the next day to put in the fridge. i think having everything at room temperature really does make a difference. i was too lazy to do the lemon zest and it still came out great. i always add less sugar and this one can definitely go with less. the sauce is great; could not find a red jelly without high fructose corn syrup so used a mixed berry and pomegranate spread and a tablespoon of mulled wine which worked fine. might also be good with a reduced rasberry dessert wine over the berries. thank you, Ms. Ina, for a great recipe!

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so ive made this recipe twice and it was delicious but ach time ive made it the top browns a little more than i think it should.any advice or ideas how to make that happen other than that it was s good!