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Mixed Berry Cheesecake Recipe

Mixed Berry Cheesecake

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Average Rating:

Total Reviews: 181

Showing 71-80 of 181

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  • on August 21, 2010

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    LOVE all things Ina. Question - the video says 350 for 15 minutes and the recipe says 450 degrees - which one is it?

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  • on June 06, 2010

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    I have been experimenting with different cheesecake recipes for a while, and this one was perfect on the first try! No cracks and just the right amount of sweet and creamy...

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  • on May 16, 2010

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    I made this cheese cake for thanks giving which was my first experience and it turned out very well and all my friends loved it. I will be making it again soon.

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  • on May 12, 2010

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    I made this cheesecake for mother's day. Everyone loved it!! Even the moms on diets couldn't resist a taste. Changes I made were 1. I used large eggs and added an extra egg (I only had large eggs. 2. I used a bag of frozen mixed berries on top of the cheesecake. They are great because when they start to melt the juice runs onto the cheesecake and they are not too sweet. The only thing was there was a huge crack in the center when it cooled. My sister had made this same cheesecake for Thanksgiving without any cracks. She said she left the oven door open slightly instead of all the way. I'll try that next time.

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  • on May 06, 2010

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    A party is not a party at my house without this cheesecake. I have been making this recipe for a few years, I have now stared to mix it up a bit instead of sour cream I add peanut butter with a peanut butter cookie crust and a peanut butter choc. sauces for the top and just for fun I chop peanut butter cups for the top. this cheesecake is with out a doubt incredible looking but the flavor is second to none. Ina Garten, thank you for the inspiration .

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  • on April 24, 2010

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    Beautiful presentation but the taste was not rich and creamy as I want in a cheesecake. Also, did not like the lemon flavor - very un-cheesecake like flavor.

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  • on April 23, 2010

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    I have made this Cheesecake at least 4 times already and have gotten nothing but good feedback. I make sure to follow the recipe exactly. The only thing I don't do is bake the crust before hand. I just put it in the fridge while I am preparing the mixture. I like my crust to be lighter. I will continue to use this recipe. It is delicious and wonderful.

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  • on April 12, 2010

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    So great. Incorporated it with Tyler's Lemon Blueberry and Giada's Mascarpone. Such great recipes all

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  • on April 09, 2010

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    Great cheesecake...and especially love how rich the filling is. I don't see what was so confusing about the times and temps. It's so simple... the directions clearly state to bake the graham crust for 8 minutes at 350... while the crust is cooling you then raise it to 450 and once the crust has cooled enough and you've poured in the filling, bake at 450 for 15 minutes and then you turn it down to 225 and bake for 1 hour and 15 minues.

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  • on April 06, 2010

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    This recipe was way to big for us, I don't like leftover desserts as I'm the only one who eats them. Decided to make it with only 3 packs of cream cheese, Served 10 for dessert on Easter and still had few small pieces left.

    I used a cookie crust as we don't like graham crackers. Half cup butter, half cup sugar, mix well then add 1 cup flour and mix till crumbly. Press into pan. (9 inch as recommend baked as directed.

    3 packs cream cheese
    1 cup sugar
    3 eggs
    2 egg yolks
    1/4 cup sour cream
    Zest of one lemon (big one
    1 teaspoon vanilla

    Mixed as directed. Baked at 400 for first 15 minutes then lowered to 225 and followed all the rest of the directions. No water bath. I didn't have any cracks or over-browning.

    This cheesecake was as close to perfect as I have ever made. Glad my smaller version worked because it is so good I would have eaten all of the bigger one.

    I made two toppings, one blueberry and one strawberry and gave people a choice of which they wanted. Some even choose a bit of each.

    Hope this reduced version helps others. A real keeper!

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