Raspberry Cheesecake

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First cheesecake I've ever made and it is still the best! I made some for work for my second cake, and it was gone in minutes. This cake is rediculously tasty. I made mine by adding either a half cup or a full cup of lemon juice to it, sorry i can't remember. I also added zest and some juice to the crust. This will be a cake to stick around for a long, long time.

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This cheesecake is so easy to make and it's incredibly delicious! I usually use cooks illustrated recipe for New York cheesecake, but this is my new go-to recipe. I first made it 3 weeks ago and at my husbands request am now making it for the third time. The baking times needed to be adjusted a little for my oven. I cook at *450 for 20 minutes, *350 for 30 minutes and then the rest of the time at *250. I guess my oven doesn't get hot enough because the first time I made it the middle was still completely liquid when I took it out of the oven.
The resting in the fridge overnight is absolutely essential. It tastes like a poorly made custard if you eat it the same day, but overnight something magic happens in the fridge. It only gets better on subsequent days.

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Outstanding! My springform pan is ten inches so I added more crumbs and butter. Some crumbs burned after baking eight minutes, so watch carefully. Lower the baking rack one notch before baking the cheesecake. The ten-inch pan didn't fit on my jellyroll pan so I wrapped it with heavy-duty aluminum foil. I placed a bowl of water on the rack while baking the cheesecake. The sweet topping isn't necessary, so if you choose to eliminate it, consider reducing the the lemon zest to only half a tablespoon. I followed all other directions and the result was a beautiful cheesecake with a tiny crack on the far side. After refrigerating for 24 hours, the cheesecake cut perfectly, tasted delicious and looked beautiful with fresh, sliced strawberries served on the side. Thank you, Contessa, for another delicious recipe.

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This is FABULOUS!!! It rivals any that you can find in NYC (and I used to live there. Follow the directions and you'll be fine. After reading many, many reviews, here's what I did: do not use convection, place rack one notch below center, add a bowl of water in oven and I added 20 minutes to the baking time before opening the door. No cracks, rave reviews and not very difficult. I also used raspberry jelly with strawberries, as my kiddos prefer strawberries. The topping is very sweet on its own, but blends perfectly with the tartness of the lemon.

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The best cheesecake recipe ever!......Thank you Ina for sharing

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This is AMAZING! PERFECT 10! My 4 year old daughter and I made it for my husbands birthday. This had several steps, but all together easy. We used 12 graham crackers instead of 10 with 1 whole stick of butter. YUMMMY! I put foil under the pan, and it didn't even seep. We loaded it ALL THE WAY to the top with the cheesecake mixture too! I would recommend doing it earlier in the day or early evening due to the cooling times. I didn't get it into the refrigerator until midnight! Yikes! Also, when reducing the oven temperature to 225, don't open the oven to look at the cake, just keep it in the whole time until you open the door for the 30 minute cooling time. Definitely a family favorite now and we WILL make again VERY soon! Thankyou for the perfect birthday cake!

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If you are looking for an Amazing cheesecake this is it! You won't be dissapointed. Follow the recipe and you will have a very tasty dessert!

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I started making this cheesecake in 2006 and it has always received rave reviews. I made it this week for a contest here in Germany and I won second place with raves.

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Followed recipe to the letter, but was disappointed in appearance. It browned & cracked on top after the 15 min @ 450. Have new oven and temp gauge so know it was 450. At the end I cut it up in pieces and put on plate for serving. Made Ina's raspberry sauce from her cookbook and thought it tasted medicinal...had raspberry chocolate liquor in it. I worked so hard on the cheesecake and used 5 pkgs of cream cheese so not cheap. I think it taste good, so that is what counts, but appearance and cracks with cheesecake falling off the top was not pretty....on chopped appearance rates high. Perhaps if you used a water bath it would help, but recipe did not call for that...

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My son requested a raspberry cheesecake for his birthday and I consider myself to be quite good at making cheesecake... I followed the recipe to a t and the cake turned out to be a big mess.. By cooking it at a high temp to begin with the top cooked nicely.. Unfortunately the rest of the middle never got done with the goofy way to cook it and at such a low temperature I guess I shouldn't have been surprised... Base on the reviews I figured the recipe was spot on, but it just turned out to be an expensive glob of batter with raspberry... When I took the spring form rim off, the cake cimportant collapsed in the middle.. SO DON'T trust the cooking times... Use standard cheesecake times and temps..