Raspberry Cheesecake

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Yes...it does take some time and a few extra steps. So worth every bite. I received so many compliments and it was actually very easy to make.

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that they don't have you cook it long enough for it to set considering that cream cheese isn't cheap.. will never use this recipe ever again... krafts recipe is so much better

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This was FANTASTIC...by the way...I had never made a cheese cake in my life!
It did require some time but was well worth it and had RAVE reviews! I used strawberys and blueberry's because my store was out of fresh rasberry's. I did the recipe to a "t" just like everybody said and it came out BEAUTIFUL. I was not sure how much 2 1/2 pound's were of cream cheese but I used 5 blocks? right or wrong it turned out...thanks Ina.it was a hit!

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I made this cheesecake for my mom's birthday and she loved it. Please don't listen to all the haters on here that say that this cheesecake isn't good. You must try it yourself and follow the instructiong to a tee. I will make this again...Thanks Ina!

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Let me first start with the fact that every cheese cake I have ever attempted came out just down right heavy as a bowling ball on a Thursday night !
My daughter asked me to make a cheese cake for her Birthday and I was soooo hesitant because of my previous failures to even attempt to make one for her Birthday party. I started milling through the recipes on the Food Network site and when I saw this one, I desided to go ahead & try it.
Well people, let me tell you, I followed the directions to the T and I ended up being a Super Star Mom ! I was so in disbelief that I had actually made this cheese cake and it was so wonderful ! I made it a Christmas with a Cherry topping and as we speak I am making it with splenda and a walnut almond crust ! I'll let you know how it pans out with the low carb changes !
Super Star !!!

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This was divine! Served it up on Christmas Day & everyone loved it! May make half filling next for a little less indulgent & less calorific treat.

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This was my very first attempt at making a cheesecake. A friend made one a week before, which turned it out beautifully. I thought I would try it for Christmas dessert. It was perfect. I made it exactly like the recipe says except bought frozen berries, thawed them and added them to the jelly as the recipe said to. It was a HUGE hit all around.

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Thought I'd make this to impress my family, but it was a waste of money. This tastes nothing like cheesecake. Has no cheesecake taste. And is quite eggy.

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I am new to making cheese cake and have tried a couple of recipies. They were ok,. I followed this recipe and was so proud of it when it came out of the oven. No cracks and not all brown around the edges. It looks so good I am not sure I will put the topping on it. Thanks for the recipe, I am confident I can stop searching for the perfect cheese cake. This is it. Oh, I did put a pan of water in the oven as it baked.

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First I must say how much I love Ina. I have three of her cookbooks and a dedicated watcher. That being said, this recipe didn't work. I am not a novice baker, but will admit that cheesecakes are not something I make regularly. The 225 degree oven is just too low. It must be at least a 300 degree oven. Additionally, I would put it in a bath (using tinfoil wrapped around the bottom of the springform pan. The bath will prevent the cracking. Lastly, when turning off the oven, leave the cheesecake in the oven for at least 4 hours and DO NOT OPEN THE OVEN DOOR. Keys to a good cheesecake are making sure that the cheese and eggs are at room temperature and do not overmix when putting in the eggs. Just mix them in until they are blended. Ina's ingredients all work nicely, its just the cooking time and temperatures.