Raspberry Cheesecake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved this and so did everyone else. I did not top it at all. The only thing was that on the dessert show for thanksgiving, she bakes it first at 350 not 450 before lowering the temp. I baked it at 350 before lowering the temp. Had to cook it about 35 inutes longer than the recipe states.

Will definately be my cheesecake ecipe from now on.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for Thanksgiving dessert table and it was going faster than the pies! Followed the directions exactly and it came out picture perfect. I had a problem with the lemon zest which was clumping up on my beaters-maybe lemon was still too cold? Result was some slices got a big lemon hit. I rank it right up with a recipe I've been using for 25 years. Ina, thanks for another winner.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe exactly, didn't change a thing and it came out perfect! no cracks and the top did not brown too much. I didn't use a water bath either. Ina is awesome and so is this recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is my first time ever making a cheesecake, or anything worth and importance that was not a microwave burrito or a cup noddle. I wanted to make something special for Thanksgiving and figured that a cheesecake would be perfect. After reading that a lot of people used water baths for their cheesecake, i decided that it would better to use one instead of ruining the cake and not giving something nice to my family. The road was bumpy. I had forgot to melt the butter so I had to fish it out of the graham crackers. I had never grated lemon zest, I had to learn to yolk an egg. My biggest downfall, however, was time. I needed to focas more on time it seems. and when the filling was done, I forgot to turn the oven off after opening to cool the cake. Bumpy, yes, however, my cake turned out perfectly. When my parents saw me decorating the cake with the raspberrys, they took a picture of it and said that it looked delicious. Truth be known, I havent tasted it yet, but I, for some reason, know in my mind, that it will be as delicious as it looks. Happy Thanksgiving everyone. Enjoy your cake! =D

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Thanks so much for this recipe. I took the time to read the reviews and just decided to follow the recipe to the letter.....It turned out to be a hit at work and will save this recipe to make over and over!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

to u people who cannt read diections should stop cooking becouse this recipe came out perfect i did however used a waterbath for the cheesecake and it came out fine with no cracks and it was very tasty to u people that dont know how to cook please go to Wall-Mart they have a very good cheesecake for u to eat stay out of the kitchen.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very versatile, if you leave out the zest you can put just about anything on it. I don't know why you would do that because lemon and raspberry cheesecake is the greatest thing ever. I did find that mine needed a little longer in the oven. I didn't encounter any cracking but I used a water bath to be on the safe side. I have to say I did not try her topping, I live in Oregon and fresh raspberries are expensive right now. Instead I used a recipe for pie filling with frozen raspberries and is was perfect. Overall I'm going to find it very hard to ever try using a different recipe because this one is just so good!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Okay so I accidentally used 5 bricks of cream cheese instead of 4 1/2. (oops! but i just added more sugar to compensate for it. the 5 bricks. Though I had too much batter and it was a huge cake.

I used Altons recipe for the crust. I hate my crust. I will definitely use Ina's recipe next time. My cheesecake had major deep cracks around the brim and it turned too brown too fast. I wonder why? Any suggestions?

Otherwise the cheesecake turned out great. Some said it tasted like cheesecake flan...but the vibe was great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

SO, I decided to make this because of the great reviews on the flavor of it and wanted to surprise my boyfriend for his birthday because he loves cheesecake w/ strawberry topping. I let everything come to room temp - which took forever. Then, followed instructions exactly up until the part about 15 minutes at 450. At about 10 minutes it started to get too brown on top - almost a burn. SO, I took it out immediately and put on a lower rack and covered w/ foil for the 225 degree part. Then, after sitting in the oven for the 30 min with the oven off, I tested the center and it was still liquidy. SO, I baked at 350, covered w/ foil and baked for quite some time. I can't say how long - I kept checking it and putting it back in and monitoring the browning on top. - WHAT A PAIN! An all day labor intensive cake! Fianlly decided to do the water bath for the last 20 min that I thought it needed and then let sit at room temp a couple hours and then refrigerated for about 3 hours. It was pretty good. The lemon flavor seems to disappear the next day. It was a great flavor right after baking but for some reason that flavor went away overnight and now is just average. HMMMM... I'll give another go and use a water bath the whole time, and maybe just fill up 3/4 of the way - not to the top. It did crack and puff way up, so maybe not fill it up to the top next time will help w/ the cooking process.