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Raspberry Cheesecake Recipe

Raspberry Cheesecake

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Average Rating:

Total Reviews: 298

Showing 121-130 of 298

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  • on November 05, 2009

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    I made this for a friend's birthday, and OMG!!! This is such an awesome cheesecake! Instead of raspberries I put a ganache topping on after the cake was completely chilled and it was amazing!!! It was the hit of the party!!! I got so many compliments. I love you Ina!!! Thank you for making me such a better cook and baker. I love cooking and baking, and I love your simple, straight-to-the-point recipes. I own every cookbook and watch your show religiously. Next, the pumpkin banana mousse tart for our Thanksgiving dinner...can't wait!!!!

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  • on November 05, 2009

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    I'm a stickler when it comes to following a recipe and I followed this one to a "t". If it said mix till airy for about 5 minutes, that's what I did. I do this for all recipes, I even set the timer for each timed event! When the cake finished baking it looked awesome. I was so proud of myself. I made the topping but opted to put it on the side for those who don't like berries on top. So when I cut into it, the middle wasn't cooked. The outer edges were great, but the middle was a disaster. I was so dissappointed. This was also the first time I didn't put the cheesecake in a water bath but I trusted the recipe and thought it would be okay. I recommend putting the cheesecake in a waterbath for even cooking. Hopefully that will fix the problem. It was a good tasting cheesecake for the part that was cooked so maybe I'll try it one more time to see if that works. Good luck to those who make this!

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  • on October 19, 2009

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    This cheesecake recipe is just like Cheesecake Factory! Amazing!! I did not use the lemon or orange zest, I just don't like that added flavor pallet. Doing so enabled me to have everyone choose a topping; plain, berries or chocolate without any competing flavors. Make sure your eggs and cream cheese are at room temperature, I found this to be very important. I did put a pan of water under the cheesecake as it was baking to keep it from cracking. I cooked it as directed but turned off the oven and left it in for about 45 minutes to cool slowly. When I put it in the fridge I left it uncovered until cold as to not have any condensation drip on it.

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  • on August 28, 2009

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    I am not sure what happened with other people and the cheesecake cracking; but I can tell you that you need to be PATIENT with this recipe. If you want to rush it, then buy the stuff to make the no bake recipe. If you want the best cheesecake recipe you have EVER had, then this is by far the ONE!!! Every single time I make it and every person (even non-cheesecake eaters LOVE IT!!! It's easy to make, just follow her directions and take your time. Read the recipe a couple times before you make it and DO NOT SUBSTITUTE! It's totally amazing by itself, no topping needed. But for the berry lovers out there...

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  • on August 23, 2009

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    When I took the first bite it was so delicious. It is a very moist cake. Ours did crack but the cheesecake was made by 3 cheesecake rookies. Dad made it with his 7 year old and 2 year old.

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  • on August 16, 2009

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    this was the first time i have ever attempted on making a cheesecake && it turned out fantastic... although i did have to cook it for about 45 minutes longer than the recipe called for.

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  • on July 20, 2009

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    When I made this I reduced the amount of lemon zest and followed the baking instructions exactly (thanks in part to my oven thermometer. I was rewarded with a truly delicious and decadent treat. It had the dense richness, as opposed to creaminess, that I want out of a NY-style cheesecake. It did crack a bit, but for me, cheesecake is not a beauty contest. This is my go-to cheesecake base from here on out!

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  • on July 04, 2009

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    Made this for the third time to take to a 4th of July picnic.
    Followed the directions to a T and had to take it out of the oven at 225 after one hour. The top was getting too brown.
    That being said, it was a perfect consistency and taste. It is a wonderful recipe.

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  • on July 03, 2009

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    I love raspberry cheesecake and love Ina's recipes. The recipe was super easy and the flavor was wonderful too but my cake cracked from middle to the sides. I don't what did i do wrong in there because i followed the recipe from a to z. I think the temperature is too low because it was not only jiggling from the middle, it was liquidy too. Any suggestions! what to do next time?

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  • on July 02, 2009

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    I?m a cheesecake freak. I?ve tried to make a cheesecake many times and usually it was a big disaster. Ina?s recipe was my last hope and it turned out perfect!
    However I did made a few changes. I put 2 tablespoons of corn starch to the batter (I?ve read somewhere it will prevent cracked top also I put some water in a small bowl right under my cake pan, and I used more crackers for the base.
    This cheesecake is wonderful, delicious and creamy! My family just in love with it! Now I?m making a cheesecake once per month for sure. Love it! Love it!!!!
    Thank you Ina. We love you.

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