Raspberry Cheesecake

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This is a recipe I make at family gatherings & holidays. Very special cheescake, the eggs add great flavor and volume to the dense cream cheese. Since I have the lemon zested, I add 1 tablespoon of lemon juice.

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This cheesecake was excellent. Perfect balance of flavors. The raspberry's complimented the lemon. Looked beautful as well.

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This is the first cheesecake I have ever made. It turned out perfect. It didn't crack on top (I didn't use a water bath and it's very creamy and delicious. After reading the reviews, though, I didn't use the lemon zest, as for my first cheesecake I wanted to experiment the classic cheesecake flavor, and I had to use more crackers for the base. Excellent! Thanks Ina!

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Cheesecake turned out very well. Nice color and great taste. I followed the recipe almost exactly except I used 50% more graham crackers for the crust and kept the oven at 225 for the last 30 minutes instead of turning it off (I've read a review that this method could be quite unsafe--promote bacteria to grow. Phylis's suggestions are also great by the way.

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I made Ina's cheesecake for a dinner party and it was the BOMB! It was the first time I made cheesecake and I received so many compliments. People who said they had tasted a lot of cheesecakes in their time told me it was the best cheesecake ever! I read some of the reviews and changed a few things in the recipe. I doubled the graham cracker crust and molded the crust to about half of the height of the sides of the springform pan. I used one zest if lemon instead of two, and added 1/4 cup sour cream (total of 1/2 cup. I also mixed the batter until it was light and fluffy instead of 5 minutes, which totaled to about 2 minutes. Lastly I baked it in a water bath and baked it for about 15 minutes longer. I also baked it at 350 degrees in the last 5 minutes to give it the golden brown color. I took it out of the oven when the center jiggled about a 3 inch radius.

Thank you, Ina. And thanks for all of the reviews!

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This cheesecake was the dankest cheesecake ever. It was creamy and perfect, in all its glory. Our brilliance led to the birth of an idea that will melt the minds and enhance the taste bud experience. Raspberry jam, directed to be used on the top layer, can be swirled into the cheesecake batter to create a tantalizing, melt-in-your-mouth sensation. Simply glorious, this cheesecake is a must!
Simply Yours,
C.E. Dupuigelow

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This is by far the best cheesecake I've ever made ! I saw it on one of the shows and had to make it. Everything was perfect - and the end result was worthy of a bakery !! My friends were blown away - didn't believe it was homemade !

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I think the consistency of a cheesecake is one of the hardest things to master, and this recipe certainly makes it easy to look like a cheescake savant. I always read the reviews before I make something, but usually I trust Ina so implicitly that I err on the side of caution and use her recipe exactly. However, on this recipe I would caution you to omit the lemon zest if you are serving this dish to a cheesecake purist. I made this cheesecake, per Ina's recipe, for a party and I put the topping on the side because I know some people like their cheesecake plain. Those who had the plain cheesecake complained that there was too much lemon flavor and they would have preferred a more traditional taste. Without the topping it tastes more like a "lemon cheesecake", which is not what I was going for. Those who ate it with the fruit topping thought the lemon complimented the sweet taste of the fruit sauce very well. All in all, it came out well -- but if you too like the traditional taste, omit the zest.

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I have yet to actually taste this, but it came out beautifully! I omitted one of the blocks of cream cheese and used orange zest instead of lemon zest, as that is what I had on hand. Despite the omission of the cream cheese I added the remaining ingredients as directed and the batter was delicious: sweet but not overly so! Also, I took half a cup of the batter and mixed it with warm raspberry jam, which I then swirled into the cheesecake. I baked it in a water bath and it came out great; not a single crack and set very nicely. If it tastes as good as it looks I will definitely be making this again!

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I have made this cheesecake countless times. It is my kids' favorite! The recipe is well-written and easy to follow. It is by far the best cheesecake recipe I have ever made.