Raspberry Cheesecake

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This was the very first cheese cake I ever made. It was such a success, EVERYONE was begging me to make the 'cheese cake'. I made quiet a few! I did not top w/the raspberries, instead, I used cherry pie filling. It is great and I have gone nuts on making cheese cakes.....this one! Thank you.

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This receipe was very easy to make. The finshed product was excellant in taste and presentation. Thank you for an excellant receipe!!

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Never made a cheesecake in my life so was a little nervous. It was Christmas Eve and the whole family was there. That made me even more nervous. But it turned out wonderful. Everyone loved it. It was light, creamy and very tasteful. It was a delight! Will make it again and try different toppings.

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This cheesecake is very light and the raspberry topping is yummy! This is only my second attempt at a "from
scratch" cheesecake and I thought it was easy to prepare. It does make a very large cheesecake so be prepared to invite some friends over to share.

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very easy and elegant

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This was my first cheesecake and I had no issue at all with the topping - mix it in a separate bowl (that's cool and the topping thickens up really well. I did get a crack in the cheesecake and will try the "waterbath" idea next time mentioned below - and make sure it's in the middle of the oven.

Also, even though the recipe does not mention, I'd recommend buttering or spraying the pan with Pam.

I made it last night and it's already gone! It was a huge hit, and presents beautifully.

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As with another reviewer, I followed the directions to a tee. I even made certain that my oven was heated to the precise temperature. Alas, after leaving the cake to sit for 2 -3 hours as recommended I ended up with a pile of colllapsed cheese mush. What in the world could have gone wrong? My appliances are tops and in good working condition. My springform pan is of very good quality too. If anyone out there has a clue I would be appreciative. The final product though certainly not guestworthy tasted delicious.

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This cheesecake is wonderful. It is simple yet elegant. Thanks Ina.... you know how to make things easy for those of us who aren't professional bakers.

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After trying this recipe I will never have to look else where.

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I've been making cheesecake for many yearsnow and my husband loves raspberry topping (and occasionally strawberry.
I've found that if you heat raspberries and sugar togetheruntill sugar dissolves and raspberries release thier liquid, then mix a teaspoon of cornstarch with cold water and whisk into raspberries and bring just to a boil it makes a wonderful sause for the cheesecake! You can strain the sause through a wire sieve if you want to remove some of the seeds, you can also add some whole berries if you want. (if yours turns out to thick just add some water to thin it a little let cool and refrigerate. Also good on pancakes etc..