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Raspberry Cheesecake Recipe

Raspberry Cheesecake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (297)

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Average Rating:

Total Reviews: 298

Showing 281-290 of 298

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  • on December 21, 2004

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    Last night I used this recipe for my very first cheesecake attempt. I warned everyone, "If this thing implodes in my oven, I'm just going to throw it out!" Although I was armed with an excellent Springform pan, my mixer left a lot to be desired (a cheap hand-held missing one beater. Other than my lack of proper supplies, I followed the directions to the letter and my cheesecake looks and tastes better than anything we've bought at the bakery. In fact, my "experiment" looks good enough to present at my fiance's holiday office party tomorrow! One word of advice - the amount of lemon zest required will definitely give your cheesecake a citrusy kick. If you want to taste the cream cheese more than the lemon, cut the zest in half. I'm so happy I found this recipe, and I am going to make it again and again!

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  • on December 20, 2004

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    The cheesecake was good at the center the cheesecake, but the outside was overcooked!!!! I'm always leary of cheescakes not baked in a water bath, I'll try Alton's next, this one is not a keeper. The topping was easy though, and pretty decent if you need something quick.

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  • on December 20, 2004

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    I made this cheesecake for the first time this weekend for a holiday party at our home for 40+ people, it was a hit! It is not difficult to make, just time consuming. But well worth it! Thank you Ina!

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  • on December 19, 2004

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    I brought this cheesecake to a holiday party yesterday and everyone raved about how good it was! Lighter than regular dense cheesecakes, they couldn't stop talking about it. I have been commanded to bring this cheesecake to every party I am invited to from now on!
    It was easy to make and tastes so wonderful it was hard not to have 2 slices!

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  • on December 19, 2004

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    I followed all the steps to the letter and it came out perfect. The lemon zest gave the cheesecake that little umph uncommon to others I've tasted.

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  • on December 18, 2004

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    This recipe is awesome. It was so good and so easy to make. I will make this again and again. It's definately on our holiday menu for Christmas.

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  • on December 18, 2004

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    This cheesecake was easy to make, and was so creamy when eaten. The only thing is that you need to give yourself enough time to make it.

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  • on December 17, 2004

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    The first time I made this cake for my friends it was ridiculous. People who didn't even like cheesecake were suddenly converted.

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  • on December 16, 2004

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    the amount of cream cheese needed for this receipt is 5 packages at 8 oz. each.

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  • on December 15, 2004

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    It would have been nice if the receipe told you how many ounces of cream cheese you need. Does anyone know how many block make up 2 1/2pds?

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