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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: 297

Showing 61-70 of 297

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  • on April 24, 2011

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    The only change I made was to use two small springform pans so I could freeze one. I baked at 450 for 15 minutes and then reduced to 225 for 1 hour. The cakes were perfect- no cracks. I planned to serve the following day but had unexpected company who spotted the cakes as they were cooling. With trepidation I served one only 3 hours out of the oven and it was absolutely delicious.

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  • on April 06, 2011

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    Very similar to America test kitchen's..I know because I just made their's yesterday and I wished I had turned down the heat to 450 from their suggested 500 down then down to 200. Top got a little darker than I like. Same ingredients. On the taste, I will not know until I hear from the client I made it for. I love Ina's foods...my clients always love her recipes!

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  • on March 07, 2011

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    I have made a lot of cheesecakes, and my husband said this one is the best one by far. Mine did end up cracked, but cracks don't bother us in the least - just gives it a homemade appearance! We did find that you definitely need to let it sit overnight. I made mine in the wee hours of the morning, so we thought it would be okay to eat that same night, but we found it tasted even better the next day.

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  • on February 15, 2011

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    Wow! Thats all I can say....and I did it...Wow!

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  • on February 15, 2011

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    I love Ina!! I have her cookbook and made several recipes from it with big success. I made this cheesecake for the first time (my first cheesecake ever on Valentine's Day. I followed the recipe precisely except I cut the lemon zest in half. The hardest part was waiting for it to bake, cool and set. And no cracks!! which I hear is common with cheesecakes. It was sooooo easy and the cake turned out delicious, moist and velvety...mmmmmmm! Make it! You'll succeed even if you've never baked before.

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  • on January 21, 2011

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    This is one of the very best cheese cakes I have ever made and I love to make cheese cakes and I have made many a cheese cakes in my time. Bravo Ina, you have done it again! It's a keeper!

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  • on January 20, 2011

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    Delicious and very easy to make! Very close to NY Cheesecake! Loved it. I used Ina's Raspberry Sauce instead of the topping stated! ***Update*** I got rave reviews and I mistakenly used 2.5 blocks of cream cheese instead of 2.5#'s. I am making it again double the cream cheese! LOL, IMAGINE HOW GOOD ITS GONNA BE NOW TO PUT THE RIGHT AMOUNT OF CREAM CHEESE IN IT! LOL!

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  • on January 12, 2011

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    Cheesecake is my favorite dessert and this is the best cheesecake I have ever had. Every time I make this recipe, it always comes out great. I definitely recommend this recipe for experienced and novice bakers alike. I can't say enough good things about this recipe!

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  • on January 02, 2011

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    This was very tasty!! It was my first time trying to make cheesecake, and was a success! I cooked it half an hour longer and left it in the oven for an hour after turning it off. I am not sure if the extra time was needed at all though. I did change the topping. First I tried strawberry jelly and fresh raspberries, and the jelly was way too sweet while the raspberries were very sour. I am glad i tasted them before putting them on the delicious cake. I went back to the supermarket and found a "triple berry topping" in a jar. I tossed some frozen mixed berries with that and this came out perfect! It also looked very appealing = Thanks for the recipe! I will definitely follow this recipe again.

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  • on December 31, 2010

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    I love this recipe!!! I have made it twice and both times it turned out fabulous. I use a water bath and the cake comes out almost perfect, with maybe a small crack. I didn't use my eggs or cream cheese at room temperature the second time I baked the cake and it still turned out perfect. I get compliments from anyone who tries this recipe! The hardest part is waiting until the next day to taste it!

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