Reviewed: Apr. 24, 2011

I used a chocolate cake mix and I couldn't keep the 2 layers from mixing together. Tasted okay, the raspberry sauce is what saved it (I'll be making the sauce again--it was wonderful! Used creme de cassis instead of kirschwasser). Looked more like marbled brownies than cheesecake. I made it for my Bible Study and they liked it but said they wouldn't have guessed it was cheesecake.

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Reviewer:

Christy

Reviewed: Apr. 16, 2011

I made this for a potluck dinner. Reading the other reviews, I took some of the cake batter and put it in a small loaf tin and I reduced the cream cheese to 3 bricks (light), 3 eggs and 1 cup of sugar. It came out great although it looked very different.... :-) It was a success.

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Reviewer:

CA cook

Reviewed: Aug. 29, 2010

This is a great cheesecake. It does cook up big. I made the topping and kept it separate. Just added topping after sliced and put on a plate. The topping needed more raspberries to thicken. I did change cream cheese to fat free, and used Splenda instead of sugar and egg substitute instead of real eggs. When I made the cake, I used egg substitute also. This lowered the overall calories to under 180 per slice and almost no fat. Lovely dessert. Time consuming but well worth it.

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Reviewer:

The Chief Chef

Reviewed: Aug. 20, 2009

Looks good

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Reviewer:

Elizabeth

Reviewed: Aug. 28, 2008

the cheese cake rules

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Reviewer:

Josh

Reviewed: Jul. 14, 2008

It was a great idea... but somehow, someway, something went wrong... the crust and topping merged... the taste was alright...

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Reviewer:

Jac

Cooking Level: Intermediate

Reviewed: Mar. 7, 2007

I made this for my husbands birthday party, however, I must have beat the cream cheese and egg mixture too long because it came out too airy and cracked across the top, as well as was not very attractive looking. I ended up making another cake for the party, however, my kids ate the creamcheese cake despite its unattractive appearance.

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Reviewer:

Brenda

Reviewed: Feb. 5, 2007

What a great idea! I didn't have yellow cake so used white instead, it was very good but I think it would be better with the yellow cake (or really any flavor). The white cake and the cheesecake were the same color and the cake's taste didn't particularly stand out so that's why the 4 stars but it was my doing not the recipe. Will defintely make this again but change the cake to yellow or chocolate to bring a bit of adventure to the taste and look. Also, just used rasberry topping from the can. Everyone enjoyed it! Thanks for a great recipe!

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Reviewer:

THERESA

Cooking Level: Intermediate

Reviewed: May 21, 2006

I made this dessert in a 9x13 pan that is 2 inches high. I was able to add the raspberry puree and the Cool-Whip before placing the dessert in the fridge. It was amazing! I'll definitely make this again & again!

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Reviewer:

Sheryl

Living In: University Place, Washington, USA

Reviewed: May 3, 2006

This is a great recipe for gatherings/parties. It tastes like cheesecake, but with a light cake underneath. Simple and Clever. I followed the other suggestions and baked this in both a 9x13 pan and another smaller rectangular pan. I topped them with a ready made cherry pie filling instead to the raspberry(to make my life easier) and it was DELICIOUS! And the proof was in the pudding- people loved it and asked for the recipe. Will definitely make again!

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