Reviewed: Mar. 25, 2006

This cheesecake was okay. The cheesecake part was not sweet enough, and the raspberry mousse on top was a little lacking, too. I would not make this again.

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LISA L

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Reviewed: Aug. 29, 2005

This was a all around good recipie. The mousse is great (although halving the amount of the jam and whip topping would still cover the whole cheesecake). I was slightly disappointed by the recommended cook time. I may have messed something up along the way, but I had it in the oven for around 35 minutes, and it still wasnt done. Cut back on the ingredients for the mousse and increase the cooking time, and this recipe might be a five star.

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YOUNGWONTON

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jun. 21, 2005

Delightful.....the only thing I changed was I made my own crust, therefore the baking process was a little longer. I certainly will make this again!

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LULUBELLEMAY

Cooking Level: Intermediate

Living In: Horseheads, New York, USA

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Reviewed: Apr. 30, 2005

Can't stop making it. This cheesecake was simple and real good. I used strawberry jam instead and it was still very good.

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CYNC2000

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Reviewed: Apr. 10, 2005

Twenty-five minutes WAS NOT enough time!!!! I cooked this for the 25 minutes, allowed it to cool for a few hours, put on the topping, and refrigerated it for a day. When I tried to serve this, the pieces fell apart. The outside 1 inch or so was done (like normal cheesecake), but the center was runny! I ended up scraping off all the mousse and putting it back into the oven for another half hour. It still tasted good, but if you only cook for 25 minutes you'll be flirting with disaster.

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KayT28

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Dec. 31, 2004

Very tasty and very pretty. When cut, the pie displays several layers - the cream topping, the raspberry preserves formed a second layer after chilling, the cheesecake, and then the crust. Next time, I'll spread the mousse layer more smoothly and garnish with fresh raspberries and mint leaves.

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Judye

Cooking Level: Intermediate

Living In: Temecula, California, USA

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Reviewed: Nov. 28, 2004

PLEASE READ THE "CHEESECAKE TIPS" FROM ALLRECIPES!! The tips helped make this cheesecake incredible. I got a TON of compliments. It was very light and creamy!! I used plain rasberry jelly for the mousse and then froze it while I let the cheesecake chill for 24 hours after baking. WOW!! I will have to make this again!! Thanks

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DREAMGIG

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Reviewed: Oct. 6, 2004

I altered the recipe due to my diabetes. I used fat free cream cheese, Splenda instead of sugar, and used the strawberry flavored Cool Whip. Everyone at a gathering enjoyed it as much as I did. This recipe is a keeper!

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Lily

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Reviewed: Jun. 4, 2004

I don't know what went wrong, but the cheesecake itself was very mushy and seemed to be undercooked. My family and I also thought with the topping it was WAY too sweet. We usually love cheesecake, but this was so sweet we could barely eat it.

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AJT6797

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Reviewed: Apr. 19, 2004

I don't eat cheesecake but my boyfriend is a big fan. He loved this recipe. The part I liked the most about it was that it was very simple to make.

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SBESTWINA

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Reviewed: Mar. 28, 2004

Great cheesecake! I used a pre-made graham cracker shell, which wasn't the best...next-time home-made! The cheese cake and raspberry mousse topping were wonderful. Great take-along dish.

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Shellygloo

Home Town: Maumee, Ohio, USA

Living In: Mount Vernon, Ohio, USA

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Reviewed: Mar. 15, 2004

Quick & refreshing, yet very easy. I served this at a dinner party & everyone was very impressed. Even my brother-in-law, who doesn't normally like cheesecake, said it was the best he'd ever had & even had seconds. I added a bit of sweetened condenced milk to the mousse part to help it set up better (about 1/3 can). This made a lovely presentation, moderatly sweeter though. I will definatly make this again & again!

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ELVERA

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Reviewed: Feb. 21, 2004

I loved this recipe. The only thing I would change is, I would not make as much raspberry mousse because when I cut into the well chilled cheesecake, the mousse ran into the area where I just removed the piece of cheesecake. It made it a little messy for presentation, but the taste is wonderful. I also garnished it with fresh raspberries and blackberries. It really added to the dish.

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RICHSIRISHROSE

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Reviewed: Feb. 20, 2004

All I can say is WOW. This is a fantastic cheesecake. I had a dinner party over at my house and made this and everyone was raving! Made me feel wonderful! I made a home-made graham cracker crust out of my Betty Crocker cookbook that was heavenly with it. The only problem I had was it took 20 minutes longer to bake than the recipe said. When you make this, and I recommend that you do, make sure to test your cheesecake in the center with a toothpick for doneness. The topping for this cheesecake was way easy and tasted wonderful. I added a bit of red food coloring to it to give it more color, since I used cherry preserves. Delicious cheesecake! I will make this again and again.

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MARSKYGIRL

Cooking Level: Intermediate

Home Town: Lehi, Utah, USA

Living In: Eagle Mountain, Utah, USA

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Reviewed: Feb. 17, 2004

This cheesecake was so easy to make and tasted sooo good. I made it with strawberry instead of rasberry. DELICIOUS!!

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BVESCOVI

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Reviewed: Feb. 16, 2004

Easy; great; impressive; I made it with real whipped cream and it was wonderful.

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

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Reviewed: Feb. 15, 2004

I added 1/3 c sour cream, then poured the filling into an 8 inch graham cracker crust. The only problem I had was that because of the smaller piecrust, it took almost 45 minutes to bake. My family really loved this dessert.

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