Reviewed: Oct. 15, 2011

I've made this several times now and have altered it by changing the flavors of the fruit spread I use. I do not make the mousse/whipped topping at all. The family likes the cheesecake as is without the topping. I use the recipe as base for cheesecake and then swirl in whatever jam or sauce that I have on hand. Definitely a keeper in my home!

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1 user found this review helpful

Reviewer:

Anita118

Cooking Level: Intermediate

Reviewed: Jul. 2, 2011

Delish! I baked in a 9 inch springform pan for 25 minutes; topped with 1 c. whipping cream (whipped with a tbsp. sugar and 1/2 tsp. vanilla extract), added a little sweetened condensed milk per a suggestion, mixed with homemade raspberry freezer jam. I don't know how it could be any better.

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3 users found this review helpful

Reviewer:

sadee411

Cooking Level: Expert

Reviewed: Feb. 11, 2011

Yum and Yum! definitely recommend this one. My husband went wild for it and is always asking me to make it.

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2 users found this review helpful

Reviewer:

Dianna

Reviewed: Dec. 19, 2009

This was such a hit at my inlaws christmas party, it was very easy to make. It was so good!! I will make this again.

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3 users found this review helpful

Reviewer:

Kasi

Cooking Level: Beginning

Living In: Port Allen, Louisiana, USA

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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6 users found this review helpful

Reviewer:

LISA L

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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7 users found this review helpful

Reviewer:

YOUNGWONTON

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Beaverton, Oregon, USA

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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4 users found this review helpful

Reviewer:

LULUBELLEMAY

Cooking Level: Intermediate

Living In: Horseheads, New York, USA

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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2 users found this review helpful

Reviewer:

the1andonly

Home Town: Trenton, New Jersey, USA

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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3 users found this review helpful

Reviewer:

KayT28

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Fultondale, Alabama, USA

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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5 users found this review helpful