Reviewed: Mar. 17, 2013

This cheesecake got rave reviews at the dinner I took it to last night. It was so easy to make. I used a traditonal homemade unbaked pie shell I had in the freezer. (I always make 6-8 to keep on hand for occasions like this.) Like some others, I made it with real whipped cream into which I gently folded in raspberry jam. Also, like another reviewer suggested, I made the filling using only half the ingredients - plenty to fill the one pie shell. Next time, I will make the full amount and fill two pies, one to go in the freezer. I loved the idea of another reviewer about putting a layer of chocolate on the cheesecake, and topping that with the Mousse. Everyone commented about the chocolate. I melted chocolate chips, stirred in some whipping cream - I could have added more cream as it was a little firm but the added texture was nice. I also baked the cheesecake for longer than the recipes says. Good cheesecake!

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1 user found this review helpful

Reviewer:

COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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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3 users 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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4 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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3 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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4 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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7 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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9 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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5 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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3 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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4 users found this review helpful