This cheesecake turned out absolutely perfect! The only change I made was to substitute sour cream for the cottage cheese (I was worried about texture issues). It was my first attempt at cheesecake, and it was wonderful! Plus, I have a new use for all the blackberries in my back yard!

EXCELLENT!!!! I didn't have any cherry brandy on hand so I used chambord instead. I have a great white chocolate strawberry cheesecake that is very popular with my family. They unanimously voted this as the best one they had ever had. This is definitely a keeper.

This recipe is very delicious. The whole family loved it. I wouldn't change a thing about it. Thanks for adding it!

I wasn't sure about this one, but people LOVED it. I have never gotten that many compliments for a cheesecake - and that was even though I had baked it too long. The vanilla wafer crust is wonderful and nciely compliments the tartness of the berries.

This was very good. One person that ate it said he didn't like cheesecake but that it was very good. The smallest springform pan I have is 10" so I doubled the ingredients and it filled the pan very well, it had to cook a bit longer. I was just using raspberries and didn't have any fresh ones so I thawed a bag of frozen ones and let them drain for about a day (used the juice and another bag of frozen raspberries to make a raspberry sauce that was drizzled over when served) then added them in the center of the cheesecake. They didn't hold up too well but still had a good flavor in the middle. I don't have a food processor and was running the cottage cheese through my blender. It was too thick and wouldn't blend well so I added the orange juice (I don't use alcohol in cooking) to the cottage cheese and it blended up very smooth.

the only thing i didnt enjoy about this was the crust made of vanilla wafers- i thought the texture was funny after i baked it and it was also incredibly sticky. i used thawed frozen berries and substituted orange juice for the cherry brandy. overall0 it was quite yummy!

I have made this recipe at least a couple dozen times. It is my standby when bringing a dessert to a gathering, and is so popular with family and friends that it is requested often. The texture is amazingly silky and light! The flavor is lovely whether I use cherry brandy or kirsh. My favorite fruit choices for this are sour cherries or blackberries, and I often put a sour cream and sugar layer over the top just before the fruit topping, which tastes as great as it looks. I sometimes make it with a graham cracker crust just for variety. Fabulous!

The cheesecake was great! My only modification was using blackberry brandy instead of cherry. Very good!

I bought a springform pan as a house warming gift and I thought that I should fill it with something. This recipe worked great. The only thing that I changed was to use frozen mixed berries (strawberry, raspberry, blueberry & blackberry). Turned out great and everyone at the party loved it.

Terrific cheesecake! I didn't have cherry brandy on hand and used raspberry liqueur but followed the instructions otherwise. Flavour is amazing and texture is perfect, even if I wasn't sure about cottage cheese at first.

This was fantastic. It is soooo delicous. I needed to cook this for 55 mins. We went blackberry picking in the morning & made this late afternoon. It was so good with fresh blackberries. I highly recommend that everyone tries it. Thanks Eleanor for the great recipe!

As many modifications as I made, I probably shouldn't even review this recipe! I used vanilla yogurt instead of cottage cheese (I was really afraid of it being chunky--yuck); I used a splash of almond liquour and the rest sour cherry concentrate in place of the cherry brandy (didn't have any)---so my cheesecake was a pretty pink! I didn't have vanilla wafers, so I crushed up some animal crackers and added the butter with a little sugar. I used wild black raspberries--yummy, but seedy. I like this recipe because I only have an 8" springform pan, and this is a recipe that will work! I think I cooked it too high for too short of a time, because the edges browned while the middle was still a little goopy, but the flavor was great and the texture ( of what cooked) was smooth and creamy, and light but not too fluffy. I think this could be a great cheesecake, if I made it the right way! As it was, I was happy with the results, and I am encouraged to keep trying with my cheesecake making skills.

This was excellent. I have made many cheesecakes with the Raspberry bush in the backyard...but this was probably the best. The only think I changed was using sour cream instead of cottage cheese. I did not have any on hand. It turned out very delicious!! Will definately make again!

Nice refreshing cake and a nice presentation. I had to bake about 15 minutes longer than the recipe stated. Used mix of blueberries, mulberries, and raspberries which worked just fine. Cottage cheese seemed like an odd addition, but didn't notice any variation in the texture.

It's was good.