Reviewed: May 18, 2012

Tasted so good and everyone loved it. I used OJ in place of the cherry brandy, used a combination of 4 cups of blueberries, blackberries and strawberries, 2 cups in each layer. Also used calorie free sugar and whole wheat white flour and reduced fat cream cheese. Used a 9" pan because I don't have an 8", but 9" turned out to be perfect because I added more fruits. Thanks to the author for sharing!

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Reviewer:

member

Reviewed: Dec. 27, 2011

my first time baking a cheesecake. it was AWESOME!!!!! I didn't follow the recipe exactly as I didn't have any cherry brandy (I used white rum instead) and fresh blackberries were very expensive(they were imported), so I used organic mixed berries from our local grocery store. I threw three boxes of them into the cake and served it without topping. I still can't believe that my very first cheesecake for my fiance's birthday was a huge success. Thanks JJOHN32.

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Reviewer:

Maria Bouma

Cooking Level: Intermediate

Living In: Jakarta, Jakarta Raya, Indonesia

Reviewed: Dec. 20, 2010

Being my first attempt at a cooked Cheesecake... I decided on this one. I could have not asked for a better recipe. I added more types of Berries on the topping .... everything else was as is and it turned out SPECTACULAR

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Reviewer:

Dewymoon

Reviewed: Dec. 12, 2010

Fabulous! I added another half to the recipe to fill my 9 inch pan. I also used frozen black raspberries. I baked it for 40 minutes in my convection oven (no water bath) and then just let it set there in the oven for another 2-3 hours. It was done perfectly and no cracks! I took it to a church function and everyone raved about how good it looked and tasted. I will definitely use this recipe again.

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Reviewer:

Cyndy

Cooking Level: Intermediate

Reviewed: Dec. 7, 2009

I have used this recipe for years and it is such a lovely cheesecake, in both flavour and presentation. I have always used frozen mixed berries and have never had any problems. This is my favourite cheesecake recipe of all time!

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6 users found this review helpful

Reviewer:

tellulah

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Nov. 15, 2009

Good, easy to make cheesecake. Not as sweet as I expected. A little grainy. Everybody enjoyed it though!

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Reviewer:

Brittany Robertson

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Fullerton, California, USA

Reviewed: Aug. 4, 2009

This was the middle layer for a wedding cake. I made it with frozen blueberries in the batter and fresh blueberries on top. I didn't have cherry brandy, so I used a mixture of Kirsch and orange juice.

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BENGTSON36

Cooking Level: Intermediate

Living In: Buffalo, Minnesota, USA

Reviewed: May 7, 2009

This recipe was great. My springform pan is larger than it called for so I ended up having to double the crust. I think I used too much so next time I would just increase it by 50%. I did not change the amount of the filling and that part was awesome. This cheesecake tasted really good. I used blackberries and really enjoying the simple topping. I was a little bit unsure about it being used to a more syrupy topping on cheesecakes but it was sooooo good.

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Reviewer:

Nikki

Reviewed: Jul. 30, 2008

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!

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Reviewer:

BECKMARK

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

Living In: Mount Olive, Illinois, USA

Reviewed: May 25, 2008

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.

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