The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 7, 2009
Absolutely amazing. I have also made this without the raspberries and it is still wonderful!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 6, 2009
I thought this was pretty good, but I think Chantal's New York Cheesecake from this site was WAY better. Plus that one is a FABULOUS starter recipe and very versatile. Take the basics from this and add it to that one!
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Photo by Sarah

Cooking Level: Expert

Living In: Oxnard, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 5, 2009
I would give this recipe 8 stars! My son-in-law whose favorite desset is cheesecake declared it better than Cheesecake Factory and I have to agree! I used a water bath and left it in the oven another hour after I turned it off to cool slowly and it was perfectly gorgeous. I will leave it with the oven turned on for another 10 minutes next time just because the center was ever so soft but ovens vary so that could just be mine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 3, 2009
This recipe turned out PERFECT for me. I made cupcakes with an Oreo crust and baked them in metal cupcake liners. 375 for 25 min. I lightly mashed my raspberries and added a little sugar, as I think raspberries taste better when they are fresh. I added the raspberries to the cupcakes after they were cooled. Then I made a whipped cream white chocolate cream cheese frosting (2 sticks cream cheese, 1 small cool whip, 1 sm package instant white chocolate pudding mix, & 1 cup of milk. Beat it all together until fluffy) swirled it on top. I topped with white chocolate flakes/curls, and ta-da, they turned out perfect! They were all gone VERY quickly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 3, 2009
Unfortunatly this was my first cheesecake and I over cooked it pretty bad. Learned from my mistakes and got lots of good tips for next time. But even with overcooking it, it still tasted delicious!! Cant wait to try it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 3, 2009
Absolutely DELICIOUS!! What a beautiful dessert and came out perfect!!!
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 31, 2009
Delicious and moist. I baked it as per directions but did a water bath and then let it cool in the oven for four hours. Everybody just loved it. My mom asked me where I bought it, she couldn't believe I baked it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 31, 2009
this recipe is a SUPERB~!!! this is the 1st i'm making cheesecake and it turned out really GREAT~!! :DD I added some whole blueberries and raspberries in the batter and the whole family loves it~! thanx a Lot~ =)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 30, 2009
i made this as is and it has been a big hit every time i make it :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 22, 2009
I made this for a family gathering and everyone loved it! As another reviewer suggested, I wrapped the bottom of the cheesecake pan and baked it in a baking sheet with water. This helped the cheesecake turn out perfect. I also only put the extra raspberry spread just around the edge of the cheesecake after baking to hold the fresh raspberries.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 21, 2009
I made this for a family get together and it wasa hit. I followed the recipe exactly. The only reason I gave this 4 stars and not 5 is because it browned a lot on the edges and sank in the middle so it did not turn out very pretty but the taste was amazing!
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Photo by Lillian

Cooking Level: Beginning

Home Town: Savage, Minnesota, USA
Living In: Bellevue, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 10, 2009
I've made this cheesecake twice now and it is fantastic. The only change I made was following another reviewer's suggestion and used seedless raspberry jam. I'm glad I did-so much easier and still delicious. My sister-in-law loved it and said she couldn't wait for me to make it again! Highly reccommended!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 9, 2009
We've made this a couple of times now, and it is absolutely fantastic. People have not believed it was home made. The first time, I used another reviewer's suggestion and used seedles raspberry jam, heated in the microwave instead of making the sauce. It did not work well for me, the raspberry all sunk to the bottom of the cheesecake and melted into the crust. It tasted great, but didn't have the marbled effect I had hoped for. The second time I followed the recipe exactly and it worked much better. I always bake my cheesecake in a water bath, and it comes out perfectly cooked.
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Cooking Level: Expert

Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 7, 2009
This was the first cheesecake i've ever made, it was so simple and a huge hit at thanksgiving (: !
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Photo by Alyssa

Cooking Level: Beginning

Home Town: Great Barrington, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Oct. 1, 2009
This Cheesecake was the BEST!!!! I'm not a huge fan of raspberry's but this cheesecake pulls it off! I will never make any cheesecake EVER AGAIN!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 30, 2009
utterly delicious! i used 2 cups of crushed oreos for the crust and seedless raspberry jam microwaved for 15 seconds. one of the best cheesecakes i have made.
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Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 29, 2009
FANTASTIC! I agree...use more cookies at the bottom than in the recipe. I personally used chocolate graham crackers. I also used low-fat cream cheese and fresh raspberries that were picked locally, it was delicious!!! Family ate it up in seconds! I will be making this over and over again.
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Photo by Susan

Cooking Level: Intermediate

Home Town: Farmingdale, New York, USA
Living In: Burlington, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 29, 2009
This is absolutely a keeper. It has good basic recipes. I was actually thinking of having White Chocolate Macadamia Cheesecake and looking for some basic White Choc Cheesecake where I could tweak to it, and found this great recipe! Instead of using the raspbery jam, I put in about 3/4 cup of halves macadamia and it turned out heavenly! I follow some of the other tips to leave it on the water bath for an hour to gradually cool down the cake, and the cake came out perfect with no crack! Prior to serving, I garnished with generous amount of white chocolate curls and drizzled with dark chocolate and it looks heavenly! Made 2 whole cakes of this for my family and my fiancee's family, and it was definitely a hit! Thanks for sharing the recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 27, 2009
great recipe but did triple the amount of raspberry to marble the cake. Added fresh raspberries on the top for a nice garnish
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Cooking Level: Expert

Home Town: Wellington, Florida, USA
Living In: Fowlerville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 25, 2009
Delicious! First made this cake to woo one of my friends who is now my husband. It was so intense and became quite the obsession of the people who ate it that I decided that this recipe was too dangerously delicious and seductive to make while I was still unmarried! Definitely a knock-your-socks-off dessert. Have made it about 5 times now. I always double the crust, using 2 cups of cookie crumbs, 2 tbsp sugar, 1/4 cup butter. Using a water bath is a MUST! I also use more raspberry sauce. I do find that the raspberry sauce doesn't stay mixed through and usually is near the top when it is all baked. I just turn the oven off after an hour and leave it in there without opening the door for another hour before leaving on the counter another hour, then putting in the fridge. Freezes well! I freeze it in individual slices wrapped in tin foil and then freeze the raspberry sauce into an ice cube tray and put the cubes in a ziploc bag so that I can take as much as I want each time I take out a slice.
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