The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 2, 2009
Very good - my teenager said it was the best dessert he had ever eaten. Had a problem getting the seeds separated from the raspberries so I will take some tips from reviewers next time I make it. Thanks for the awesome recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 1, 2009
This recipe is fabulous! I've made it several times, including for a bake-off contest at work -- it won 1st prize! I use chocolate graham crackers for the crust, and instead of pureeing fresh raspberries I use a 10-oz jar of seedless raspberry jam, microwaved just enough to make it spreadable. Garnish with whole fresh raspberies, white chocolate shavings & drizzle with dark chocolate ganache (microwave 1/4 c. Hersheys special dark chips with 1 T. heavy cream till melted, stir till shiny & then put in a zip-top bag; snip off one corner & squeeze to drizzle over the top of the cake.)
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Cooking Level: Intermediate

Home Town: Danville, Iowa, USA
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. 1, 2009
i made this cheesecake and i got no less than 5 people who HATE cheesecake to love it again and its all thanks to this recipe :D
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 1, 2009
This recipe is wonderful! Just like Cheesecake Factory. I took the advice and used seedless raspberry preserves. I used the store brand of preserves and also the store brand Oreos from Target for the crust. I took out the filling in the Oreos and only used the cookie portion. I doubled the crust recipe which turned out great. I also took the suggestions and wrapped the springform pan in foil and baked it in a water bath on a cookie sheet. I turned off the oven and cracked it open after baking time and left it in there an additional hour. It didn't crack at all. The rest I followed the recipe exactly!
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Cooking Level: Expert

Living In: Torrance, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 31, 2009
Delicious! I had some blackberries that a friend picked and gave me, and made the sauce out of them. I also used half sugar, half Splenda, egg substitute, and a cinnamon graham cracker crust, to try to make it a little healthier for my diabetic grandma. It all turned out perfectly, and the whole family loved it! I will definitely use this recipe again and again!
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Cooking Level: Intermediate

Living In: Westover, West Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 30, 2009
Everyone really liked this cheesecake...I wouldn't say i LOVED it, but it was good. Came out good, it set perfectly and the texture was good, better than when i tried to make a thicker NY style cheesecake, so that's good! Made it for my sister's birthday and every piece was devoured and enjoyed! :)
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Cooking Level: Beginning

Home Town: Houston, Texas, USA
Living In: Cypress, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 30, 2009
Brought this to an adults only birthday party and it was a HUGE hit. It was only my second cheesecake and I was apprehensive because my first attempt (using a different recipe) cracked. I followed all the tips and the result was very professional in appearance. I doubled the raspberry sauce recipe and poured it all over the finished (uncracked) product. I used the leftover white chocolate chips by melting them and pouring them into a wax paper lined bowl, allowing the chocolate to harden into a block. Using my vegetable peeler, I decorated the top of the cheesecake with white chocolate curls. It was beautiful and delicious. Thank you so much for this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 30, 2009
Best recipe I've ever found for cheesecake, especially with the tips from the other reviews - baking in a water bath and straining the seeds from the raspberries before adding the sugar in particular. no other recipe required!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 28, 2009
Wonderful!!! Seriously delicious. I used a different crust though-with cocoa and vanilla waffers. My hubby specifically asked for a raspberry(his fav.) cheesecake for his birthday and let me tell ya he was not disapointed. Thank YOU SOOOO Much!!
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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: Aug. 26, 2009
WOOHOO! I'm so thrilled I found such a fantastic recipe (haha, like it was me who did something). Seriously CindyAnn, this is awesome. Usually I can't get away with using low-fat cream cheese b/c it doesn't set up right when you cook it. But with the white chocolate chips in there it does pretty good!! I used a block of "Neufchatel" cheese and a block of regular (didn't need the third b/c my store bought crust was small. It remained slightly more creamy than regular cheesecake b/c of the Neufchatel, but my family loved it anyway! I'm all for "quick" things, so I just used a pre-made oreo crust with great result. :) Thanks again- this is the best. What a special treat!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 22, 2009
Delicious. Used an Oreo crust. Baked an hour on a cookie sheet with water & the spring pan wrapped in foil to keep the water out, then shut the oven off and left it in there one more hour. I mixed raspberries with sugar (set an hour) & placed it in a bowl for people to spoon it on if they wanted. This made it unbelievable.
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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: Aug. 17, 2009
I bake for a caterer and recently made this because they requested raspberry cheesecake. Excellent reviews on the test cake. I added 3 tablespoons Raspberry Liqueur to the sauce. I used a jelly roll pan with water for a water bath. Baked the cake until it was 145 degrees in the center, turned off the oven and let it set in the oven for about another half hour until it reached 160 degrees. No cracks, perfect consistency. I also use a bambo skewer to make the swirls so you get a very beautiful "professional" appearance on the top. This recipe goes into my "special" cookbook.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 16, 2009
mmmMMmMmm! the raspberry sauce took longer than 5 minutes at boiling to thicken, so watch out for that. also, i baked it for an hour in a water bath, turned off the oven, opened the door for a minute to let heat escape, then closed it and let the cake sit inside for about another hour, then the fridge for the 8 hours. it set up wonderfully. the sauce is especially amazing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 15, 2009
Wonderful company recipe! Give yourself enough time when you make this. I didn't think I'd like the white chocolate but it rounded out the cream cheese flavor nicely. A "hint" of almond extract in the cheese/white chocolate mixture is also good. Don't shortchange yourself - the raspberry sauce as written is well worth your time. A bit extra (1 1/2 x ) gives you enough to drizzle an attractive and "tasteable amount" on top of each slice you serve. If you make the cheesecake a few days ahead it will be even better. Belle's Mom (5/11/09) gave good advice on this recipe regarding ingredient temperature and mixing time. My crust did stick to the pan a bit; I'll try a different flavored crust next time for variety - maybe Capn Matt's (2/18/09) or Dawn's (12/5/07) crust. My opinion is that if the top falls in a little it's not an insurmountable problem - you get a rim inside which you can place berries,almond slices, the raspberry sauce, whipped cream, etc. TUVM
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 15, 2009
WOW!! I made this just because I like to bake and decided to invite my neighbors over to share and the response was outstanding! They told me I should make it and sell it because it was better than cheesecake in the restaurant. Best cheesecake I have made by far!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 14, 2009
I made this for an office pot luck, and everyone raved about it. I used raspberry preserves instead of making the sauce and topped the cheesecake with a grated cookies 'n cream candy bar. Awesome recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 12, 2009
I made this w/& w/out raspberry - came out fantastic both times. I did use seedless raspberry preserves - just heated & poured over - I think that real raspberries would make it even better - if that's possible!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 12, 2009
WOW! Awesome! Perfect recipe! My company and husband just loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 12, 2009
This is better than you can buy anywhere. I made it for my husband on Valentine's Day. I brought a slice to my sister, and she couldn't stop talking about how good it was.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 11, 2009
I used the suggestion of jam instead of whole berries and it turned out wonderfully. Easy and excellent!
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Cooking Level: Intermediate

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