I'm by no means a baker nor am I a cook. I'm very much a novice but I felt adventurous and decided to give this recipe a go, so glad that I did! This cheesecake is soooooooo good! I can't believe my very first cheesecake (that I made entirely on my own, might I add) came out so unbelievably scrumptious! Family and neighbors gave it high reviews. We even argued over the pieces, yes it's that good! This cake is smooth and rich, melt-in-your-mouth goodness. It tastes and looks beyond professional. I've already made it twice. I'll have to start making 2 at a time to ensure I have enough to go around and share.
Definitely bake this in a water bath as recommended by other reviewers. Wrap your springform pan in a double layer of foil, place it into a roaster pan or a jelly pan, then pour hot water around the springform pan, enough so that the water covers the sides of the springform pan halfway. Cook for an hour then turn your oven off and keep your cake in the oven for an additional hour before removing.
If your thinking about switching out the chocolate cookie crust for a grahm cracker crust, I'd recommend keeping the chocolate cookie crust as it more so compliments the taste of the raspberries and cheese and looks more visually appealing in my opinion. Also make sure to double the amount of crust.
I can't think highly enough of this recipe & cake, it's beyond any cheesecake I've ever had! I'm most proud that I made this entirely on my own & that it came out so smashing!
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I'm by no means a baker nor am I a cook. I'm very much a novice but I felt adventurous and...