This is delicious! I've had this cake twice now, and the second time I took a lot of the reviewers' advice and used seedless raspberry preserves to save some time. Although it was still good, it is MUCH BETTER when you follow the recipe and use frozen or fresh raspberries. It doesn't take that much extra time and is very worth it, trust me! Oreo cookies definitely work the best for the crust, so tasty and easy. To bake the cake, I lined the bottom and the insides with parchment paper before pouring the batter in, and I wrapped the outside bottom of the springform pan with foil and the placed it in a large roaster, then filled it halfway up the top of the springform pan with boiling water and baked as directed. I had no problem with my cheesecake cracking, it baked up beautifully and had a wonderful texture. This recipe is definitely a keeper!
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This is delicious! I've had this cake twice now, and the second time I took a lot of the...