laurenjonessa's picture
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Amazing!! Everytime.

judiper's picture

Really delicious. Made with 500g light soft cheese & my dad's home grown raspberries which I used from frozen in the cake. Base a bit too soft, next time I would use a mix of digestive & oat biscuits & cook it longer until crisp. Mine cracked on the top when cooling & we ate it while still warm in the middle as short on time. Think it would be nicer if made well in advance & cooled completely. Will definitely try with other soft fruits. Yum!

chefolivia1's picture
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I'm 13, and I made this for my grandads birthday. It was such a success, they were very pleased and impressed. I'm now making it today for lunch for friends.

serendipity7000's picture
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Just made for the second time. This time I checked the oven temperature was correct with an oven thermometer. And used 300g of fruit instead of 250g like last time (mixed raspberries and blueberries). Still took an hour and 40 minutes! And it is less cooked than last time (when I overcooked to be on the safe side) despite same time and slightly higher oven temp than before. So I reckon - if you add extra fruit, you need to extend the cooking time. This time it hasn't sunk in the middle, but did start to crack while cooking. So although left in the oven to cool, it had already cracked, but I'm not bothered about the cracks - looks interesting!

I'm afraid I just daren't take it out while still naked looking and wobbly - I leave it till it is evenly brown and only very slightly wobbly - and last time the texture was wonderful and the cheesecake itself perfect. So I would err on leaving it a bit longer if adding extra fruit.

serendipity7000's picture
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Forgot to rate it. Four stars - lost a star purely for slight lack of flavour. Oh yes, I also used 12 digestives instead of 8, but still just used 50g of butter, and this was just right.

A thought - maybe adding more fruit bulks the cake out and makes it take longer to cook - hence my longer cooking time. 8" deep loose-bottomed tin is just right, I found - makes at least 10 slices. Tin needs to be either a very good non-stick tin, or lined with greaseproof paper. Also recommend tying a band of greaseproof paper round the top of the tin to stop the edges burning.

serendipity7000's picture
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I followed the recipe exactly, apart from adding more raspberries. Mine took ages to cook - about an hour and a half! But maybe my oven and maybe I cooked it a bit too long. However - it was perfect! Sunk in the middle after, but that was Ok - looked interesting and just filled it with the raspberries. Other reviewers are right - it is miles better two days later! So am making another one for a birthday party - going to make it two days ahead, and use a mix of raspberries and blueberries for a bit extra tang. Partner really liked it (and getting compliments out of him is like blood out of a stone) so it must be good. His only criticism was it could do with more of a tang - maybe lemon curd on top - so might try this cheesecake with the topping for the lemon baked cheesecake.

paulazd's picture
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Have used this recipe again and again. Always goes down well.

grishma32's picture
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Turned out amazing - I used more digestives, 1 tub of full fat cream cheese and 1 tub of light cream cheese and 100g of mascarpone cheese as have some in the fridge. Used strawberries for the sauce and decorating.

marlyly89's picture
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Really yummy and surprisingly easy to make, the whole family loved it! Will definitely be using this recipe again!!

fimanson's picture
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My parents came for dinner on Sunday and I made this for desert... so easy and so delicious too! My Mum thought I'd bought it, it looked so impressive! The whole family loved it! I used low fat Philadelphia cream cheese so that it wasn't quite so calorific! I had a slightly larger tin than recommended so I doubled the base... 16 digestives and 100g butter just to make it a bit deeper. Perfect!

lizlizliz's picture

Made without raspberries its a really lovely ny cheesecake

eddypulham's picture
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I'll put it simply.... BEST CHEESECAKE EVER!!

( I used 12 biscuits for the base with 70g of butter)

jillmann's picture
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This was great, so easy and looked fantastic (even though we didn't bother with the sauce, just served a few raspberries on the side).

redpoppy647's picture

I made this for a family get together on Good Friday. OMG - it was so easy to make and tasted absolutely delicious. I always thought making a cheesecake would be something of a faff to make - how wrong could I be. This was super easy to make, was very impressive to look at, and tasted fantastic. Have already been asked to make it again - soon. This was a real hit with all my family.

lizrowles's picture
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Brilliant! Easy to make, looks good and went down so well with friends that I ended up making this 3 times in 12 days. Will definately be making this again.

postwoody's picture

FAB-U-LOUS!!!
Making it, yet again, for the doctors surgery next door for their Easter Treat.

harper246's picture
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I love this recipe and have made it several times over now, substituting the raspberries for blueberries too. I made the 'low fat' version using creme fraiche instead of sour cream and very light cream cheese. It tastes just as good as the original. I also use 15 digestive biscuits as I like a thicker biscuit base which means I also need a bit more butter (75-100g). Calories on low fat version: I worked this out on a popular app I have on my phone based on the ingrediants used; If the cake is cut into 12 pieces, this works out at approx 315 calories a piece. This was without the syrup mixture on top as I tend to not have this as the kids don't like it.

natasha_a's picture
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i followed the recipe to the letter and it looked very brown and it split when chilled . i made a few adjustments to make i better. i used double the amount of base mixture and a 23cm tin as i found the base to thin and to much mixture for a 20cm tin . a few tips i found on another site : add the eggs last to stop the mixture souffle effect which can make it split . cover the tin with tinfoil and bake in a ban marie . turn the oven off after 45 minutes and leave it to cool in the oven over night before placing in the fridge . it might look a bit wobbly but it firms up in the fridge

tarabithia's picture
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Good recipe. I added lemon zest since I had no raspberries and it came out nice. I also mixed half cream cheese and half ricotta.

lizziewalker25's picture
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This was a good receipe, and very easy to make, it is however much better the day after it has been made! We saved half for the next day and it had a better texture and taste than on the day it was made.

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