This recipe really does deserve all the rave reviews! Made it for my family and they all really loved it. Looks very impressive but it really easy to make. I added a bit more raspberries (175g) into the cake and it was great.

Made this for a dessert for a BBQ and it turned out great! I did add 10 biscuits instead of 8 so therefore added just a bit more butter as I like a thicker biscuit base, no problems with the change!

I added chocolate chips to the batter and crushed oreo cookies to the base.

Turned out really good, thanks!

I made this with big juicy blackberries and it was amazing! great Recipe!

my family did this super delicous cheesecake at home... it was the first ever we did... simple and you can do it with several different fruits!! a must try

Delicious! One of the few sweets I did two times.

This cheesecake is so beautiful to make and present that its almost too good to eat...almost. Myself and my 56 grandchildren baked this one weekend and it truly left all 57 of us feeling full, well I don't know about them but I certainly did! Great fun to bake and eat I would deferentially recommend to a friend- if I had any!

I made this last night, and it was vile.

Very disapointed, and shocked to read all the great reviews! Perhaps it just wasn't to mine or any of my friends taste.

Always been very impressed by Good Food's recipes, but not this. Will not try again.

can i freeze this?

Not much of a success, although guests said they liked it, probably because the raspberry sauce is yummy. The flour just made lumps which I tried to sieve out unsuccessfully. The flour also gave it a strange texture - more cake than cheesecake. I've made much better from other recipes (which never have flour added) but just thought I'd give this a go as it had such good reviews.

This took longer in my oven and I still wasn't sure if it was too wobbly but it turned out fine, cracked quite a bit but the raspberries and coulis covered it. Found it better after sitting in the fridge for a day or two. I put blueberries in the cheesecake but topped with raspberry coulis. And made white chocolate leaves too :D

Amazing!! Everytime.

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!

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.

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.

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.

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.

Have used this recipe again and again. Always goes down well.

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.

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