lizlizliz's picture
13th Apr, 2013
Made without raspberries its a really lovely ny cheesecake
eddypulham's picture
12th Apr, 2013
I'll put it simply.... BEST CHEESECAKE EVER!! ( I used 12 biscuits for the base with 70g of butter)
jillmann's picture
7th Apr, 2013
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
2nd Apr, 2013
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
1st Apr, 2013
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
26th Mar, 2013
FAB-U-LOUS!!! Making it, yet again, for the doctors surgery next door for their Easter Treat.
harper246's picture
25th Mar, 2013
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
24th Mar, 2013
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
24th Mar, 2013
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
22nd Mar, 2013
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.