Raspberry cheesecake from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family (page 114) by Ina Garten

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Notes about this recipe

  • jimandtammyfaye on May 22, 2022

    Behemoth of a cheesecake! Used strawberries/strawberry jam for topping instead of raspberries. Lemon flavor helped to cut richness. Cracked on top, perhaps due to oven temp issues (but easily covered with berries). Check early for doneness next time.

  • KristenS on July 14, 2020

    Delicious! My go-to cheesecake. Does not crack, looks beautiful, tastes exactly the way I want it to. Use all the zest suggested.

  • JJ2018 on March 31, 2019

    Made this again at my Mum’s request. This time used a large tin, did 2/3rds of recipe but doubled the base to make it thicker. It turned out so much better and didn’t crack. Added slightly less lemon zest and served drizzled with ark chocolate ganache and strawberries. Definitely my go to cheesecake recipe

  • anya_sf on January 20, 2019

    Great cheesecake recipe, just the right texture for me. The cake did not crack, and there was no messy water bath. I usually make 1/2 recipe (using 2 whole eggs + 2 yolks) in a 7" springform pan (fills the pan). Neufchatel cheese works. Raspberries are great on top, but strawberries are also good.

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