Lemon-Raspberry Cheesecake

Flavor was good but don't expect to wow anyone with this cheesecake. The crust did not crisp, the batter was way too liquidy, and the cheesecake puffed up too much, which meant it got too brown and left the sides too high on the pan. I consider myself an expect baker, plus I followed the recipe exactly; I cringed that I had to serve this cheesecake. The appearance was embarrassingly brown and way too soft to serve pieces. However, the flavor was tangy and very lemony. One person said it was too tart, which I modified with a topping of berries and a drizzle of glaze, made in a moment by heating seedless raspberry jam. The cooking directions could be modified so that it cooks more slowly. Leaving it in the oven another hour after baking it meant I could not judge the doneness by its jiggle. It never firmed up correctly when chilled.

I've been making cheesecakes for 40 years and I thought this sounded "off" with the amount of liquid in the batter. It was thin and runny. Did not set. It was awful!

Someone brought this cheesecake to a potluck and I haven't been able to stop wanting more. It was so creamy, tangy and sweetly divine. She also added a raspberry glaze to the top. The glaze was with half a bag of frozen raspberries, some sugar, some corn starch, and then some water when it got too thick. She heated all of this on the stove and then poured it over the cheesecake then cooled the whole concoction.

I made these as mini-cheesecakes and they were fantastic! The crust never got very hard and I had trouble getting them out of the pan (they were in big muffin tins), but they tasted great!!

I made this following the recipe Exactly and it fell apart when it was removed from the pan..

I have made this cheesecake several times substituting blackberries for raspberries - it is everyone's favorite cheesecake. I use Neufchâtel cream cheese to lighten it up and it is delicious.