Lemon-Raspberry Cheesecake

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.