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50 comments
- malak
do you know how to meake stromboli i want your help
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- tatyanaseverydayfood
Sorry, I don’t have a recipe for stromboli!
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- Helen
One the best cheesecakes I’ve had! Thank you so much for sharing this recipe.
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- tatyanaseverydayfood
Hi Helen! I’m so glad you enjoyed the recipe!! 🙂
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- Heidi Yanover
I’ve made this cheesecake twice in the past two months. It was incredibly delicious and equally as beautiful with the fresh raspberries, raspberry sauce and whipped cream. Thank you Tatyana for sharing this most lovely dessert!!
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- tatyanaseverydayfood
Hi Heidi! I’m so happy to hear that you’ve been enjoying this cheesecake recipe!! It’s one of my favorites, too! Thanks for leaving a review!
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- Bhavisha Sahay
I can’t thank you enough for this recipe! Thank you for telling that melted white chocolate needs to be use immediately when it’s hot. It made a huge difference in my cheesecake <3
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- tatyanaseverydayfood
You’re very welcome! 🙂 And I’m glad my tip was useful! Sometimes it’s the little things!
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- Maya
Love this recipe! If I were to make this with 4 inch cheesecake pans how long would the bake time be?
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- tatyanaseverydayfood
Hi Maya! It’s such a fantastic cheesecake! I personally haven’t baked this recipe as a 4-inch cheesecake but I’m estimating about 45 to 55 minutes. You want the edges to be set and the center to be just slightly wobbly. Enjoy! 🙂
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- Ellmah
CaniI use 0% greek youghurt instead of sour cream?
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- tatyanaseverydayfood
Yes, Greek yogurt will work great here, too! Enjoy! 🙂
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- Meaghan
This was the first cheesecake I’ve made and it turned out amazing! Thank you for this recipe! Will definitely make again!!
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- tatyanaseverydayfood
Awesome!! 🙂 I’m so glad you enjoyed the recipe! It’s one of my favorites!
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- Hassell
I made this without the raspberries and crust and used it for the filling on a black velvet cake with cream cheese Italian meringue buttercream frosting. My daughter loved it and I will be making it for her wedding cake.
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- tatyanaseverydayfood
That sounds delicious! 🙂 I’m so glad you enjoyed the recipe!
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- Carol Nickell
I just made this cheesecake and its in the oven. My batter is much more thin than yours in the video. I made sure to follow the measurements exactly. I hope it turns out well. I will let you know!!
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- tatyanaseverydayfood
Hi! That should be just fine! Some days mine is a little bit thinner, too. Just depends on how soft your cream cheese was. Hope you love it!
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- Litonia
Hi, I want to try this recipe, it’s look delicious. I wonder which are the form size?
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- tatyanaseverydayfood
Hi! This cheesecake is incredible! You’ll love it! I used a 9-inch (23-cm) springform pan.
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- Karla Contreras
This cheesecake was delicious!
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- tatyanaseverydayfood
I’m so happy you enjoyed it! Thanks for leaving a review!
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- Eunice
Made this amazing Raspberry cheesecake. My husband and kids were empressed. It was soft and delicious!!! I will be making it again!!!
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- tatyanaseverydayfood
Awesome!! 🙂 I’m so glad the cheesecake was a hit with your family!
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- Brianna
Hi! I only have a 10 inch spring form pan. How much do you think this would affect cooking time?
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- tatyanaseverydayfood
Hi Brianna! A 10-inch pan will work great, too. The cake will be just a little shorter. I would check the cheesecake about 20 minutes earlier – the sides should be well set and the center will have the slightly give. Enjoy!
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- emily
Hey Tatyana, I have a question. I don’t have a springform pan but can I make a cheesecake in a regular cake pan?
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- tatyanaseverydayfood
Hi Emily! It would work if you have a tall cake pan, at least 2 1/2 to 3 inches tall. I would line the bottom and sides of the pan with parchment paper. After letting the cake chill in the refrigerator overnight, you’ll want to gently invert the cake onto a plate, then invert it back so it’s upright. Enjoy!
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- David
I made this cheesecake and it was a big hit. The only problem I had was my crust was soggy. I noticed before I opened the springform pan some liquid around the bottom. It looked like butter. Any suggestions on how to fix this problem. My pan was double wrapped in wide and heavy duty foil.
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- tatyanaseverydayfood
Hi David! I’m so glad you enjoyed the cheesecake, despite the crust issue. Some moisture can still become trapped inside the pan, causing the problem. You can try prebaking the crust next time. I would bake at 350F for about 10 minutes, then let it cool slightly before adding the cheesecake batter.
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- Sharon
Hi Tatyana! Your recipe sounds fabulous! My question: have you ever frozen the cake for future use? I’m hoping to pre-bake the cake, take it with us in our travel trailer, then serve it for our daughter’s birthday celebration.
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- tatyanaseverydayfood
Hi Sharon! This cake would be perfect for a birthday celebration. I haven’t frozen this one specifically but cheesecakes tend to freeze quite well. I recommend thawing it slowly in the refrigerator. The raspberry sauce and whipped cream will be best when made the same day. Emkpu!
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- Hannah
Hello!
This is a great recipe! However, I would recommend putting the prep or baking time to include the 3 hours room cool and 6 hour refrigerator time! This really caught me off guard and I was in a time crunch 🙁
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- tatyanaseverydayfood
Hi Hannah! I’m so glad you enjoyed the cheesecake! 🙂 Sorry about that – all cheesecakes need to be refrigerated overnight. I’ll make sure to include that earlier in the recipe to make it extra clear.
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- Laurina
I like this so much I’m making it for my birthday….
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- tatyanaseverydayfood
Awesome! Happy birthday to you and have fun baking!
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- Julia
So delicious! This was a big hit after our meal.
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- tatyanaseverydayfood
Hi Julia! I’m so glad you loved the cake! One of my favorites! 🙂
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- Brenda
I made this cheesecake for my daughters 30th birthday this weekend, EVERYONE raved on how good it was!! I was so happy how it turned out!! Thank you for sharing your amazing recipe! I will be to trying alot more of your yummy treats.
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- tatyanaseverydayfood
Hi Brenda! That’s so wonderful to hear! I’m so glad the cheesecake was a hit with everyone. Happy birthday to your daughter!
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- Donna
I made this cheesecake for a birthday party, and it was a huge hit! I’ve been asked to make it again for a dinner. I did have an issue with getting it out of the springform pan. Some of the cake stuck to the pan, and when I was cutting it, it didn’t stay together.
Any thoughts on this?- Reply
- tatyanaseverydayfood
Hi Donna! I’m so glad everyone enjoyed the cheesecake! It’s one of my favorites!
I like to run a knife along the edges of the pan before releasing the springform. That way, it doesn’t stick. You can also spray the sides with a non-stick baking spray before adding the batter. That can help a bit. When slicing the cake, try dipping your knife into a tall pitcher of hot water and wipe it between slices. The warm blade will make very clean, smooth slices. Hope that helps!- Reply
- Jean
My cake is cooling. If I make the sauce now can I keep it in the fridge until tomorrow?
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- tatyanaseverydayfood
Hi Jean! Sorry for the late reply. Yes, you can keep the sauce for up to 1 week in the refrigerator. Hope you loved the cake!
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- Judy
Can I use Greek yogurt instead of sour cream. Thank you for sharing
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- tatyanaseverydayfood
Hi Judy! I personally haven’t tried using yogurt, but I don’t see why it wouldn’t work. I hope you love the cheesecake! One of my favorites!
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- Carly Michaels
Hello! I was looking over this recipe and I was wondering if it would make a difference to the bake time or consistency of the cake if I didn’t add the raspberries into the batter and just left the raspberries to the top of the cake and in the raspberry sauce?
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- tatyanaseverydayfood
Hi Carly. You can leave the raspberries out without any changes to the recipe. Baking the cake without the berries won’t affect the cheesecake batter either. The raspberry sauce on the top is my favorite! I hope you love the cake!
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- Heather
I made this for Christmas Eve and it was AMAZING! Truly, everyone was so impressed. Thank you for the recipe.
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- tatyanaseverydayfood
That’s so wonderful to hear! I’m very happy the cheesecake was enjoyed by all!
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