I’d made a couple of cheesecakes before, but none had turned out exceptionally. Either I got a giant crack in the top, or my “water-tight” aluminum foil seal malfunctioned, and the water bath leaked into the spring-form pan when baking. They were mostly edible, but nothing to write home about. I got some new spring-form pans for Christmas, so I knew I wanted to make a cheesecake first thing. A cheesecake can be expensive to make, as many recipes call for close to a metric ton of cream cheese.ย  I came across Ty Flo’s recipe, which only used 2 blocks. It also incorporated sour cream, which I had a giant tub of. It was rated 5ย  stars with a ton of reviews, so figured it was a good place to start.

It turned out perfect! The texture was thick and creamy, just what a cheesecake should be. For the topping I used Ina’s raspberry topping. In a previous baking venture I’d tried her recipe, which resulted in aforementioned crack. But, the topping – the topping was to die for. It’s such a simple concept; melting down strawberry jelly, then mixing in fresh raspberries. The sugar in the jelly just slightly macerates the berries. Turning them into sweet, juicy, little glistening gems. Perched on top of a decadent cheesecake. Sheer perfection. If you are leery of baking a cheesecake at home, please try this recipe. It won’t disappoint!


  1. Posted January 20, 2012 at 5:56 AM | Permalink

    This one looks so delicious! I want one NOW!!!

  2. Posted January 20, 2012 at 8:30 AM | Permalink

    Yum! Thanks for posting this. I’ve made some cheesecakes in the past and have always had cracks as well. Taste good but not so pretty ๐Ÿ™ I’m definitely going to try this soon!!!! Thanks

  3. Posted January 20, 2012 at 9:05 AM | Permalink

    Amazing cheesecake! It looks perfect.

  4. Posted January 20, 2012 at 10:11 AM | Permalink

    Damn you! I am sitting at work and this cheesecake is not in front of me RIGHT NOW! Ugh. Want.

  5. Posted January 20, 2012 at 10:44 AM | Permalink

    Gorrrrrgeous!! I haven’t found a basic cheesecake recipe that i love, so I’ll have to try this one. Love love love all those raspberries!

  6. Posted January 20, 2012 at 12:37 PM | Permalink

    Raspberries are the best berries, I think. This looks divine!

  7. Posted January 20, 2012 at 2:21 PM | Permalink

    Oh this looks AMAZING! I love cheesecake so much! Now I’m officially craving it ๐Ÿ™‚

  8. Posted January 20, 2012 at 5:14 PM | Permalink

    I love the amount of crust you have. YUM! I’m not a fan of sour cream in my cheesecakes; I use heavy cream instead. Nevertheless, this cheesecake looks amazing. YUM!

  9. Jessica
    Posted January 20, 2012 at 11:20 PM | Permalink

    What is the equivalent of strawberry jelly in Australia? I’m assuming it’s not what Americans call Jell-o?

    I love love love cheesecake & this one looks fabulous!

    • Laura
      Posted January 21, 2012 at 11:42 AM | Permalink

      Jessica – I’d probably just toss the berries with a little granulated sugar, and let sit for an hour or so. The berries will release some water and create their own juices. I think that would work just fine!

  10. Pushpa@tasteasyoucook
    Posted January 21, 2012 at 9:20 AM | Permalink

    Creamy and simply delicious.

  11. Posted January 21, 2012 at 2:23 PM | Permalink

    These cheese cake looks mouth watering. I am happy to be following you. thanks for sharing.

  12. Olga
    Posted September 2, 2012 at 9:59 AM | Permalink

    I tried making this cake yesterday for my Dad’s birthday and I loved how pretty it turned out but was terribly disappointed on how it turned out. I’m not sure if 45min was not enough for it to bake through, if using sour cream ruined the consistency, or if it needed to be in the fridge for more than just overnight, but the middle of the cake was really mushy and looked terrible once I started cutting it. I never had problems with baking cheesecakes before so this was really disappointing.

    • Laura
      Posted September 2, 2012 at 8:27 PM | Permalink

      Olga, I’m sorry the recipe didn’t turn out for you. I’ve had the center a bit soft, but never runny. I’m going to go ahead and change the cook time in the recipe to an hour from 45 minutes, to ensure that it doesn’t happen to anyone else. Thanks for letting me know!

  13. Katie
    Posted January 2, 2013 at 1:23 AM | Permalink

    Awesome recipe ๐Ÿ™‚
    I love a good cheesecake.

  14. Kristina
    Posted March 30, 2013 at 1:04 AM | Permalink

    Made this today for husband’s birthday. It was my first cheesecake, and it turned out great! I think next time I would just do a fresh fruit sauce, and leave out the jelly- it was a bit too sweet for us. Thanks for this recipe!

  15. Sandy Tothill
    Posted June 17, 2013 at 5:46 PM | Permalink

    Made this for my special friend’s birthday and it was divine!!!!

  16. Lisa Toomey
    Posted June 22, 2013 at 2:41 AM | Permalink

    I am trying this recipe now and I have no idea how much butter is in a “stick of butter”. I am not in America and butter is sold in blocks here, not sticks. Can you please indicate the measurements in metric and imperial if it is not too much trouble. Thanks heaps ๐Ÿ™‚

  17. Posted July 30, 2013 at 10:37 AM | Permalink

    Looks so lovely, light and a perfect showcase for summer berries

  18. laurie
    Posted April 22, 2014 at 8:54 PM | Permalink

    I had the same “crack” with Ina’s cheescake which was disappointing but I too LOVED the raspberry sauce recipe! I will definitely try this cheesecake recipe!

  19. Becky
    Posted December 27, 2014 at 5:29 PM | Permalink

    Does it matter if I use light or half fat cream cheese for regular cheese?
    My cheesecakes never seem to rise or have volume like the photos. Is there a real difference?

    • Posted December 29, 2014 at 2:16 PM | Permalink

      I usually use full-fat cream cheese, but people have told me they use reduced fat with good results. I think that using a smaller springform helps with getting that high volume, this one uses an 8-inch.

  20. mary
    Posted January 29, 2015 at 5:25 PM | Permalink

    I’m a pastry chef, and I really love your recipe the lemon gives a nice fresh touch! I love the way the crust goes up to the sides, it’s an interesting effect when it’s cut!
    I just had a little bit of nutmeg to the crust because I had to ad my touch!

    • Posted March 21, 2018 at 7:50 PM | Permalink

      I have been making this cheese cake for 35 yrs and love it . I just add almonds in the crust for a little crunch and taste.

  21. letitia
    Posted June 26, 2016 at 8:20 PM | Permalink

    can I replace sour cream with greek yogurt?

    • Posted August 2, 2016 at 10:15 AM | Permalink

      I’m not sure. I think the fat content in the sour cream is essential. You could give it a try, I’m sure it will still be delicious.

  22. Joosje
    Posted September 3, 2016 at 8:40 PM | Permalink

    Hiya, what kind of sugar do I use?

  23. Kaylee
    Posted March 24, 2017 at 9:09 PM | Permalink

    While the base of the cheesecake turned out great, I had problems with the crust. The water from the pan seeped in despite putting two layers of aluminum foil on.

    • Posted April 3, 2017 at 11:14 AM | Permalink

      I’ve had that happen to me before too! To tell you the truth, I’ve kind of stopped doing a water bath. I just place the springform on a regular baking sheet. Then, place a 9×13 pan on the rack underneath, and fill with hot water. Same effect, and no soggy seeping!

  24. Kat
    Posted July 4, 2017 at 2:47 PM | Permalink

    Do you cool for 30 minute in water bath or out?

  25. Amy
    Posted August 18, 2018 at 3:36 PM | Permalink

    My daughter made this as her first Cheesecake…yum!

One Trackback

  1. By Raspberry & Lemon Cheesecake on January 28, 2015 at 3:24 PM

    […] Adapted fromย here […]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.