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.  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 5  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!

21 Comments

  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 :( 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 :)

  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 :)
    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 :)

  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!

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