By *~*Jennifer*~* on July 04, 2003
"I love this recipe because it combines two of my favorite foods, raspberries and cheesecake. I don't make it often because it's time consuming, but it's definitely worth the hassle. I found this recipe in Taste of Home magazine."
Serving Size: 1 (132 g)
Servings Per Recipe: 12
"I can't say you didn't warn me about the time consuming part!!! WOW! But so worth it! I used this recipe as a guide to make a strawberry chocolate cheesecake. Straberries (frozen) were on sale and I was making 3 cheesecakes so I went with strawberries. I followed the crust directions exactly then just substituted strawberries for raspberries in the sauce recipe. Then used the filling from http://www.recipezaar.com/75281 that one has worked in the past why mess up a good thing!?! I figured the only thing that could make this better is more chocolate so I used http://www.recipezaar.com/265258 and spooned the berry sauce over the top! I got a marriage proposal! I plan to do this some time using raspberries and trying the filling recipe. I also think blueberries could be really good!"
"I can't say enough about this recipe - it is just fantastic! It looks beautiful and tastes even better! I substitute 3 packages Neufchatel cheese (light cream cheese) for the regular) to lighten it up a bit and you can't tell the difference in taste. Thanks for posting!"
"I made this cheesecake several months ago and never rated it. It is absolutely the best! I am getting ready to make it for my birthday this weekend instead of cake!"