Reviewed: Nov. 22, 2011

Absolutely amazing! I made this cheesecake for my girlfriend's birthday and she LOVED it! The recipe does make quite a lot of batter though, but that simply meant that my family got some as well.

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Reviewer:

SkekLach

Reviewed: Nov. 22, 2010

This is my favorite cheesecake recipe yet. I followed some suggestions and baked it in a water bath (using a broiler pan) and for the the first time ever experienced no cracking! It came out with a smooth, creamy texture, just how I like it! In the future I will probably use this recipe as the basis for others. I'm tempted to say you might get more of an "orangey" flavor by dicing the mandarin oranges and folding them into the batter to bake.......

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Insomniac666

Reviewed: Jul. 13, 2010

Very good cheesecake! It didn't see what size pan to use and I used my standard (9 in??) and it was too much batter for that. I had to bake 90 minutes at least and edges were getting very brown. I think a larger springform would work better. This makes a LOT of batter. The taste was excellent, surprisingly not all that white chocolatey but rich and delicious. I will make again. Two changes: I used a graham cracker crust (and did NOT bake prior to adding batter), just because I prefer that. And I did not bake after putting sour cream topping on (it was getting too brown as it was).

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Reviewer:

FruitSaladYummyYummy

Cooking Level: Intermediate

Reviewed: Apr. 13, 2009

Phenonemal cheesecake! It is more dense & rich than the standard cheesecake - which is why we loved it. The only change was that I did not re-bake after putting the sour cream topping on - and it was just fine. It was a lovely end to our Easter dinner!

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Reviewer:

ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

Reviewed: Oct. 21, 2007

I made this for the girls at work, what a hit!! The white chocolate is what makes it so rich. I did not alter this recipe at all, perfect just the way it is!!!

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Reviewer:

Kelly

Reviewed: Apr. 6, 2007

Wow! I just made this and it turned out perfect. It looked like a masterpiece and the flavor was unreal! I remember licking the spoon after I applied the glaze. Wow, what a titilating experience. I will surely make this cake many more times. Just made this again for a retiring friend. She took it home to share with family and they all agreed it was the best cheesecake ever. I am making another right now for my wife to take to work. I am sure that it will be a big hit. Ummm good. 10 stars for this one.

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Reviewer:

Duane

Reviewed: Dec. 28, 2006

I baked mine for an hour & it was starting to brown...you might want to set the timer for 50 minutes to cover it w/ some foil. I put a cake pan of water on the bottom rack to help avoid cracking (which it didn't). Thsi was very good but I feel that white chocolate is too subtle a flavor for cheesecake unless it has a sauce. I followed the recipe but garnished w/ a drizzle of melted semi-sweet chocolate. Served it just like that & it was liked by all but noone raved about it. The next night, I nuked orange marmalade in the microwave for about 45 seconds to liquefy it & then drizzled the slices w/ it. That received some raves! Thansk for a wonderful cheesecake recipe, Tangee Bradley!

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Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Dec. 13, 2006

I made this for our Church Christmas party. It was without a doubt the BEST cheesecake that I have ever made!!! I will bake it again for our family Christmas. Thanks for sharing this wonderful recipe.

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