Recipe by Scott M.
"What could be better? White chocolate, cheesecake and blueberry topping!"
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crushed graham crackers
clarified butter, melted
white chocolate, chopped
4 (8 ounce) packages
cream cheese, softened
I have made this cheesecake several times and it has been devoured each time. The important thing to note is that it must be refrigerated overnight because thickening occurs as it gets COLD, not as it cools in the oven to room temperature. I think the first reviewer did NOT follow the instructions on cooling properly. You must make this recipe the day before it is to be served or it will not be firm enough to cut properly.
It also tastes good and looks beautiful without the blueberry topping- substitute drizzled caramel topping as used in the crust.
I followed the directions on the crust, and the cooking time and I even took an extra step and whipped creme for an additional topping. When this cheesecake cooled, it was runny and undone. (in fact, I had left it in the oven for an additional 5 min. cooking time before I turned off the oven and let it cool in there) I felt like it was a waste of ingredients and it was a dessert for company so it was disappointing to cut into it and have the consistancy of pudding. Due to all the egg yolk and eggs in it, I scraped off the whip creme and returned it to the oven and sent company home without dessert. For cheesecake it had the appearance of being done-but was runny on the inside and the crumbs didn't hold together like a cheesecake crust should-it was like sand. Too much work-too expensive-too bad! I cannot think of anything I did wrong on this recipe.
With some alterations. Eliminated one egg. I used 3 eggs and 2 egg yolks. I cooked it according to the instructions, but after an hour it was still very loose. Raised the temp to 325 degrees and cooked for another 15 to 20 minutes (watch over it). When golden and appeared more firm, I lowered temp back to 275 for about 10 minutes to ensure filling was set. Followed cooling directions as written. For topping, I substituted the blueberries with strawberries and then drizzled melted white chocolate over top for presentation. Also did not use almonds in the crust. GOT RAVE REVIEWS FROM GUESTS. Definitely a crowd pleaser.
This was excellent. I also increased the oven temperature to 300 degrees and kept it in about 10 minutes longer. I found that I had to double the clarified butter to get the crust to a consistency that I could press it into the pan - but it was great. I think I will double the sauce next time - I ran out and had to use pie filling - the sauce is truly worth it. It was quite big so I cut it into slices and froze it - it thawed beautifully. My husband raved about it!
Fantastic. This is my first time baking a whole cheesecake and i couldn't be more pleased. i baked it for my sister's birthday celebration and all her friends loved it and complimented me profusely...(one even cliamed he was going to have a food orgasm haha)I followed the recipe exactly (except I did not have a food processor so I used my blender for the crust) but found that I had to bake it for an extra 20 minutes or so at 300 degrees, then turned off oven and left cake inside to let it cool for about half an hour before opening the door a crack. I let it sit like that for approximately another hour, then took it out and let it sit on the counter for a bit to finish cooling. I did not have time to refrigerate it overnight, but the few hours it had in the fridge was enough. I could not believe it: no cracks (even though I was lazy and did not use a water bath) and no sinking! I smothered some blueberry topping around the border, drizzled on melted white chocolate chips, wrote on it with icing and garnished it with 16 blueberries that I saved, it looked really nice and tasted even better. Oh yeah and I used chocolate graham crackers for the crust, yum! My friends and I are both raving over this cheesecake, look how long this comment is! Excellent recipe, I only wish I could give more than 5 stars! I will definitely be using this recipe again and again! THanks Scott for a great recipe!
This was very very very good, and I got rave reviews at the potluck I took it too. I used canned blueberry pie filling for the topping, because I had it on hand and actually was looking for a recipe to use it in when I found this one... It is a little time consuming, and truthfully there are other similar recipes on this site that you get *almost* as good results, so I'm not sure how often I will take the extra time to make it, but it will stay in my books as one of my all time best creations! :)
I made this cheesecake for our church's 4th of July baking contest and won a blue ribbon! It turned out perfectly with the additional 20 minutes in the oven. Very yummy!
This was fantastic. I savored every bite (and took too many). It was my first cheesecake and I followed the suggestions to cook it longer. We liked the fact that the cake was not as dense as what you would get in a restaurant. And the crust was outstanding. One comment, I did have to work to get the caramel evenly distributed throughout the crust. And I had to look up how to clarify butter. But it was worth it. And I never expected a cheesecake to be easy.
Also, one of my cream cheese blocks was 1/3 less fat. It did not seem to affect the flavor at all.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chocolate Blueberry Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 353
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