This is the best cheesecake I've made if not the best I've ever had. Like others have said, it will be raved about. That said, since the first time making I followed some of the recommendations to double the white chocolate and reduce the sugar (1/2 cup is fine). I will add that though you can get away with white chocolate chips, it is neither as good nor can it be effectively melted like real white chocolate with cocoa butter. I do a standard graham cracker crust, and other than the white chocolate sugar change, the ingredients are all the same. I also have a crappy springform pan so I generally put several containers (i.e. 8x8 or 13x9 pyrex) of water in the bottom of the oven and leave the cheesecake in the oven to cool to reduce incidence of cracking. Worst case, it cracks and you can cover it up by refrigerating the brandy sauce to thicken it and pour it over the top.
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This is the best cheesecake I've made if not the best I've ever had. Like others have said, it...