The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jul. 4, 2009
Made this for a dinner party. Just fabulous. Rave reviews!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jul. 2, 2009
I doubled the Oreos for the crust, doubled the raspberry jam and doubled the white choc chips too. Really rich and yummy!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jun. 30, 2009
I have been looking for the perfect raspberry white choc cheesecake for a VERY long time!!! And, I found it! The only change I made was to double the cookies in the crust............ WOW! Its amazing!!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jun. 25, 2009
This was delicious, I made it for Fathers Day & was a huge hit with the entire family! I however did not use the white chocolate chips and instead got one of those bowls of microwaveable dipping chocolate(white) and added 2 pieces of bakers white baking chocolate and microwaved that up until melted then added in place of the chips & cream mixture. I also poured the rest of the raspberry sauce on top once cooled and topped with shaved white chocolate pieces. It looked good and tasted even better!
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Cooking Level: Intermediate

Living In: Decatur, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
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Reviewed: jun. 25, 2009
Oh my. This was unbelievable. I don't like sweets and never eat dessert, but, when I was making this it smelled so good that I tried a little piece when cutting it. This recipe could make me a dessert lover. I made this for friends who came over to dinner and even after eating 2 appys and ribeye steak and shrimp with twice baked potatoes, they inhaled this cheesecake. A definite winner. Thank you so much for posting the recipe. BTW I made it exactly as written
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Cooking Level: Expert

Living In: Brookings, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
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Reviewed: jun. 25, 2009
Wow.. A M A Z I N G! Didn't change a thing. It was gone in a day. :D I will make this again and again.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jun. 24, 2009
Very good! My family loves me because of you! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jun. 23, 2009
I won grand prize at our parish festival last summer with this recipe. It's absolutely to die for! I use raspberry preserves instead of fresh raspberries. Saves a lot of time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
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Reviewed: jun. 22, 2009
This is the best cheesecake, I used choclate graham crackers for the base and i used 2 tablespoons of sugar instead of 3
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Yuba City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
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Reviewed: jun. 22, 2009
Wonderful! Made hubby this for Fathers Day & everyone loved it! I did not find it overly sweet, and the cheesecake had a light and fluffy texture. I used crushed chocolate grahams for the crust. However, mine heavily cracked--next time I will make sure to read some of the reviews to find out the proper way to bake it.
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Cooking Level: Expert

Home Town: Milford, Michigan, USA
Living In: Apex, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
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Reviewed: jun. 22, 2009
Made this on Thursday and we ate on Friday gave a piece to the neighbor also. We really enjoyed this cheesecake, I think my respberry sauce was to thin, but I believe that was due to my error.
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TIE
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jun. 22, 2009
I made this on a Thursday night and the cake was done at 11:00 PM. I had read reviews of other cheesecakes that said to leave cake in oven at least 6 hours with the oven off after baking to prevent cracks. So, I turned off the oven, went to bed and put in the frig in the a.m. Not only was this beautiful but it was the best cheesecake ever! My father in law loved it and he is very picky. This is one of my favorite desserts...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jun. 22, 2009
Loved this recipe. My family isn't big on white chocolate, so I substituted dark chocolate for the white and it was perfect. I used oreo cookies for the crust. Since the cookies are already sweet, I didn't add any of the sugar recommended for the crust. Also, instead of using the raspberry mixture recommended in the recipe, I melted down some Just Fruit raspberry jam, which worked fine and tasted great. Love this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jun. 22, 2009
So pretty and delicious. I wasn't sure what to use for the crust. I see that many people are using oreos but i decided to crush some chocolate teddy grahams (in a gallon ziplock using my rolling pin) and it came out perfectly. I decided on 1 1/2 cups crumbs for the crust.(calculating the amounts of butter and sugar for this amount) I also took the suggestion of using a high quality seedless raspberry jam heated in the microwave. I followed all the guidelines to prevent cracking(greased the pan, used a water bath and left in the oven for 6 hours) Topped with whole raspberries and white chocolate curls. This was actually quite easy to make. Will make again for sure.
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Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA
Living In: Dover, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jun. 22, 2009
This is a crowd-pleaser! My favorite part is the raspberry swirl and sauce. To put it over the top, I added black raspberry liquor to the leftover raspberry sauce - amazing. This was Mother's Day dessert and will be Father's Day dessert (by request).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jun. 22, 2009
This recipie was excellent, and very easy to make. I substituted raspberrys for blueberries, and it made a wonderfull blueberry white chocolate cheesecake!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jun. 17, 2009
Very Very good.... but took some time
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Cooking Level: Expert

Home Town: Ansonia, Connecticut, USA
Living In: Southbury, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jun. 17, 2009
heavenly good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jun. 16, 2009
I've made this cheesecake 3 o 4 times and everyone just loved it!!!! The first time didn't turn out as good, it browned more than I would have liked and it was too sweet for my taste, but the second (and rest) went great. I did use half the white chocolate and I kept it in the oven at 325 for 10 minutes and then at half that temperature until done. Absolutely wonderful cheesecake!
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Cooking Level: Intermediate

Living In: Bilbao, Euskadi, Spain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: jun. 15, 2009
Amazing cheese cake! It's very good the original way, but also makes a great cheese cake without the raspberries. Some other ways I've make this cheese cake is without raspberries, but I added a chocolate glaze to the top. For the chocolate glaze: Melt 3 ounces of semi sweet chocolate with 1/4 cup of heavy cream. Mix well and pore on cheese cake. I've noticed that if you add the glaze to the cheese cake before it cools completely it will stop it from cracking.
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Cooking Level: Beginning

Home Town: Georgetown, Ohio, USA
Living In: Mount Orab, Ohio, USA

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