Reviewed: May 5, 2009

BEST EVER! I doubled the white chocolate to make it extra yummy. I also omitted all of the sugar in the crust since I used oreos they are plenty sweet and used just enough butter to get the crust to form. I also used seedless raspberry jam warmed in the microwave for a few seconds instead of doing the whole make your own thing and it was better I think plus alot faster!!! I have made this for my family twice and both times got rave reviews and have had several requests for me to make it again for other family get togethers. Try it you wont be disappointed

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Emily

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Reviewed: May 4, 2009

Incredible Cheesecake. It was the first cheesecake I ever attempted and it came out beautifully. I couldn't find any chocolate cookies, so I ended up using Chocolate Teddy Grahams and two teaspoons of dark chocolate cocoa powder. I'm rating this 4 stars because the recipe leaves out the basics of baking in a waterbath and cooling in the oven with the temp off and the door cracked. I did make the raspberry sauce as listed (very good by the way, take the extra few minutes to try it!) and added 1/4 cup of flour to the batter so I'd have a more cake-like cheesecake. I topped my cheesecake with a dark chocolate ganache and fresh raspberries.

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LittleBetty

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Apr. 30, 2009

this was very very good and so easy to do. Thank you so much for the recipe

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sopes

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

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Reviewed: Apr. 30, 2009

I've tried the Kopycat recipe for Cheesecake Factory White Chocolate Raspberry Cheesecake, and this is by far wayyyy better.

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THEKELBEL

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Apr. 29, 2009

My husband is a huge cheesecake fan so I decided to stray from my usually recipe and try this one for his birthday. Needless to say, there was NONE left! I had a ton of strawberries I needed to use so I substituted fresh strawberries for the frozen raspberries. I also went with a nilla wafer crust, as hubby does not like chocolate crust, and it was still fantastic. Highly reccommend trying this recipe, just make sure you check out your cheesecake baking tips before you start!

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crystal

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Reviewed: Apr. 28, 2009

Right up there with a well known cheesecake restaurant! Wrap pan and bake in hot water bath. When done, turn oven off and leave in oven for 1 hour. allow to cool before putting in fridge. This will result in the perfect cheesecake! WONDERFUL!!!!!

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Brenda

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2009

Followed the recipe exactly and this was excellent! It got rave reviews!

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briesas

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Reviewed: Apr. 23, 2009

made this cheescake a couple times now, and everytime I get asked if I can make it again....its really good, I used raspberry jam like reviewers have suggested, my crust has been good but messy, i know its probably too much butter but any suggestions?

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tfan22

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Reviewed: Apr. 22, 2009

I took this to a party and everyone raved about it! I followed a couple of tips from the other reviewers: covering the bottom of the springform pan with aluminum foil, baking in a cookie sheet filled with water, and letting the cake cool in the oven with the oven door open. It turned out amazing! Thanks for the recipe; I'll definitely make it again.

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Katrina

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 21, 2009

This is the best! Don't change a thing easy too.

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MommaJ

Cooking Level: Expert

Living In: Orland Park, Illinois, USA

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Reviewed: Apr. 21, 2009

This was amazing! I made it for a family Easter dinner and didn't even have any to take home.

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Loves2CookinMN

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Reviewed: Apr. 20, 2009

Fantastic and so easy to make. It was my 1st ever homemade cheesecake and it was definitely a hit! Just a little tip to the other first-timers, read up on how to make a cheesecake that doesn't crack in the middle. I didn't follow those instructions (placing the cake in a pan of water in the stove) and mine did crack in the middle. Overall, who cares because it was eaten faster than we stared in awe of it!

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Alisha

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Reviewed: Apr. 19, 2009

BEST cheesecake ever! Everyone needed the recipe! I used seedless raspberry jam instead and worked WONDERFUL!!

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minnowjoy

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Reviewed: Apr. 18, 2009

made this at a party everyone loved it this cheesecake was delicious

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mesha

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Reviewed: Apr. 18, 2009

This cheesecake was delicious and beautiful to look at. I added a few extra ounces of frozen raspberries, which had the effect of making the raspberry swirl just slightly less sweet -- I felt that made flavor of the swirl "brighter" and more noticeable.

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GA-Amateur

Cooking Level: Intermediate

Home Town: Blue Creek, Ohio, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Apr. 17, 2009

Great recipe! It tastes great! I accidently overcooked it so I cut off the brownish parts and covered the edges with chopped almonds - I really liked the extra touch of almonds and it goes well with the cheesecake.

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sweety29

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Reviewed: Apr. 15, 2009

I'm giving it five stars because all my family raved and raved about it at a family gathering. I personally would give it 4 stars due to some other concerns expressed here, and one of my own: The cake itself is a tad sweet and a little on the creamy side. My personal concern is the texture. I think 2 cups of white chocolate chips melted gives it a slightly weird texture. I liked the other reviewers' suggestion to cut it to 1 cup; I'm thinking I might do that if I can next time. Also maybe a little flour would help. Otherwise, this is an incredible, and easy, recipe to make.

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Brian Kline

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Reviewed: Apr. 15, 2009

I would give this recipe 10 stars if I could. Only changes to ingredients I made were I used: 1. crushed oreos for crust (if you do this, you can leave out the additional sugar in crust) and 2. bagged white chocolate chips. My oven runs very hot, so I reduced the temp to 300 for first 30 mins and increased to 325 for last 30 mins. Also used water bath. Came out perfectly, no cracking at all. Drizzled extra sauce on plate, then slice of cheesecake, and topped with a little whipped topping and one whole raspberry. Rivals anything you might get at a nice restaurant. Really great recipe.

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ovaunt

Cooking Level: Expert

Home Town: Norfolk, Virginia, USA

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Reviewed: Apr. 14, 2009

I brought this to Easter dinner and everyone raved about it, there was even a fight over who got to take home the extras...I didn't win :-( I followed the recipie to a t and it came out perfect! Will make over and over again!

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cspaniels1

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2009

Very good flavor, but I wonder if I did something wrong...I found the texture to be a bit on the too-soft side. But how could one go wrong with white chocolate, raspberry, and cheesecake? It was a hit anyway!

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