The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 25, 2009
This was absolutely awesome! Easy to prepare and not only was it creamy and delicious but it makes for a pretty presentation on the Christmas dessert table. Thanks for sharing such a great recipe :0)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 25, 2009
If you want to impress, this is the cheesecake! Absolutely delicious and creamy. Perfectly cooked with no cracks!
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Cooking Level: Expert

Home Town: Aiea, Hawaii, USA
Living In: Racine, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 23, 2009
My daughter LOVES Cheesecake Factory's white chocolate raspberry cheesecake, and she said this recipe tastes exactly like it! I made it for her 16th birthday yesterday, and it definitely added to the sweetness of her day! The only thing I did differently was to use two cups crushed oreos and 3/4 of a stick of butter--not the whole stick--and the crust came out beautifully! I baked it for 55 minutes on a jelly roll pan with water in it (put foil around the bottom of pan so no water gets in), shut the oven off, and left it in for another hour without opening the door. The finished product had no cracks, the raspberry swirled top was so pretty, and it was creamy and delicious! Thank you so much for submitting this wonderful recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Photo by Valerie007
Reviewed: Sep. 22, 2009
Awesome recipe! It took a little bit of work but it was totally worth it! Delish!!
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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: Branson, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 20, 2009
I made the mistake of reading other reviews that suggested to microwave the white chocolate chips with the half and half. BIG MISTAKE. It came out VERY runny and so I put it in the saucepan to try to smooth it out, but that didn't really work. My suggestion: follow the directions exactly! When I put the runny mixture in the bowl with the batter, I beat it in and it mixed well, but the batter was extremely liquidy. This created a marbled cheesecake instead of the layers. I ended up having to cook the cheesecake in the oven for an extra 10 minutes or so. I followed other reviews and put a casserole dish of water on the bottom shelf underneath the cheesecake, then when it was finally done cooking, I just turned the oven off and let it sit for 45 min in the oven. Somehow, despite my mistake, it turned out to be the most amazing cheesecake I have ever made. I guess I just got lucky! It was so good, my boyfriend has suggested I start my own cheesecake business (ridiculous, I know). Anyway, my suggestion: follow the directions and it will be even better than my dumb luck!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 19, 2009
I have only made a baked cheesecake once before & believe me, it wasn't anything like this!! Turned out so great, I wish I had taken a picture of it. RAVE REVIEWS!! Thank you & be sure to use the "water bath" to keep the cake from cracking.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 18, 2009
Straining the raspberries are alot of work, but work every second! Made it twice to rave reviews.I may switch the fruit next time to a berry blend or strawberry. YUM
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Cooking Level: Expert

Home Town: Altoona, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 15, 2009
Everyone who ate this loved it. I baked the cheesecake in a water bath, and turned the oven off and opened the oven door when it was done baking and let it sit for an hour. It turned out beautifully!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 14, 2009
Wow!!! I can't wait to make this again! It was SO good- my husband loved it! Who needs the Cheesecake Factory when you can make this at home???? I look forward to trying some different mix-ins in place of the raspberry sauce for variety.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 14, 2009
My mom is prediabetic, so when I made this for a visit from my parents, I made some changes. I used 1/3 less fat cream cheese, and subbed Splenda for the sugar. It tasted incredible! Even my dad, who can sniff a "light" recipe a mile away, said it was super, and had no strange aftertaste like some articifially sweetened recipes can. Bravo!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 9, 2009
Since this was my first cheesecake, I followed the recipe exactly (except I used oreos like one person suggested) - and I reviewed all the tips on this site. My cake still cracked some, but I filled it in with raspberry sauce and chocolate and it looked fine. I took it to a pot luck and everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
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Reviewed: Sep. 7, 2009
Fantastic recipe. This was my first attempt at cheesecake as I was given my first set of springform pans for my birthday. It was a big hit. My only suggestions follow along the lines of what others have suggested. You can get by with a cup of crumbs on the bottom (expect them to be VERY thin with a few uncovered spots), but I would suggest a cup and a half - two cups instead. For anyone else attemtping a cheesecake for the first time I would really recommend the tips section and reading others reviews for helpful advise. I covered the bottom of my pan in foil and sat pan into another pan with about an inch of water. I turned off the oven after an hour and left to sit in the oven for another hour. It turned out flawless.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 6, 2009
I followed this recipe and it was wonderful. The cheesecake had just the right amount of richness and sweetness for an American cheesecake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
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Reviewed: Sep. 5, 2009
A-M-A-Z-I-N-G!!! Used raspberry preserves rather than fresh raspberries. I placed the springform pan on a jelly roll pan with a little bit of water to avoid cracks, but of course some of the water got inside. No biggie though. Next time I'll put the pan with the water on the bottom rack. Can't wait to make it again!!!
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Photo by Jenna

Cooking Level: Beginning

Home Town: Laredo, Texas, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Photo by Joy
Reviewed: Sep. 5, 2009
This is an awesome recipe if you manage to get it right. I say "right" because I've always had trouble with overboiling the raspberry sauce and end up not having enough to mix into the cake. =( I've never tried the chocolate cookie crumb crust, but instead opt for a graham cracker crust and think it tastes just fine.
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Joy
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Cooking Level: Beginning

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 3, 2009
My Husband loves chesecake and he thought this one was amazing. The first time I made it I used fresh raspberries, well it works better with the frozen ones.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 2, 2009
Very good - my teenager said it was the best dessert he had ever eaten. Had a problem getting the seeds separated from the raspberries so I will take some tips from reviewers next time I make it. Thanks for the awesome recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 1, 2009
This recipe is fabulous! I've made it several times, including for a bake-off contest at work -- it won 1st prize! I use chocolate graham crackers for the crust, and instead of pureeing fresh raspberries I use a 10-oz jar of seedless raspberry jam, microwaved just enough to make it spreadable. Garnish with whole fresh raspberies, white chocolate shavings & drizzle with dark chocolate ganache (microwave 1/4 c. Hersheys special dark chips with 1 T. heavy cream till melted, stir till shiny & then put in a zip-top bag; snip off one corner & squeeze to drizzle over the top of the cake.)
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Cooking Level: Intermediate

Home Town: Danville, Iowa, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 1, 2009
i made this cheesecake and i got no less than 5 people who HATE cheesecake to love it again and its all thanks to this recipe :D
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 1, 2009
This recipe is wonderful! Just like Cheesecake Factory. I took the advice and used seedless raspberry preserves. I used the store brand of preserves and also the store brand Oreos from Target for the crust. I took out the filling in the Oreos and only used the cookie portion. I doubled the crust recipe which turned out great. I also took the suggestions and wrapped the springform pan in foil and baked it in a water bath on a cookie sheet. I turned off the oven and cracked it open after baking time and left it in there an additional hour. It didn't crack at all. The rest I followed the recipe exactly!
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Cooking Level: Expert

Living In: Torrance, California, USA

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