Reviewed: Jun. 19, 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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CKOBER

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Reviewed: Jun. 19, 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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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

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Reviewed: Jun. 18, 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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Terri

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Brighton, Michigan, USA

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Reviewed: Jun. 17, 2009

Very Very good.... but took some time

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Kristen

Cooking Level: Expert

Home Town: Ansonia, Connecticut, USA

Living In: Southbury, Connecticut, USA

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Reviewed: Jun. 16, 2009

heavenly good

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susan

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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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Maggie

Cooking Level: Intermediate

Living In: Bilbao, Euskadi, Spain

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Reviewed: Jun. 14, 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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S. Jalapa

Cooking Level: Beginning

Home Town: Georgetown, Ohio, USA

Living In: Mount Orab, Ohio, USA

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Reviewed: Jun. 11, 2009

Absolutely wonderful!! I followed the recipe exactly. So many people have asked me for the recipe! It is a definite keeper!

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Jeffycat

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

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Reviewed: Jun. 11, 2009

this was delicious, it reminded me of the white chocolate raspberry cheesecake from the cheesecake factory!! Instead of boiling down the raspberries I just used a jar of raspberry preserves. Heat it up in the microwave for about a minute and it turns syrupy and then I strained the seeds out, delicious and time saving!

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rlirwin

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Reviewed: Jun. 9, 2009

The hubby wanted to give this a 6 star rating!! Said it was better than his mom's cheesecake!!! Made it for my cousins birthday party, and it was loved by everyone. Will def. be trying different combos with this for years to come!!!!!!

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DeliTechie

Cooking Level: Intermediate

Home Town: Bainbridge, New York, USA

Living In: Franklin, New York, USA

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Reviewed: Jun. 4, 2009

Delicious! I got many compliments on it.

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megan

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 3, 2009

Family loves it. I have made it twice now. And they want more.

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1mktg

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Reviewed: Jun. 1, 2009

Some of the comments I got for this one were "out-of-body experience" and "best cheesecake ever!"

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lisabeester

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Reviewed: May 29, 2009

Made this for my mother's birthday...it was a hit!!

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Agasthya P-S

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Reviewed: May 28, 2009

Amazing!!!!!!!!!!!!!!!

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macybay

Cooking Level: Expert

Living In: Louisa, Virginia, USA

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Reviewed: May 27, 2009

Me and my husband had our Bible study/small group over and tried this White chocolate cheesecake for the first time. We also tried it with our family and children. Everyone LOVED it! I thought it was a complete success! I decided to leave the face of the cake white, did lines of raspberry sauce across the cake then kinda zig-zagged through the sauce and it made an elegant looking Raspberry Cheesecake! The only problem I had with this recipe was that it cracked right down the middle when I got it out of the oven. But other then that there was NO problem with this recipe! I will definitely make it again some time soon!

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SUPERMAMA3

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Reviewed: May 27, 2009

Amazing!! This was wonderful!! I did add a bit more sugar to the raspberry sauce but still kept it tart. Def a keeper!! I'm making again next week but with strawberries!!

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GreenLotus77

Cooking Level: Expert

Living In: Western, New York, USA

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Reviewed: May 25, 2009

I made this for mother's day and even my lactose-intolerant father went back for another slice! I didn't have a springform pan so I just bought two nine inch chocolate crusts from the grocery and it turned out AMAZING.

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KathyFL

Cooking Level: Intermediate

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Reviewed: May 22, 2009

This is my favorite cheesecake. I have to admit I use 4 cups of white chocolate...

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Misty

Cooking Level: Intermediate

Home Town: South Amherst, Ohio, USA

Living In: Lake Jackson, Texas, USA

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Reviewed: May 21, 2009

This was an outstanding cheesecake! I did alter a bit, by using regular graham cracker crumbs and omitting the whole raspberry part of the recipe. I needed a good basic cheesecake recipe - the melted white chocolate was a nice twist on the same 'ole NY Cheesecake. This was my second cheesecake I've ever made (the first one was morbidly over-baked)... I followed the directions of many others by using a waterbath, only baking an hour & then leaving it in the oven to cool for an hour or two and it came out terrific!! Many compliments from all who tried it! I mixed it up by topping with a homemade mango topping in the recipe for 'Trini Mango Cheesecake.' Delish!! Thanks so much for the recipe! (I'll be sure to eventually bake the original recipe someday...)

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