The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: May 28, 2012
Just ate this about 15 mins ago and it tasted amazing!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it extra flavor and make it taste 200% better!! Def have to add this to my weekly cook book
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: May 27, 2012
Made this up last night and it tasted good!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it extra flavor and make it taste 200% better!! Def have to add this to my weekly cook book
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: May 26, 2012
it turned out perfectly
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The reviewer gave this recipe 4 stars. This recipe averages a 4.9 star rating.
Reviewed: May 25, 2012
This was really good. Only one problem. I substituted raspberry preserves instead of the cooked and strained raspberries. I warmed the preserves in the microwave. When I put it in the cheesecake mixture it all settled on the bottom of the cake. It still tasted fantastic, but there was hardly any swirl of raspberries in the cake. Next time I will do the raspberries the way the recipes says instead of substituting anything.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: May 19, 2012
im a awful cook and i though it pretty easy! made it for mothers day! double the cookie crumble... i also double the rasberry sauce. used a water bath and definitely recommend it! amazing!!! looks very professional!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: May 17, 2012
Great success with this cheesecake. The texture was very smooth and lovely. I used seedless raspberry preservatives (heated in microwave until smooth) and it was easy, but did not sacrifice taste at all! I would recommend that you make this cheesecake at least 1 day prior to the event you are brining it to. This is because the raspberry and white chocolate flavors truly blend to perfection during this time. Trust me on this. Also, when finished baking, turn off the oven and crack the oven door, leaving the cheesecake inside for at least 1 hour. This helps prevent sinking of the cheesecake. Also create a water bath for the cheesecake, and you will have perfection.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: May 13, 2012
I never review due to time, however, this cheesecake was outstanding in ease, taste and presentation....To make this look gorgeous very easily I filled a baggie with seedless raspberry jam ( you could use chocolate), cut a tiny hole in the corner. I did circles or jam around cake kind of like rings on a tree. Then took a toothpick or knife and pulled at some of those lines. Draw the jam from middle to outter edge. I added the photo for you to see.
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Photo by wooly

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: May 8, 2012
This is an amazing cheesecake recipe. Your family and friends will thank you for this. I don't even bother adding any extra sugar since the white chips are so sweet. I also use raspberry jam which makes for a very simple and fast cake. I have used a store bought grahm cracker crust and adjusted to 2 cream cheeses and 2 eggs. It fits perfectly in the crust. Tonight I made it with the cookie crust. I couldn't be more happy with this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: May 8, 2012
Awesome recipe. I get many compliments when I make this!
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Photo by Natalie Switzer

Cooking Level: Intermediate

Home Town: Beaverton, Michigan, USA
Living In: Saginaw, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed: May 8, 2012
I made this exactly as is...fantastic!!!!
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T

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