I have made this cheesecake twice now. The first time i made it, I too, had a lot of trouble getting the raspberry seeds out which made the "raspberry swirl" almost non-existent, however, it tasted wonderful. The SECOND time I made it, I made just a few changes. I made it in a 10" springform pan, and used 4 cups of white chocolate chips to give it extra white chocolate flavor. I also doubled the water to make the raspberry sauce and added 3.5 tablespoons of sugar, which made it drain out and taste wonderfully! I will always make it like that now, and encourage everyone to try this recipe no matter how they make it, or what alterations they make!
Was this review helpful?
297 users found this review helpful
I have made this cheesecake twice now. The first time i made it, I too, had a lot of trouble...