With so many positive reviews I thought I can't go wrong, but... The taste of the white chocolate was way too strong, it overpowered the taste of the cheese, and made it too sweet. I've added almost all of the raspberries and still couldn't taste it. I just don't understand how someone complained that they couldn't taste the white chocolate and someone else was able to eat it doubling the amount of the chocolate! Needless to say, the consistency of cheesecake was too soft, almost runny, and it didn't create a good presentation on the plate. Good cheesecake should be more firm, not like a pudding as one of the reviewers said. Because it was too soggy, I had hard time taking it out off the spring-pan. I followed the recipe exactly, except I've used a water-bath while baking, made sure that all ingredients are room temperature, to prevent cracking etc. I even read the cheesecake techniques article found on this website and watched several chefs on YouTube. It didn't crack, it didn't sink in the middle, but not thanks to the instructions of this recipe - it came out fine because I read how the pros are doing it - cook it for 1 hour on 250 degrees, then turn off the oven and let it cool inside for another hour, then keep in the fridge over night. I've used Graham crackers instead and it was by far the tastiest part of the cheesecake! I will keep looking and trying different recipes, because this one is far away from being a "restaurant quality" cheesecake.
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With so many positive reviews I thought I can't go wrong, but... The taste of the white...