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White Chocolate Raspberry Cheesecake

Reviewed: Nov. 6, 2013
I have made this cheesecake several times, and I have had success each time. Actually, I am cooling one of these right now! However, I have issues with the cookie crumb crust as many others have mentioned. I use 3 cups of chocolate animal crackers to be sure the crust is not overwhelmingly sweet. I double the sugar and the butter. This creates just the right balance for the crust. I must say I am also rather fond of changing the fruit in this recipe. For instance, I have just replaced the raspberries with blueberries with splendid results. I use all the same measurements listed above, but I do not strain out the fruit. Instead, I prefer to pour half of the mixture onto the first half of the cheesecake batter, layer again with cheesecake, and then pour the remaining half of the fruit and sauce over the top. Then, I make a chocolate sauce to drizzle over the top when it is time to serve. The chocolate on both the bottom and top layers creates a very pleasant continuity throughout the confection. This is my boyfriend's favorite dish. It is definitely going to keep him close to me. :)
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