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About this Cook
pescetarian college student
Recipe Reviews 1 review
White Chocolate Raspberry Cheesecake
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.

2 users found this review helpful
Reviewed On: May 17, 2012

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