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White Chocolate Raspberry Cheesecake

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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Pumpkin Toffee Cheesecake

Reviewed: Nov. 26, 2011
Loved this recipe! Great creamy, soft texture, as well as great taste! The only minor issue I had with the recipe was that I took it out of the oven and the top sunk in a little. This was the first time I made a cheesecake, and I didn't know some of the tricks (cooling the cake by letting it rest in the oven, having the oven door opened for 1hr; not overbeating the mixture). I made this cheesecake for my LARGE (over 10 people) family's Thanksgiving dinner and they all loved it! I was very pleased, and can't wait to make this again for next year. Did I mention that everyone wanted it to be a mandatory dish every year? Do not hesitate to make this cheesecake! Very SIMPLE, EASY, and DELICIOUS.
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