I've made this cheesecake twice; I thought the original recipe was fantastic, but, after reading the reviews, I made a few of the tweaks others suggested. It made a wonderful difference. I increased the amount of white chocolate chips to 3 cups. I melted the chips (with half and half) in the microwave rather than in a double boiler. I also used 6 T seedless black raspberry jam (heated in the microwave for 30 seconds) for middle filling and then again over the top (12 T total). I baked the cheesecake in a water bath for 55 minutes. Once finished, I turned off the oven, opened the oven door and let the cheesecake sit in the oven for six hours. I then put it in the refrigerator. The texture of this cheesecake is fabulous, and the increased amount of white chocolate and black raspberry provided a stronger flavor. Great recipe to start with, but glad I followed other reviewers suggestions - they made a terrific recipe even better!
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I've made this cheesecake twice; I thought the original recipe was fantastic, but, after...