For someone who does not particularly enjoy the consistency of cheesecake, I found this recipe very delightful. I have no complaints, other than it seemed to run out very quickly due to everyone asking for seconds. The raspberry sauce can be a bit thick, so having a larger sieve may make the process go faster. Also, I had to increase the baking time by about 20 minutes before it seemed to be the right consistency expected from cheesecake. The chocolate cookie crust went very well with the cheesecake, but the recipe only calls for enough to cover the bottom of the 9 inch pan, so if you want the crust to span up the sides, about another half cup of cookie crumbs is needed. Overall, a great dessert to top off the evening (especially on Valentine's Day).
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For someone who does not particularly enjoy the consistency of cheesecake, I found this recipe...