SSnyder2004 Recipe Reviews (Pg. 1) - (180161156)

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White Chocolate Raspberry Cheesecake

Reviewed: Dec. 26, 2013
This was an immediate hit. I adjusted the amount of cookies used like other comments suggested by doubling it and it was a good idea. I also didn't remove the seeds from the raspberries. I was afraid people wouldn't like the seeds in it but everyone thought that it gave it good texture and made it feel more fresh. I added cornstarch to the mix to prevent cracking and it worked. There were no cracks and it did not alter the taste. I also doubled the amount of raspberry sauce. I used the entirety of what the recipe called for in the batter and then used the other half as a drizzle on top. One thing to note for anyone unfamiliar with making sauce like this, it will not thicken all the way while it is on the stove. Once pulled off and gets cool, it will finish thickening so don't over cook the raspberries because you are waiting for it to get thick in the pot. Happy baking.
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