I turned this recipe into mini cheesecakes for Valentine's Day, and they turned out amazing! Everyone loved them!
I followed Clemsonmav's advice and used seedless raspberry jam instead of making the sauce. I also cut the sugar down to only 1/5 cup, since Oreos, white chocolate, and jam already have extremely high sugar content. The sweetness wasn't lacking at all! I should mention that I also used a waterbath--I ALWAYS use a waterbath as they prevent sinking and cracking. But for some reason I had a bit of trouble determining when it was ready. The recipe states that you should take it out in an hour, but by then the cheesecake was still wobbly. It wasn't ready until 45 minutes later, when it was firm but a bit wobbly in the center. After that I put it in the freezer for a few hours and served it. It was delicious!--no cracks, no sinking, and it wasn't burnt. No wonder it's a 5-star recipe with 1800 reviews! My family said it was equivilent to The Cheesecake Factory's cheesecakes, and that's saying a lot, considering I'm only 16 years old and an intermediate baker. I'm definitely making this again!
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I turned this recipe into mini cheesecakes for Valentine's Day, and they turned out...