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White Chocolate Raspberry Cheesecake

Reviewed: Jan. 29, 2013
I had mixed feelings about trying this recipe because though an overwhelming majority loved it, there were a few of them for whom this recipe did not work. Nevertheless I decided to go ahead though there have been occasions where I have been part of the unfortunate minority! I am glad I did because got rave reviews for it. Infact my sister told that this was the best cheesecake she had eaten - that means a lot because she is a huge cheesecake fan. Creamy, dense texture and not overly sweet or chocolaty. The marbled top looked beautiful and the raspberry sauce perfectly complimented it. What I did different - I did not strain the sauce instead I pureed it using an immersion blender - this way the seeds are not an issue, provides a nice crunch actually! I did not face any problem with a sunken top or cracking because I baked it in a waterbath for 55 mins. Used oreo cookies instead of chocolate cookies and increased the amount to 2 cups as per reviewers suggestion. The batter is a bit more liquid than expected but it baked out fine. Thanks for sharing a great recipe.
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