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White Chocolate Raspberry Cheesecake

Reviewed: Dec. 16, 2012
I have made this a dozen times or so and it has turned out beautiful. I'm working on perfecting my cheesecakes. This one has gotten rave reviews by my guinea pigs :) I did use fresh raspberries instead, and I added a bit of white chocolate flavoring and it turns out divine. Best advice is bake at 425 for about 15 minutes then lower temp to 200 and bake for about an hour and half. till the cheesecake is firm, but the middle jiggles just slightly. should not look shiny or wet. remove from oven the loosen the sides of the cheesecake with a thin non serrated knife and return to oven (heat off) and cool with door cracked for about 2 hours. be sure its completely cool before you put in the fridge. :)
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