Denise Recipe Reviews (Pg. 1) - (188029328)

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White Chocolate Raspberry Cheesecake

Reviewed: Apr. 18, 2013
I loved this recipe but there are a couple of things I wish I would have modified in it. Firstly, the other reviewers are right - for the base, it's better if it is a bit thicker and you use 3-4 cups of cookie crumbs. I also used the whole two packages of white chocolate chips I bought because I didn't know what I was going to do with a handful of chocolate chips, so I thought throwing them in there was fine. For me I think maybe the brand of the chocolate chips made the cheesecake a bit too sweet. I would cut the sugar in this recipe for sure, especially the 1/2 cup of white sugar in the cheesecake mix as the chocolate adds sweetness fine on its own. Try to avoid putting the raspberry sauce (which is totally worth making if you ahve the time) near the edges of the cheesecake as it can spatter up while it's baking and hinder the beauty of the swirls you'll make. The Cheesecake bath is a good idea and the parchment paper underneath the crust a very good idea. Mine didn't crack while baking, but when I took the springform sides off - it kinda formed a small crack which i was able to eat away in one slice. It's better to let it set overnight, 8 hours isn't enough...this is why I had a crack when I wanted to take it out of the pan I think, I was just way too impatient to eat it. Happy Baking!
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