White Chocolate Raspberry Cheesecake
This is wonderful. My husband loved it; my family loved it; and company loved it. I made it last night, for our New Years Eve party, and I followed the recipe to the T.
Having read all the bad reviews first to see exactly what people were having trouble with, mostly with it not setting correctly in the middle, I prayed and prayed that my Cheesecake would set. Thankfully, it did, but there were some cracks in the surface.
Once the cheese cake was done, I turned the oven off and opened the door and let it set for a while until some what cooled, then I took it out and let it cool even more so I could chill it. I chilled it for about 20 hours in the refrigerator, took it out and spread the raspberry sauce on top, which covered the surface cracks, and I melted some left over brown coating chocolate I had and piped it on.
Next time I will try the water bath method, and maybe decorate with white coating chocolate and fresh raspberries and whipped cream.
1 user found this review helpful
Jan. 1, 2014