White Chocolate Blueberry Cheesecake
I have made cheesecakes in the past and overall this is a pretty good recipe.
I will agree that it takes longer than 20 minutes to prepare. It took me about 40 minutes.
The crust: DELICIOUS! I thought it was going to be crumby but it did nice and crunchy in the oven and did not fall apart.
Filling: Overall pretty good. It tasted more like a plain cheesecake to me but Im not sure if it is because I used nestle white chocolate chips rather than the more expensive chocolates. Texture was great, and was still tasty even though it lacked white chocolate flavor. I used a vanilla bean paste so that made up for it.
Topping: I used a different topping I found here on allrecipes and it was excellent. It had orange juice, water, cornstarch, sugar, blueberries, cinnamon, and almond extract.
I baked my cheesecake in a dark coated non stick pan at 275* in a convection oven for 1 hour. It came out perfect. Convection ovens do cook faster and more evenly so if you are using a regular oven or a light pan I would suggest upping the temp and cook time as a lot of other reviewers state.
1 user found this review helpful
Aug. 6, 2013