DiannaM Recipe Reviews (Pg. 1) - Allrecipes.com (188674365)

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Chantal's New York Cheesecake

Reviewed: Mar. 15, 2014
I think this cheesecake would had been perfect if I had read the comments before baking it at 350. I followed the recipe perfectly, and did not over beat. Only after 20 mins of being in the over, my cake had risen quite a bit. I then read comments saying that cheesecakes need to be cooked at 325 or 300. I dropped the temp to 325 but still after the hour, the whole top and sides were over cooked and hard. On the plus side, the flavor was great, so I only suggest to cook at a lower temp
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White Chocolate Raspberry Cheesecake

Reviewed: Jun. 9, 2013
I made this for my in-laws and it was a complete hit (as everyone has already mentioned). This was also my first time making a cheesecake, and it was completely doable. Bringing everything to room temperature first does make the process a lot easier. Also, I used real raspberries, and it was a pain draining out the seeds; however, the sauce was so amazing, and that was basically (no pun intended) the icing on the cake. Everybody was raving about how great the white chocolate flavor coincided with the sweet and tart flavors of the raspberry sauce. Everyone in the family went back for seconds, and some even went back for thirds! I would definitely make this again. Actually, I would make two for any occasion because this cake goes so quickly!!!! And before I forget, for the crust, I used Peppridge Farms Captiva Chocolate Brownie cookies for the crust. :)
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