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White Chocolate Raspberry Cheesecake

Reviewed: Jul. 25, 2013
This was my first attempt at any kind of complex dessert, and I was nervous going into it. After chilling overnight, it turned out AMAZING. It's not puffy around the edges, it's perfectly fluffy and delightful. Only things I'd recommend for anyone wanting to make this is to spray the bottom of the pan (I always forget this step) before putting in the bottom crust, because I had to scrape at the crust with a knife and it made it look ugly and sloppy. Crust tastes great though. Another thing, DON'T skimp on the getting out the raspberry seeds thing. Was feeling a bit lazy, and left the seeds in, and they're almost annoying. The raspberry tastes good but I wish I had strained out the seeds. And the last thing is that next time I will probably make more of the raspberry sauce, because I barely had enough to make a few swirls; maybe double or triple the amount it says to make if you want it to cover the top like in the picture (that's what I was shooting for). Overall a fantastic recipe, even for someone not totally comfortable in the kitchen like me. I will definitely be making this again.
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