This was a good cheesecake and I give it 4.5 stars. The only thing that keeps it from being a 5 star cheesecake is there is just not enough white chocolate flavor. The next time I make it, I will 1.5-2.0 times the white chocolate. I used 1/2 white chocolate chips and 1/2 Godiva white chocolate with vanilla bean. Sort of a high-low combination. Yet, it still was missing that good white chocolate flavor. As far as the technique and outcome of the cheesecake goes, I did have some cracking around the circumference, but no major cracking in the middle. I even put a pan of water in the oven with the cheesecake to help avoid this problem. I didn't think it mattered anyway because the raspberry sauce drizzled over the top hides everything. Didn't have the problem of leaking butter that many complained of and I think it's because I used chocolate graham crackers for the crust. They tend to be more absorbent. If you are using crème filled cookies (like Oreo), you should cut back on the amount of melted butter and that should solve the problem. But just to be sure, put a piece of foil on the bottom rack to catch any drippings. Better safe than sorry! Also, I used the tip of putting parchment paper on the bottom of the springform pan and had no problems getting each piece off.
Was this review helpful?
1 user found this review helpful
This was a good cheesecake and I give it 4.5 stars. The only thing that keeps it from being a...