White Chocolate Raspberry Cheesecake

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So creamy! I like the almonds in the crust. I didnt use the raspberrie but I used a raspberry jam (heated with a little bit of water and carved swirls on top.

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I used chocolate graham crackers for the crust. The recipe didn't state if using 1/3 less fat cream cheese would effect it but I tried it anyway! It turned out just fine. I baked it for the full 55 min.
I wanted to replicate the Peppermint Bark White Chocolate Cheesecake like the Cheesecake Factory offers for a short time. In additon, I added 1/3 c. of crushed peppermint candy canes, 1/2 t. peppermint extract, 4oz. chopped white chocolate.
It turned out excellent! I also got the Williams Sonoma Peppermint Bark and broke it up into small pieces and garnished the cheesecake with it and real whipped cream. I will make this again and I will also try it with the raspberries too.

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The cake was great!! I used Ghirardelli white chocolate..I would only change one thing next time. My crust was a little overcooked instead of soft. I think I will try and put it in a water bath next time and maybe that will help. Overall great and easy to make.

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I have made this cheesecake several times. Great flavor and texture of the cheesecake itself, but I would suggest extra butter in the crust and some sugar. The crust itself is a little dry with the suggested amount of graham crackers and a little bland.

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This is not a bad dessert by any means, but it's not fantastic either. The chocolate is melted in to the mixture, whereas I'd prefer the texture of the chocolate to remain hard. Also the cheesecake has no tartness. I used an oreo crust, which works just fine, but you'll need two or cut the recipe in half. I'll keep searching for an extraordinary raspberry cheesecake recipe.

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I have never made a cheesecake. (not even from a box I found this recipe so easy to make. I took the suggestions and made a GREAT cheesecake. I added the extra sugar in the crust and the filling. I used the cream of tarter alson I used extra white chocolate. A friend of mine said it was just as good as the cheesecake at the Cheesecake Factory in Indianapolis. I will make this again and again.

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i used a store bought oreo crust and it was still great! everyone loved it and it was easy, this was my first time making cheesecake and it turned out great and it cracked but it settled as it cooled but no one noticeed or cared because it tasted great anyway. i will try this again and again

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this is the best cheese cakes that i have every made out of scratches. itz better to make it that buy it cold at the stores

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Has anyone else noticed that there are 2 recipes for this cheesecake on FN? One is rated "Easy" the other one is "Difficult". One calls for "1 Hr. 5 Min" cooking time, the other "55 Min.". I used the "Easy" recipe. I read all the reviews first. I have been baking for over 35 years and make all kinds of cheesecakes all the time. I tried this and found the end result to be excellent. On the reviews some suggested adding cream of tarter, extra chocolate, and cooling the crust in refrig while preparing the cheese mixture. Being a seasoned baker, I know that when someone suggests a little deviation, they usually are right. I did all three and the taste of the cheesecake was wonderful. The positives: it did not crack, exact time of baking was correct (1 hr, 5 min. The negatives: too much graham cracker crumbs for amt of butter, white choc hard to melt (both double boiler & microwave methods. I used fresh raspberries & blackberries. The white chocolate was not truly melted correctly, after adding it mixed in perfectly. Next time I will look for a better quality white choc, instead of Nestles morsels. I will also use a different crumb base, possibly Oreo Crumbs or another. I do like the almonds in the crust. I believe adding the 1 tsp of cream of tarter with the flour does prevent cracking. This recipe is definitely a keeper. Try it again if you didn't have success the first time with the changes included. Also, I used raspberries & blackberries on top as well and melted a little "All Fruit" preserves to drizzle over. I made it for a large group, it was among several other desserts and it was by far the favorite.

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I've had people who don't like cheesecake try this and love it.