White Chocolate Raspberry Cheesecake

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Only thing different I did was used cinnamon gram cracker.Other than that this is a great recipe!

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This is a great cheesecake. I have only one addition that really made this cake a notch higher. Get a bottle of raspberry jam and drop spoonfuls into the cake just before you are ready for baking. I like to use half the jar. Then with a butter knife, drag swirls through the cake...all over...until you have fully mixed the jam throughout the cake. This both adds great flavor as well as makes a pretty pattern that everyone will like.

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I did a LOT of research before making this cheesecake (comparing other recipes, reading comments, etc. and with my changes, it was absolutely PHENOMENAL. Here's what I did.

For the crust, I added 2 more tbsp of butter and 2 tbsp of sugar. I baked it for five minutes and let it cool.

For the filling, I used 3/4 cup sugar and added a shot of amaretto, which matched the almonds in the crust beautifully! I also added seedless raspberry jam heated a little on top, marbled. It added more raspberry flavor and looked beautiful.

I baked it in a water bath for 55 minutes, then turned off the oven and left it open for about half an hour before cooling and refrigerating.

This cheesecake got fantastic reviews and several friends have already requested it for their birthdays!

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This cheesecake is amazing. I made it for a birthday at work and it was gone in less than 10 minutes.

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This cheesecake turned out incredibly! I did a bit of reading beforehand on the best techniques for baking cheesecake... here's what worked for me:
I baked the cake in a water bath (first I wrapped the bottom of the springform pan in tin foil to avoid seepage into the crust and then I placed it in a baking sheet filled with water.
I baked the cake at 325F for 55 minutes then turned off the oven and left the cake inside for about 35 minutes. When I removed the cake from the oven I covered it with a plate so that it would cool down more slowly. These steps helps ensure 1 that the cake bake evenly and doesn't dry out on the outside and 2 prevents cracks/bubbles in the top of the cake. After about an hour on the counter I left the cake in the fridge overnight.
FInally, the next day I covered the cake in a raspberry sauce (I boiled 2 cups of raspberries with 1/4 cup of sugar and then strained the mixture and white chocolate shavings.
A definite success, I will make this in the future!!!

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how can I keep bubbles from forming? I got 2 approx. 1 inch bubbles on top.

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Some warm raspberry jam swirled in with a knife, makes it look pretty and add a bit more raspberry flavor, especially if your fresh raspberries are on the tart side the extra sugar can counteract their sour taste.
One of my family's favorite cheesecakes.

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I have a cheese cake recipe that I have been using for years and this recipe will take it's place! It is so easy to make. I read some of the reviews which was very helpful. My husband loves cheese cake but does not like nuts so I left out the almonds in the crust. Instead of using graham crackers, I used whole pkg. of Keeblers Sandies Simply Shortbread cookies. I crushed them in a ziplock bag and added 1/4 c. melted butter. I heated some strawberry jam and spread a thin layer over the cookie crust and added thin slices of fresh strawberries on top of the jam. I used the rest of the jam for drizzling over slices just before serving. I added more chocolate as advised by others. I used 24 oz. (buy 32oz & use the other 8oz for the topping I also used 1/2 tea. of cream of tartar so the cake would not crack when baking. When the cake cooled I used my veggie peeler and added the 8oz of chocolate shavings on top. I garnished with 4 fresh strawberries on top! Beautiful & Delish !!! Thank you all for all your wonderful tips!!!

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The white chocolate in this recipe blended really well with the flavor of the cheesecake!

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It is my brother's favorite kind of cheesecake. I have made it for him twice and both times it was just awsome. I added raspberry syrup to marble on the top to add that extra asthetic appeal.
When I madde it for my father's friends from church they proclaimed that it was better than the cheesecake factory cheesecake and any other kind of cheesecake they had ever had.
It has never cracked on me and it was always a crowd pleaser.