This is an awesome easy recipe. It tastes a lot like the olive garden and cheesecake factory cheesecakes. I didn't make the crust, since I was lazy, and I regret that mistake. I'm making the crust this time around. The hardest part for me was to get the seeds out of the preserves since I wanted a smooth cheescake. This time around I'm using a raspberry sauce that's a lot smoother.
I needed something really fancy to take to a luncheon. This was perfect. I used a springform pan so the cheesecake would have a more classic look. I baked the cheesecake in a waterbath because I have had past problems with the top of cheesecakes cracking. Mine turned out beautifully. It had a smooth texture, creamy, rich flavor, lovely swirl and the oreo crust was excellent. It was a big hit at the luncheon, too. Thanks for sharing your recipe.
I really enjoyed this recipe, it was easy and the texture of the cheesecake was perfect. The white chocolate flavor got lost under the raspberry and oreo flavors though. Next time I might sub more chocolate and use a subtler graham crust. Thanks!
I'm not sure what happened, but the swirils dind't turn out, and it was not fully cooked (tooth pick came out dirty) in the time written, so I cooked it until it did come out clean, but then the crust was a little burnt. I'll try this again using the right amount of cooking time, and see what happends.
My swirls didn't turn out so great but this cheesecake tasted awesome nonetheless! I made it the first time for company but had to make it again for myself.
Just outstanding! I must have had made this atleast 3 times in a 2 week period when my friend came down from Georgia and let me tell you we couldn't get enough of it! It tastes alot like the one from Olive Garden. Thank you so much!
Fantastic! It was so good and easy to make. My husband doesn't like cheese cake, but he couldn't stop eating this one! Yummy!
Wow - this cheesecake was terrific and so easy! I liked the fact that you use a regular pie pan instead of a springform pan. I streamlined the recipe a little by purchasing a pre-made graham cracker crust. Also, I added an additional 8 oz package of cream cheese, because my crust was a little bigger than a normal pie pan. I added a little Chambord liquor to the raspberry preserves before swirling onto the cheesecake. And I adjusted the baking time a little to compsenate for the larger pan - I added about 10 minutes to the baking, then after that, I turned off the oven, opened the oven door and let the cheesecake sit in the oven for about another 30 minutes. Before serving, I garnished with whipped cream and grated white chocolate. Yum!
This is an awesome and easy cheesecake recipe...I also used a springform tin...looked very elegant!! I had trouble melting my ch.chips...personal problem..THEY JUST WOULD NOT MELT!!! I had to make a special 0:30 @ nite trip to the store to finish up this cheesecake...well worth it!!
I use seedless raspberry jam. Most stores carry it. LDJ