By evelyn/athens on June 24, 2003
Photo by chia
Photo by chia
"This looks so pretty and tastes delicious!!! I can imagine it at a bridal luncheon or even as an untraditional wedding cake. Great for Canada Day with the Red/White of if you want to make a Red-White-and Blue cake for the 4th of July, make it one pint raspberries (or strawberries) and 1 pint blueberries. But make it over the summer, when fresh berries are readily available, for sure."
Serving Size: 1 (214 g)
Servings Per Recipe: 12
"This is a spectacular recipe. I thought it might be overwhelming with all that cream cheese AND the white chocolate, but it just have it a subtle richness. I served it for company and they were in awe and said it was better than anything they had eating out. I also thought that it seemed like too many berries to put it, so I didn't put a full two pints in, but wished I had - they all would have fit just fine. I also didn't clarify the butter - I wasn't sure how - and the crust was still fine. Thanks for a YUMMY recipe! -Jen Roth"
"Oh my God! Wait, that should be shouted out louder: OH MY GOD!!!! This was one of the most stupendous, incredible cheesecakes that I have had in a long time, and I make a lot of cheesecake! I cheated while making the crust, didn't use clarified butter at all, just tossed the almonds, cookies and softened butter into the food processor and gave it a whirl until totally combined, then pressed the crust into the pan. With two pounds of cream cheese and more than half a pound of white chocolate, this is a big cake. I actually only had two packages of cream cheese in the house so substituted 2 packages of a soft 9% fat white cheese instead. I normally use this white cheese to make my cheesecakes, and the cake came out great, creamy and wonderful tasting. I didn't have any berries (wrong season in this country), so I sprinkled some Skor bits on top instead. It was a big hit with my guests, not to mention my family! (Review amended because I forgot to give it stars! Sorry Evelyn!)"
"this is spectacular! i'm posting a photo for you as it was simply beautiful. my family was super impressed with the way it looked and tasted. "resteraunt quality" was everyone's opinion. the fresh raspberries on the bottom lend a nice tart crunch contrast to the rich cream cheese. the only thing i did differently was to omit the extra egg yolks and i did raise the oven temp to 300, cooked it for 1 1/2 hrs until it was set. i let it cool in the oven, then transfered it to the fridge to cool overnight. it was just perfection!"
"This is a delicious cheesecake. I originally made it for a Sunday School progressive supper. It was really good, but I did not feel the raspberries got the respect they deserve....especially since they aren't cheap....especially at this time of year.. I also did not care for how the berries made the crust soggy.....(at least mine got soggy) The second time I made it and ever since, I left the raspberries out and baked just the cheesecake. I made a glaze with water, cornstarch, sugar and raspberry jello and gently folded in the raspberries after it cooled and ladeled it over the cheesecake as we served it. I feel this way, the cheesecake was delicious on it's own and the raspberry compote was spectacular served on top! It turned out truly delicious and my family loved it. This dessert deserves about 10 stars!!!...:)))"
"Jeannie from Indiana, This cheese-cake is to die for!!! I had been to a place in Chicago called the \"
"This was AMAZING according to its devoted fans! I made this for a male friends birthday cake, I used strawberries instead at his request. I just made a chunky syrup, using the defrosted strawbs and sugar in a pot. I cut them up but still left some shape to them. I also put the syrup on top and cut it through before baking. Thanks I will MOSt definantly make this again!!"
"This cheesecake is unbelievable. I made it exactly as written. I had to give it only 4 stars because of the crust. It was terrible.......bland and powdery. My guess is there isn't enough butter in it and it didn't hold together at all. But no problem! I have another crust I can use in the future. The cheesecake itself is unreal. The white chocolate is subtle and adds a touch of sweetness. I'll definitely make it over and over!"
"I used the receipe for the crust from receipe 84461,makes the crust nice and chewy,also I poured half the batter on top of crust,covered with fresh blueberries,added the rest of the batter, baked,then warmed up a half of jar of blueberry preserves,and drizzled over top of cake,after it was baked.It was a winner with my guests"
"I have to agree with the rest! Definately a keeper. Made it for my daughter's 15th birthday party. She said it was the best cheesecake she'd ever had. Everyone couldn't believe it was homemade. Looked photo-perfect. Thanks for a great recipe."
"Absolutely the best cheesecake I have ever tasted. I didn't even really taste white chocolate in it. But it did give it a subtle sweetness. I didn't have almonds, so I just increased the graham crackers for the crust. I didn't put berries on top of the crust either. I made the berries to go on the side. This will be my go to plain cheesecake recipe....that wasn't so plain at all :)))))"
"Besides Carnegie Deli Cheesecake in New York, this is the best I have ever had. It is so creamy. I did not like the nuts in the crust. I thought it took away from the flavor. I am now baking one for Thanksgiving using Nilla Wafers. Thanks for sharing this wonderful recipe."
"This was a great recipe. The chocolate gave it great flavor without being too rich. I did use parchment paper to line the bottom and sides of my pan and when it was done it looked like a professialy baked cake. I would have baked it slightly less time due to my cheesecake cracked. Other than that it was excellent!"
"Hi Ev! Made this for Easter lunch and it was absolutely sublime! I haven't had cheesecake like this in years. In fact, it brings back memories of 'Memories Cafe' on Clarence street. I can't stop eating...help..."
"This is a great cheesecake, it is not overpowering at all and is not too sweet. I cut the recipe in half and used splenda instead of sugar and used one light cream cheese and one full fat and it came out perfect, I would definatly recommend trying this recipe."
"To die for!"
"Hi evelyn/athens, I made this cheesecake over the Christmas hoildays what a lovely cake dense, creamy, rich with a real white chocolate taste! Everyone raved about it. I did add about 8 ounces more white chocolate chips because I did not have any raspberries; next time I will put Black Cherries on the bottom with a cherry topping and there will be a photo! Again thanks soooo much!"
"this turned out beautifully and instead of berries I poured caramel sauce in between layers of cheesecake batter and then drizzled it on top of the finished cooled cheesecake."
"I'm not a white chocolate fan, but made this recipe for a couple of women that love the "white" stuff! Recipe went exactly as written up, and this cheesecake got big "WOW's"!!! Making it again this weekend."
"This cheesecake was a winner at my Supper Club. Such a great smooth taste. I had to pick up the strawberries on my way to Supper club so didn't get to cook them in but added on top. Best cheesecake I ever tasted. Thanks for sharing"
"This was much easier to make than I thought, and it turned out terrific! I found that the amount dictated in the recipe actually made two slightly smaller cheesecakes in 9" pans, which worked out great. It was very dense but very, very good. Like some of the other reviewers, I omitted the berries, but I made up for them by sprinkling the unused white chocolate chips in the bottom of the crust before pouring in the cheesecake batter. This was a nice touch. I will be making this cake again!"