Swirled Raspberry & Chocolate Cheesecake
Total TimePrep: 40 min. Bake: 55 min. + chilling
I was keen to try this cheesecake to see what difference the whipped egg whites would make. I found it more of a mousse texture so called it a cheesecake mousse. Never able to follow a recipe to a T I made some changes. I added chocolate chips to the chocolate layer and after stirring the all of the raspberry sauce into the plain cheesecake (giving it a lovely pink colour and red berry flavour). I folded in a cup of frozen raspberries. Topped with a drizzle of chocolate and drips of raspberry coulis - I hit a major home run with A perfect balance of flavours.
First cheesecake I have made. Directions were easy to follow, ingredients at hand, it looked great when finished. A few neighbors came over as it was our son's birthday. Everybody enjoyed it and couldn't believe it was my first attempt. The credit is yours, thank you.
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This cheesecake is AMAZING! The texture is wonderful, it's not too chocolately, and all the flavors blend beautifully. I made this when having guests, and they raved about it. A definite make-again recipe.
After reading some of the reviews, I was a little nervous to try this. But I'm glad I did! The crust is simple, yet yummy. Several people thought it tasted like it had toffee in it. The cheesecake itself was a good consistency. After the other reviews I decided not to use all of the egg whites, but when I make this again, I think I will. The raspberry flavor was perfect. I used cake decorating tips to put homemade whipped cream on top to hide the cracks and put raspberries for the finishing touch. It looked like a professional cheesecake. I had many requests to make this again next Christmas for the in-laws.
Where to start ... Though I am not a novice cheesecake maker, some of my issues are probably not the recipe's fault -- leaky water bath, uncooked center, and cracks like the Grand Canyon. At least the cracks were right along the raspberry swirl fault lines. Otherwise, I found the texture to be strangely moussey, yet tasty. The addition of the whipped egg whites caused lumps in batter, which were glaringly obvious later when the top started to brown. Perhaps I made my egg whites too stiff. Also of interest: I found the raspberry flavor to be plenty intense, unlike a previous reviewer. Perhaps our berries or our expectations differed.
I made this for a family dinner everyone loved it.
I thought this cheesecake was okay, but not fabulous. The reason I was interested in making this particular recipe is because I wanted to see how folding egg whites changed the texture of the cheesecake. The texture of this cheesecake isn't awful, but not what I'm looking for when I'm eating a cheesecake. It's difficult to describe what the texture was like, but it wasn't that perfectly smooth and creamy texture that I associate with cheesecake. I also thought the raspberry flavor was too subtle for me. I don't think I would ever make this again, because I have 2 other delicious chocolate/white chocolate raspberry cheesecake recipes. I would probably think this was a really delicious dessert if I were new to baking cheesecakes, but since I've made so many, this one was just "okay."
Would I make this again? After the first bite we had a list of people to make this for! My non-dessert eating daughter told me that this was her favorite dessert ever. My other kids were fighting over the last pieces. I have found our new go-to dessert!
did not like the crust and directions were not clear, not worth the time or trouble