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“This is my all-time favorite cheesecake recipe,” confides Janet Gill in Taneytown, Maryland, “and I have a lot of them! A friend gave it to me years ago and I’ve made so many of these delicious cakes over the years—even had them requested as birthday cakes. They always bring me compliments.”
This recipe is:
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Nutritional Facts 1 piece (calculated without white chocolate topping) equals 572 calories, 41 g fat (25 g saturated fat), 205 mg cholesterol, 348 mg sodium, 46 g carbohydrate, 1 g fiber, 10 g protein.
Originally published as White Chocolate Cheesecake in Country April/May 2009, p49
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Reviewed on Apr. 08, 2012 by tinalarson
This was the first cheesecake I've ever made and I absolutely love it! Instead of making a strawberry topping I made blackberry (used 2 cups instead of 1-1/2). I will definitely be using this as a base recipe when I try my next cheesecake: White Chocolate Raspberry Swirl.
Reviewed on Mar. 13, 2012 by plo2
Excellent recipe! This was one of the best cheesecakes I've ever made. I paired it with a homemade strawberry sauce....DELICIOUS!! Definite keeper. (I found it needed to be baked for approx.20 min longer).
Reviewed on Oct. 10, 2011 by monalord
This is one of the recipes that I used for my daughter's wedding. It's creamy, with a hint of white chocolate, and is not overpowering. It also freezes really well. It's very easy to make and I will make it again.
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© Reiman Media Group, LLC., 2012