Thursday, February 19, 2009

White Chocolate Cheesecake

I knew 4 ounces of white chocolate would be really hard to taste so I used eight ounces and it came out wonderful. This cheesecake was dense and perfectly smooth, with no cracks. Even by doubling the chocolate, it has a slight white chocolate flavor that’s accentuated nicely with my raspberry sauce.

Of course, I did not make the brandy sauce. Ew.
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