White chocolate cheesecake with sour cherry sauce from Taste (Aus) by Kathy Knudsen and Australian Good Taste

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Notes about this recipe

  • nadiam1000 on April 10, 2022

    I used Maria biscuits for the crust - increased the quantity of al ingredients by 1/3 for a larger pan (9" spring form). Crust was a bit thick - next time I would not increase the crust quantity. bake time was 1.5 hours for me at 325F. I doubled the topping since I had a large jar of cherries and increased the sugar a bot - 2 tbsp for double recipe. Added a pinch of salt and almond extract instead of star anise. Very good, creamy firm cheesecake texture. Not overly sweet despite the white chocolate and the tart cherry topping goes well.

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