This makes a very tall cheesecake, which I like. I also love the flavor because I love white chocolate. The only negative was that it cracked, pretty badly in fact. I've made others that didn't, but they also were not this tall, so I'm thinking the size had something to do with the cracking. I followd the directions exactly. I served it with sliced strawberries, and it was a huge hit. Thanks for posting.

Hi Hillburr,

Cheesecakes can crack if they cool too quickly. Sometimes they're baked in a water bath to prevent rapid cooling and keep the baking temperature even.

If you didn't bake the cheesecake in a water bath, you can cool it slowly by leaving it in the oven for awhile after the heat is turned off and leave the oven door ajar slightly to allow the cheesecake to cool gradually. That will make it less likely to crack.

-- CM

My daughter and I made this one and mine didn't crack. I loved this recipe. I actually cut down each cooking segment by 5 minutes because I was worried about drying out the cheesecake. It turned out beautifully and everyone was begging for the recipe. I didn't even use a topping!

I made this cheesecake and it did not turn out well. First of all It was too much for a 9 inch pan. It looked as though it cooked too long. I have baked other cheesecakes and have never cooked one as long as this recipe states. I am very sure I measured all my ingredients. Just wondering what I could have done wrong and if anyone else has had problems with this recipe. Tx Kathy

I LOVE everything about this delicious recipe and it has topped my previous cheesecakes (I bake lots of them). I love it so much, I'm baking it for my daughter's upcoming wedding cake. I'm attempting a two layered cheesecake with cranberry curd center and panna cotta topping because the light creamy taste is perfect when combined with the rich white chocolate. If you've ever tried panna cotta as a topping, please give me your advice on how to accomplish a smooth, glossy pour/covering. Any suggestions on a truly white (not off-white) cookie that I could use for a crust?