Comments on: White Chocolate Souffle Cheesecake

By: Hans Hedman

Hans Hedman — Sat, 11 Apr 2026 13:25:18 +0000

why doesn’t it be high, I have follow your resepe, and it haven’t been high, I still think it will be good but it haven’t been as the one I have seen on any picture,

By: Angelo

Angelo — Tue, 29 Aug 2023 23:53:59 +0000

In reply to Cindy. I have the WORST luck with foil. Steam condenses inside it or it'll crack and leak. A better solution is to place the springform pan into a cake pan that's just big enough to fit it. it'll still insulate the springform pan but is less problematic than foil.

By: Todd

Todd — Tue, 29 Aug 2023 20:15:20 +0000

In reply to Anonymous. I too hate it when someone fails to provide me with free service within a few hours.

By: kevin

kevin — Mon, 15 May 2023 14:04:16 +0000

In reply to Sarah G. 50/50 is really nice!

By: Sarah G

Sarah G — Tue, 09 May 2023 20:52:14 +0000

that’s a really interesting recipe. not a white chocolate fan but might use 50/50 milk and dark chocolate… thanks!

By: kevin

kevin — Sat, 28 Jul 2018 12:15:37 +0000

In reply to renate a peterson. You can use a spring for pan of similar size or larger and keep an eye on the bake time if you use a larger pan as it will be a little less. You can also use a regular, not spring form, pan of similar size and line it with parchment paper. Enjoy!

By: renate a peterson

renate a peterson — Fri, 27 Jul 2018 15:10:22 +0000

Question, is there a alternative as far as spring form pan, do not have that size, Thank you

By: Cindy

Cindy — Tue, 09 Jan 2018 02:49:17 +0000

I made this over the weekend I am not a baker, but this was so easy and delicious, I look forward to making again.

By: kevin

kevin — Sun, 24 Dec 2017 12:52:09 +0000

Carol: You can make this up to a week ahead. Enjoy!

By: kevin

kevin — Sun, 24 Dec 2017 12:31:06 +0000

Micki Cesario: I like to enjoy it while it is still warm but once it cools and 'falls' it is still super light, fluffy and airy!