Here’s a copycat recipe of a dessert that hails as the top-selling cheesecake from The Cheesecake Factory. Raspberry preserves swirl throughout the cream cheese filling, with a layer of white chocolate chunks on a crumbled chocolate cookie wafer crust. Yum! No wonder this cheesecake is the number one pick from the chain’s massive list of choices.
How To Make White Chocolate Raspberry Truffle® Cheesecake
Bite into thick cream cheese rich cheesecake that has that fruity raspberry flavor. We've based this recipe off The Cheesecake Factory original.
Preheat oven to 475 degrees F.
Place a large pan or oven-safe skillet filled with about ½-inch of water into the oven while it preheats.
- This will be your water bath.
Combine the raspberry preserves with 1/4 cup
- water in a medium microwave-safe bowl.
Heat for 1 ½ minutes on high in your microwave.
- Stir until smooth.
- Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.
Measure 1 1/2 cup chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl.
Mix in 1/3 cup melted margarine.
- Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about ⅔ the way up the side.
- Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath.
- Put the crust in your freezer until the filling is done.
- Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla.
- Mix for a couple minutes or until the ingredients are smooth and creamy.
- Be sure to scrape down the sides of the bowl.
- Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.
- Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and sprinkle 4 oz. of white chocolate chunks onto the bottom of the crust.
- Pour half of the cream cheese filling into the crust.
- Drizzle the raspberry preserves over the entire surface of the filling.
- Use a butter knife to swirl the raspberry into the cream cheese.
- Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much.
- Pour the other half of the filling into the crust.
- Carefully place the cheesecake into the water bath in the oven.
- Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
- Remove the cheesecake from the oven to cool.
- When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
- Before serving, sprinkle the entire top surface of cheesecake with 2 oz. of shaved white chocolate.
- To serve, slice the cheesecake into 12 equal portions.
Apply a pile of canned whipped cream to the top of each slice and serve.
- Sugar: 22g
- Calcium: 74mg
- Calories: 309kcal
- Carbohydrates: 27g
- Cholesterol: 97mg
- Fat: 20g
- Fiber: 1g
- Iron: 1mg
- Potassium: 126mg
- Protein: 5g
- Saturated Fat: 9g
- Sodium: 204mg
- Vitamin A: 638IU
- Vitamin C: 1mg
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