Many people love cheesecakes, and if you’re one of those people, then you’re absolutely going to enjoy this Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake recipe. This recipe takes an average white chocolate truffle cheesecake recipe and creates the perfect cheesecake treat. In this blog, I will share with you a Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake Recipe that is extremely delicious.
This dessert is simply a decadent treat. Buttery, melty, and rich, this delicious dessert is more than just something to munch on, it’s a functional and creative way to serve cheesecake. Plus, Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake is an ideal way to top off a sweet Valentine’s Day dessert. While the recipe may look easy and straightforward, it actually requires a lot of step-by-step instructions to make this cheesecake turn out well.
Cheesecake Factory has become one of the most recognizable names in the food industry. They have dozens of different cheesecakes to choose from, including a white chocolate raspberry truffle version. Not only is this cheesecake delicious, but it’s also one of the safest desserts you can order. The cheesecake at the Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake is made with high-quality ingredients.
How To Make Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake
This dessert is sure to please your taste buds and will leave them wanting more. Made with layers of creamy cheesecake and luscious raspberry truffle filling, it’s hard to resist. Plus, it’s easy to make, so you can get it on the table in no time. The tart raspberry filling is the perfect complement to the soft and fluffy cheesecake. Give it a try today!
Ingredients
For The Crust
- 1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed)
- 1/3 cup butter (melted)
Filling
- 1/2 cup raspberry preserves (I used a raspberry pie filling)
- 1/4 cup water
- 4 (8 ounces) packages of cream cheese
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 5 eggs
- 4 ounces white chocolate (chopped into chunks)
For The Garnish
- 2 ounces shaved white chocolate (optional)
- Fresh whipped cream
Step By Step Instructions To Make Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake
Step 1
Preheat the oven to 475 degrees. Place a large pan filled with about 1/2 inch of water in the oven while it is preheating to create a water bath.
Step 2
In a medium microwave-safe bowl, combine the raspberry preserves with 1/4 cup of water. Cook for 1 1/2 minutes on high in your microwave. Mix until smooth. Remove the seeds from the raspberry preserves by straining them, and cool it on a plate.
Step 3
In a medium bowl, combine 1 1/2 cups of chocolate cookie crumbs. Stir in 1/3 cup melted margarine. Place the crumb mixture into a 9-inch springform pan that has been lined with parchment paper on the bottom and sides. Using the bottom of a drinking glass, press the crumb mixture into the bottom of the pan and up the sides about two-thirds of the way.
Step 4
Keep the cheesecake in the water bath by wrapping a large piece of foil around its bottom. Until the filling is ready, place the crust in the freezer.
Step 5
Combine the cream cheese, sugar, and sour cream with an electric mixer. Mix until smooth and creamy. Make sure you scrape the bowl’s sides. In a medium bowl, whisk the eggs, and then add them to the cream cheese mixture. Just blend the egg mixture to incorporate it.
Step 6
Place 4 ounces of white chocolate chunks in the bottom of the crust after it has been removed from the freezer.
Step 7
Fill the crust with half of the cream cheese filling. Pour raspberry preserves over the entire filling. Swirl the raspberry into the cream cheese with a butter knife. Fill the crust with the remaining filling.
Step 8
Place the cheesecake in the water bath in the oven. At 475°F, bake the cheesecake for about 12 minutes, then lower the heat to 350°F and bake for 50 to 60 minutes or until the top is golden brown.
Step 9
Remove the cheesecake from the oven and allow it to cool. Refrigerate the cheesecake for at least 4 hours after it is cooled. Cover it with foil from the bottom.
Step 10
Add shaved white chocolate to the cheesecake’s top before serving. Enjoy!
In Closing
The Cheesecake Factory White Chocolate Raspberry Truffle cheesecake is the perfect way to celebrate any special occasion. This decadent and heavenly cheesecake is sure to please everyone in your family, and it can be made in just a few minutes using ingredients that you likely already have on hand. If you’re looking for a special dessert that will truly wow your guests, give this cheesecake a try!
More Amazing Cheesecake Factory Recipes
- Cheesecake Factory Four Cheese Pasta Recipe
- Cheesecake Factory Orange Chicken Recipe
- Cheesecake Factory Stuffed Mushrooms Recipe
- Cheesecake Factory Pasta Napoletana Recipe
- Cheesecake Factory Mashed Potatoes Recipe
- Cheesecake Factory Blackout Cake Recipe
Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake Recipe
Ingredients
For The Crust
- 1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed)
- 1/3 cup butter (melted)
Filling
- 1/2 cup raspberry preserves (I used a raspberry pie filling)
- 1/4 cup water
- 4 (8 ounces) packages of cream cheese
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 5 eggs
- 4 ounces white chocolate (chopped into chunks)
For The Garnish
- 2 ounces shaved white chocolate (optional)
- Fresh whipped cream
Instructions
- Preheat the oven to 475 degrees. Place a large pan filled with about 1/2 inch of water in the oven while it is preheating to create a water bath.
- In a medium microwave-safe bowl, combine the raspberry preserves with 1/4 cup of water. Cook for 1 1/2 minutes on high in your microwave. Mix until smooth. Remove the seeds from the raspberry preserves by straining them, and cool it on a plate.
- In a medium bowl, combine 1 1/2 cups of chocolate cookie crumbs. Stir in 1/3 cup melted margarine. Place the crumb mixture into a 9-inch springform pan that has been lined with parchment paper on the bottom and sides. Using the bottom of a drinking glass, press the crumb mixture into the bottom of the pan and up the sides about two-thirds of the way.
- Keep the cheesecake in the water bath by wrapping a large piece of foil around its bottom. Until the filling is ready, place the crust in the freezer.
- Combine the cream cheese, sugar, and sour cream with an electric mixer. Mix until smooth and creamy. Make sure you scrape the bowl's sides. In a medium bowl, whisk the eggs, and then add them to the cream cheese mixture. Just blend the egg mixture to incorporate it.
- Place 4 ounces of white chocolate chunks in the bottom of the crust after it has been removed from the freezer.
- Fill the crust with half of the cream cheese filling. Pour raspberry preserves over the entire filling. Swirl the raspberry into the cream cheese with a butter knife. Fill the crust with the remaining filling.
- Place the cheesecake in the water bath in the oven. At 475°F, bake the cheesecake for about 12 minutes, then lower the heat to 350°F and bake for 50 to 60 minutes or until the top is golden brown.
- Remove the cheesecake from the oven and allow it to cool. Refrigerate the cheesecake for at least 4 hours after it is cooled. Cover it with foil from the bottom.
- Add shaved white chocolate to the cheesecake's top before serving. Enjoy!
