Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake Recipe
In this blog, I will share with you a Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake Recipe that is extremely delicious.
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!
Nutrition
Calories: 544kcal