Recipe

The Cheesecake Factorys White Chocolate Raspberry Truffle Cheesecake Recipe

	Kitchenwitchcooks / All my dishes 4 months ago Another way to save money and enjoy a perfect cheesecake. Prep:15m Cook:75m Servings:12	Kitchenwitc
	homemade delectable yuma licious

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Fans

lasaf

mjcmcook

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henrie

cherylannx

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chefbaudri

Ingredients

The Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake

Ingredients

for crust : 1½ cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed)

1/3 cup margarine, melted

for filling :

½ cup raspberry preserves

¼ cup water

4 x 8 oz pkgs cream cheese

1¼ cups granulated sugar

½ cup sour cream

2 tspn vanilla extract

5 eggs

4 oz white chocolate, chopped into chunks

for garnish :

2 oz white chocolate, shaved

whipped cream

Preheat oven to 475 degrees.

Place a large pan or oven-safe skillet filled with about ½" of water into the oven while it preheats. This will be your water bath.

Combine the raspberry preserves with ¼ cup water in a medium microwave-safe bowl. Heat for 1½ 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 1½ cups chocolate cookie crumbs, or crush 20 Oreo cookie wafers ( with the filling scraped out ) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9" spring form pan that has been lined on the bottom and side with parchment paper. Using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 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°F, then turn the oven down to 350°F 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.

Directions

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Comments

henrie 4 months ago said:
YUM, you have my 5

mjcmcook 4 months ago said:
~Hello~
Oh Me~ Oh My~! Someone hold me back from eating the 'WHOLE Thing' !
This is THE Recipe that I have been waiting for ALL my Life~ (Cheesecake, that is) ~ I had the privilege of eating this "5"FORK!!!!! Wonder many years ago in Santa Monica, California~
NOW~ I know the 'Secret' recipe!
Thank-you so much!
~*~mj~*~

chefbaudri 4 months ago said:
Wow! Definitely to die for recipe!!!! Thank you so much.

cherylannxo 4 months ago said:
OH-MY-MY WOMAN. A DESSERT TO LIVE FOR(I PREFER TO LIVE TO EAT THIS)THANK YOU FOR SHARING. YOU HAVE MY 5. HAVE A WONDERFUL SUNDAY...CHERYL

coconutgirl 3 months, 2 weeks ago said:
?? This can't be the authentic Cheesecake Factory recipe...is it?? It's gotta be a copy-cat! Saved the recipe though, it looks good. :)

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