The Cheesecake Factory Restaurant is famous for their delicious one of a kind cheesecakes. They are selling online on their website for anywhere from $25 to $50. Why not make your favorite at home for a lot less. Read on to find out how to make these restaurant copycat recipes in your kitchen. The Cheesecake Factory Restaurant has some very creative items on the menu some of their most popular are their signature pasta dishes. Read on to find out how to make your favorite entrees at home.

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White Chocolate Raspberry Truffle Cheesecake

Crust
1 1/2 cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed)
1/3 cup margarine, melted

Filling
1/2 cup raspberry preserves
1/4 cup water
4 (8 oz.) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs
4 oz white chocolate, chopped into chunks

Garnish
2 ounces white chocolate, shaved
whipped cream

Preheat oven to 475 degrees.

Place a large pan or oven safe skillet filled with about 1/2 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 1/2  minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss them 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 degrees, then turn the oven down to 350  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.




The Cheesecake Factory
White Chocolate Raspberry Truffle Cheesecake
by Harry & David


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2 comments:

  1. This is an excellent recipe! I made it for thanksgiving last year, and it was the first to dissappear. I used graham cracker crumbs for the crust and melted 4 oz of lindor white chocolate and drizzled it over the top rather than doing the chocolate shavings.

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  2. Made this for thanksgiving and it was a hit. It was also very easy to make. This was my first cheesecake made at home and I can't wait to do it again.

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