White chocolate raspberry cheesecake from cheesecake factory

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Cheesecake factory's white chocolate raspberry truffle cheesecake

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Ingredients
Preparation
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How To Make Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake (step-by-step)
Frequently Asked Questions
Important Tips for Making Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake
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Ingredients

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
1/4 cup water
4 (8 ounce) packages 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
Optional Garnish
2 ounces shaved white chocolate (optional)
Fresh whipped cream

Preparation

Preheat oven to 475 degrees. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
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, then let the strained preserves sit to the side to cool.
Measure 1 1/2 cups chocolate cookie crumbs 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 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 incorporate the eggs.
Remove the crust from the freezer and sprinkle 4 ounces 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. 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 ounces of shaved white chocolate.

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Questions:

How To Make Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake (step-by-step)

1. Gather your ingredients. For the crust you’ll need Oreos and butter.

2. For the raspberry sauce you’ll need raspberries, sugar & lemon juice.

3. For the cheesecake filling you’ll need cream cheese (room temperature), sugar, sour cream (room temperature), vanilla, eggs (room temperature), and white chocolate.

4. For the garnish you’ll need heavy whipping cream and powdered sugar to make the fresh whipped cream & also shaved white chocolate.

5. Prepare your roasting pan with an oven bag to surround your springform pan.

6. In a food processor, process the Oreo cookies (remove the white cream filling first – you can scrape it off with a butter knife) until fine. This should take approx. 30-60 seconds. If there are still larger pieces continue processing until fine.

7. Mix together Oreo cookie crumbs and melted butter.

8. Press cookie mixture into a 9-inch springform pan.

9. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom & partially up the sides of the springform pan. Transfer crust to the freezer while you prepare your raspberry sauce & filling.

10. In a medium saucepan, add the raspberries, sugar and lemon juice. Bring to a boil and simmer, stirring frequently, until raspberries are dissolved.

11. Strain sauce into a bowl to remove seeds. Set aside while you prepare your cheesecake filling & allow to cool.

12. In the bowl of a stand mixer, using the paddle attachment, combine the softened cream cheese with the sugar, sour cream, and vanilla. Mix on high 1-2 minutes until smooth and creamy; scraping down the sides of the bowl as needed.

13. With the mixer going on medium speed, add in the eggs one at a time. Blend on high until the eggs have been incorporated & filling is smooth.

14. Chop the 4 oz. of white chocolate into coarse chunks.

15. Remove the crust from the freezer and sprinkle white chocolate chunks onto the bottom of the crust.

16. Pour half of the cheesecake filling on top of the white chocolate.

17. Using a spatula, smooth until even.

18. Drizzle about 1/4 c. of the raspberry sauce over the entire surface of the filling.

19. Use a butter knife to swirl the raspberry sauce into the cheesecake filling.

20. Pour the remaining half of the filling into the pan.

21. Drizzle another couple of tbsp. of the raspberry sauce over the cheesecake and swirl. Refrigerate the rest of the sauce. Carefully place the cheesecake into the water bath in the oven.

Bake for 12 minutes at 475F, then turn the temperature down to 350F and bake for 60 minutes (or until the top of the cheesecake turns a light brown or tan color).

22. When cooled, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.

23. Shave the remaining 2 oz. of white chocolate.

24. Sprinkle the entire top surface of the cooled cheesecake white chocolate shavings.

25. Make the fresh whipped cream by whipping the heavy cream and powdered sugar in a stand mixer for 5-6 minutes on high until fluffy (being careful not to whip too long, which will create butter).

26. Pipe fresh whipped cream along the edges of the cheesecake.

27. Slice & Enjoy!

Frequently Asked Questions

Why did my cheesecake crack?
- Over-mixing the batter can cause air bubbles to get trapped inside, and these air bubbles are ultimately the main cause of cracks. Inside the oven, the air bubbles created in the batter expand and try to escape. They move to the top of the cheesecake, creating a crack or indentation as they break free. According to Wiki.com. You’ll also find other great tips in that article that help prevent cracking!
How long will homemade cheesecake last in the fridge?
- Homemade cheesecake will last up to 5 days in the fridge, giving you plenty of time to savor and enjoy it. Be sure to place it in an airtight container, or drape plastic wrap over the top.
Can you freeze homemade cheesecake?
- Absolutely! Here’s the best way to do it. Once the cheesecake has cooled off, place it (while still in the baking pan) in the freezer uncovered, and keep it there for 4-6 hours (until firm). Once it has firmed up, completely wrap it in aluminum foil (heavy duty foil is preferred) and then seal it in a plastic freezer bag. The night before you’re ready to enjoy it, take the cheesecake out of the freezer and place it in the fridge.

Important Tips for Making Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

Make sure that your cream cheese, sour cream and eggs are all room temperature. This will ensure a velvety smooth filling. If you can leave everything out for at least 4-6 hours that would be ideal.
The brand of cream cheese is very important. I will always and forever stand behind Philadelphia cream cheese (no, they are not paying me to say that). Off-brand cream cheese will not yield the same results as Philadelphia.
Keeping water from your cheesecake is nearly impossible in the water bath. Use a leak-proof springform pan if possible. Use heavy duty aluminum foil instead of cheap or regular foil, & for a guaranteed dry crust use an oven bag to surround your springform pan (I recently learned that from Jamie at My Baking Addiction).
If you don’t have a roasting pan for the water bath you can use any pan that is large enough to fit your cheesecake. My roaster was being used for my turkey so I ended up using my Staub Cast Iron 13″ Double Handle Fry Pan.
It is imperative that you remove the filling from the Oreo crust. If you skip this step your crust will ruin your cheesecake because of the excess amount of grease and moisture the filling would create.
Follow the steps in the recipe as they are listed. By making the crust first it allows for maximum freezing time. By making the sauce next it can be cooling while the filling is being made.
Using room temperature ingredients will yield the smoothest batter. Whip the filling on high in the stand mixer fitted with the paddle attachment until creamy.
- If you do not use room temperature ingredients it will almost be impossible for the cream cheese to become smooth.
Do not, I repeat DO NOT open the oven door at any point during cooking or cooling of your cheesecake. The longer you can leave the cheesecake in the oven, the better. I ended up leaving mine in for two hours after it had baked without opening the oven door.
Ideally this cheesecake would be made a day ahead of time. Once the cheesecake has been cooled, refrigerate overnight and serve the next day for the perfect texture.
Top the whipped cream garnish with fresh raspberries & drizzle slices with leftover raspberry sauce for serving.

Alright, cheesecake lovers, here is some more delicious inspiration!

Mini Cherry Cheesecake Sugar Cookie Cups
Pumpkin Cheesecake with Gingersnap-Pecan Crust
Cheesecake Parfaits
Pecan Pie Cheesecake

If you make this recipe I’d love to hear your thoughts. Be sure to leave a comment below and/or rate the recipe; or if you take a photo & share to social, tag @triedandtasty so that I can check it out! Also, be sure to follow Tried and Tasty along on Facebook, Instagram, Pinterest & Twitter to keep up with all the latest recipes!

Update notes: This recipe was originally posted in 2014, but was published again in 2019 to include step-by-step photos & directions, nutritional information, expert tips, and a recipe video.

This recipe was created by Todd Wilbur and can be found here: https://topsecretrecipes.com/cheesecake-factory-white-chocolate-raspberry-truffle-cheesecake-copycat-recipe.html

How much is white chocolate raspberry cheesecake at Cheesecake Factory?

Types of White Chocolate Raspberry Truffle Cheesecake A slice will cost between $7 and $9, while a whole cheesecake will run from $60 to $80, depending on the size.