Cheesecake Factory's White Chocolate Raspberry Swirl Cheesecake
A copycat of The Cheesecake Factory's White Chocolate Raspberry Swirl: a chocolate-cookie crust topped with white-chocolate cheesecake batter swirled with raspberry preserves, baked in a water bath and garnished with shaved white chocolate and whipped cream.
⏱️ Prep: 45 min🍳 Cook: 75 min🍽️ Makes 9
Nutritionper 1 slice›
470
Calories
8g
Protein
42g
Carbs
30g
Fat
Ingredients
| 1 1/2 cups (150 g) | chocolate cookie crumbs (such as crumbled Oreo) |
| 1/3 cup (75 g) | butter, melted |
| 4 packages, 8 oz each (900 g) | cream cheese |
| 1 1/4 cups (250 g) | granulated sugar |
| 1/2 cup (120 ml) | sour cream |
| 2 teaspoons (10 ml) | vanilla extract |
| 1/2 cup (160 g) | raspberry preserves (or raspberry pie filling) |
| 1/4 cup (60 ml) | water |
| 5 | eggs |
| 4 oz (115 g) | white chocolate, chopped into chunks |
| 2 oz (55 g) | shaved white chocolate (optional garnish) |
| to taste | fresh whipped cream (for serving) |
Instructions
- Preheat the oven to 245°C (475°F).
- In a food processor, crumble the chocolate cookies and add the melted butter. Press the mixture into a greased 23 cm (9-inch) springform pan and place in the freezer while you make the filling.
- Pour about 1 cm (half an inch) of water into a large baking pan that fits your springform and place it in the oven.
- In a mixing bowl, beat together the cream cheese, sugar, sour cream, and vanilla, scraping the sides once well combined. Beat the eggs in a small bowl, then add them slowly to the cream cheese mixture.
- In another small dish, mix the raspberry preserves and water and microwave for 1 minute. For a seedless swirl, run the hot liquid through a mesh strainer.
- Remove the crust from the freezer and cover the outside bottom of the pan with aluminum foil. Sprinkle the chopped white chocolate over the crust.
- Pour half of the cheesecake batter into the pan, then drizzle half the raspberry preserves over it. Add the rest of the batter and the rest of the raspberry drizzle.
- Set the pan in the water bath and bake 15 minutes at 245°C (475°F), then reduce to 175°C (350°F) and bake about 60 minutes more, until the center is set and the cake is cooked through.
- Remove from the oven and cool completely before removing the sides, then refrigerate at least 5 hours. Serve with extra shaved white chocolate and fresh whipped cream.