Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake
A copycat of The Cheesecake Factory's White Chocolate Raspberry Truffle: an Oreo crust, a creamy cheesecake filling studded with white chocolate and swirled with fresh raspberry sauce, baked in a water bath and finished with whipped cream and white chocolate shavings. Adapted from triedandtasty.com.
Nutritionper 100 g›
Ingredients
| 1 1/2 cups (170 g) | finely crushed Oreo cookie crumbs (filling removed, 20-30 cookies) |
| 1/3 cup (75 g) | unsalted butter, melted |
| 10 oz (285 g) | fresh raspberries, washed and rinsed |
| 1/4 cup (50 g) | granulated sugar (raspberry sauce) |
| 2 tablespoons (30 ml) | lemon juice |
| 4 packages, 8 oz each (900 g) | Philadelphia cream cheese, room temperature |
| 1 1/4 cups (250 g) | granulated sugar (filling) |
| 1/2 cup (120 g) | sour cream, room temperature |
| 2 teaspoons | vanilla |
| 5 | eggs, room temperature |
| 4 oz (115 g) | white chocolate, roughly chopped (filling) |
| 1 cup (240 ml) | heavy whipping cream (garnish) |
| 1/2 cup (60 g) | powdered sugar |
| 2 oz (55 g) | white chocolate, shaved (garnish) |
Instructions
- Prepare a roasting pan with an oven bag to surround your springform pan.
For the crust: 2. In a food processor, process the Oreo cookies (filling removed) until fine, about 30-60 seconds. 3. Mix the Oreo crumbs with the melted butter. 4. Press the mixture into a 23 cm (9-inch) springform pan, using the bottom of a glass to pack it flat and partway up the sides. Freeze while you make the sauce and filling.
For the raspberry sauce: 5. In a medium saucepan, combine the raspberries, sugar and lemon juice. Bring to a boil and simmer, stirring frequently, until the raspberries dissolve. 6. Strain the sauce into a bowl to remove the seeds and set aside to cool.
For the cheesecake filling: 7. In a stand mixer with the paddle, combine the softened cream cheese with the sugar, sour cream and vanilla. Mix on high 1-2 minutes until smooth, scraping the bowl. 8. On medium speed add the eggs one at a time, blending on high until incorporated and smooth.
To assemble: 9. Preheat oven to 245°C (475°F). Place a large oven-safe roasting pan and the oven bag filled with about 1 cm (1/2 inch) of water into the oven as it preheats. 10. Chop the 115 g (4 oz) white chocolate into coarse chunks. Remove the crust from the freezer and sprinkle the chunks over the bottom. 11. Pour half the filling over the white chocolate and smooth it even. 12. Drizzle about 60 ml (1/4 cup) raspberry sauce over the surface and swirl it in with a knife. 13. Pour in the remaining filling. 14. Drizzle a couple more tablespoons of sauce over the top and swirl (refrigerate the rest). Carefully set the cheesecake into the water bath. 15. Bake at 245°C (475°F) for 12 minutes, then reduce to 175°C (350°F) and bake 60 minutes, until the top is light brown or tan. 16. When cooled, cover with plastic wrap and refrigerate overnight.
To serve: 17. Shave the remaining 55 g (2 oz) white chocolate over the top. 18. Whip the heavy cream and powdered sugar on high 5-6 minutes until fluffy (do not overwhip). 19. Pipe the whipped cream along the edges and garnish with raspberries. 20. Slice and enjoy!