Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake
A copycat of The Cheesecake Factory's white chocolate raspberry truffle cheesecake, baked in a water bath: chocolate graham cracker crust, creamy filling studded with white chocolate chunks and swirled with raspberry preserves. Serves 16, adapted from Dinner and Dessert.
⏱️ Prep: 30 min🍳 Cook: 90 min🍽️ Makes 16
Nutritionper 1 slice (~120 g)›
330
Calories
6g
Protein
28g
Carbs
22g
Fat
Ingredients
| 1 1/2 cups (150 g) | chocolate graham cracker crumbs |
| 1/3 cup (75 g) | butter, melted |
| 1/2 cup (160 g) | raspberry preserves |
| 1/4 cup (60 ml) | water |
| 32 oz (900 g) | 1/3 less fat cream cheese, softened |
| 1 1/4 cups (250 g) | sugar |
| 1/2 cup (120 g) | sour cream |
| 2 tsp | vanilla extract |
| 5 | eggs |
| 4 oz (115 g) | white chocolate chunks |
Instructions
- Preheat the oven to 475°F (245°C). Create a water bath by placing a large pan filled with about half a cup of water into the oven while it preheats. First make sure your springform pan fits inside the water bath pan.
- Combine the raspberry preserves with 1/4 cup water in a microwave-safe bowl and microwave 1 1/2 minutes. Stir until smooth, strain to remove the seeds, then let cool.
- Mix 1 1/2 cups chocolate cookie crumbs with the melted butter. Press into a 10-inch (25 cm) springform pan and wrap a large piece of foil around the bottom. Put the crust in the freezer until the filling is done.
- Using an electric mixer, combine the sugar with the cream cheese, sour cream and vanilla until smooth and creamy; scrape down the sides. In a separate bowl whisk the eggs, then add to the cream cheese mixture and blend until just incorporated.
- Remove the crust from the freezer and sprinkle the white chocolate chunks over it. Pour in the cream cheese filling. Drop dollops of raspberry preserves around in a circle and drag a toothpick through them to make a swirl.
- Carefully place the cheesecake into the water bath. Bake 12 minutes, then lower the oven to 350°F (175°C) and bake 60-90 minutes, until the top turns light brown or tan.
- Remove to cool. When cool, refrigerate at least 4 hours or overnight.