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Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

A perfect slice of white chocolate raspberry cheesecake with a dark crust, topped with fresh raspberries and white chocolate shavings.
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Create the best homemade version of the famous White Chocolate Raspberry Truffle Cheesecake, featuring a dark chocolate crust, rich white chocolate filling, and a tart raspberry swirl. This recipe delivers bakery-style elegance right to your kitchen.

Ingredients

Scale
  • 1 3/4 cups chocolate cookie crumbs (about 30 Oreos, filling removed)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 4 large eggs
  • 8 ounces good quality white chocolate, melted and slightly cooled
  • 1 cup raspberry puree (strained seedless raspberry sauce)
  • 1/2 cup heavy cream
  • 4 ounces white chocolate, finely chopped (for topping)
  • Fresh raspberries (for garnish)

Instructions

  1. Prepare the crust: Mix the chocolate cookie crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 30 minutes while you prepare the filling.
  2. Preheat your oven to 325 degrees F. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water seepage during the water bath.
  3. Make the filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt until smooth. Beat in the sour cream.
  4. Beat in the eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
  5. Gently fold in the 8 ounces of melted white chocolate until just combined.
  6. Pour about two-thirds of the cheesecake batter over the chilled crust.
  7. Prepare the raspberry swirl: In a small bowl, mix the 1 cup raspberry puree with the heavy cream.
  8. Drizzle spoonfuls of the raspberry mixture over the batter. Use a knife or skewer to gently swirl the raspberry mixture into the batter. Do not over-swirl; you want distinct ribbons.
  9. Pour the remaining one-third of the white chocolate batter over the raspberry swirls. Swirl lightly again to create a marbled effect.
  10. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is the water bath).
  11. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  12. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  13. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  14. Once cool, cover loosely and refrigerate for at least 6 hours, or preferably overnight.
  15. Before serving, gently run a thin knife around the edge before releasing the springform. Top with finely chopped white chocolate and fresh raspberries.

Notes

  • Using room temperature ingredients for the cream cheese and eggs helps you achieve a smooth, lump-free filling.
  • If you do not have a springform pan, you can use a 9-inch springform cake pan, but the water bath method is highly recommended for the creamiest texture.
  • For the best raspberry swirl, use seedless raspberry jam or strain fresh raspberries to remove seeds before mixing with the heavy cream.

Nutrition

Find it online: https://blissbatter.com/white-chocolate-raspberry-cheesecake/