Copycat White Chocolate Raspberry Truffle Cheesecake

One of the most popular Cheesecake Factory recipes is now right at your fingertips! This homemade version is made with an Oreo chocolate crust, creamy raspberry swirled cheesecake topped with white chocolate shavings and garnished with whipped cream, fresh raspberries & a raspberry drizzle!

INGREDIENTS
  • CRUST
  • 1 1/2 c. finely crushed OREO cookie crumbs 20-30 cookies, filling removed
  • 1/3 c. unsalted butter melted
  • RASPBERRY SAUCE
  • 10 oz. fresh raspberries washed & rinsed
  • 1/4 c. granulated sugar
  • 2 tbsp. lemon juice
  • CHEESECAKE FILLING
  • 4 8 oz. pkgs. Philadelphia cream cheese room temperature
  • 1 1/4 c. granulated sugar
  • 1/2 c. sour cream room temperature
  • 2 tsp. vanilla
  • 5 eggs room temperature
  • 4 oz. white chocolate roughly chopped
  • GARNISH
  • 1 c. heavy whipping cream
  • 1/2 c. powered sugar
  • 2 oz. white chocolate shaved

INSTRUCTIONS

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

FOR THE CRUST

  1. In a food processor, process the Oreo cookies (filling removed) until fine. This should take approx. 30-60 seconds. If there are still larger pieces continue processing until fine. 
  2. Mix together Oreo cookie crumbs and melted butter.
  3. Press cookie mixture into a 9-inch springform pan. 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.

FOR THE RASPBERRY SAUCE

  1. In a medium saucepan, add the raspberries, sugar and lemon juice. Bring to a boil and simmer, stirring frequently, until raspberries are dissolved. 
  2. Strain sauce into a bowl to remove seeds. Set aside while you prepare your cheesecake filling & allow to cool.

FOR THE CHEESECAKE FILLING

  1. 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. 
  2. 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.

TO ASSEMBLE THE CHEESECAKE

  1. Preheat oven to 475F. Place a large pan or oven-safe roasting pan & the oven bag filled with about 1/2-inch of water (on the outside of the bag) into the oven while it preheats.
  2. Chop the 4 oz. of white chocolate into coarse chunks. Remove the crust from the freezer and sprinkle white chocolate chunks onto the bottom of the crust.
  3. Pour half of the cheesecake filling on top of the white chocolate. Using a spatula smooth until even.
  4. Drizzle about 1/4 c. the raspberry sauce over the entire surface of the filling. Use a butter knife to swirl the raspberry sauce into the cheesecake filling.
  5. Pour the remaining half of the filling into the pan.
  6. 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.
  7. 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).
  8.  When cooled, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.

TO PREPARE CHEESECAKE FOR SERVING

  1. Shave the remaining 2 oz. of white chocolate. Sprinkle the entire top surface of the cooled cheesecake white chocolate shavings.
  2. 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 to create butter).
  3. Pipe fresh whipped cream along the edges of the cheesecake.  Garnish with raspberries. 
  4. Slice & Enjoy!

RECIPE NOTES
  1. 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.
  2. 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.
  3. 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 My Baking Addiction).
  4. 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.
  5. 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. 
  6. 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. 
  7. 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.
  8. If you do not use room temperature ingredients it will almost be impossible for the cream cheese to become smooth.
  9. 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.
  10. 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. 
  11. Top the whipped cream garnish with fresh raspberries & drizzle slices with leftover raspberry sauce for serving. 

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