Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

Canadian Cookie's Note:

Yum, Yum, Yum !!! This is a wonderful Kopy-Kat recipe of a Chessecake Factory Cheesecake. TIPS: If you can find Raspberry preserves without seeds, skip the steps included to strain them out. Also, when swirling the preserves into the batter - only swirl it 4 or 5 times so that there are delicious ribbons of preserves in the cake. Enjoy!

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

Crust

• 1 ½ cups chocolate cookie crumbs
• crumbled Oreo cookies (filling removed)
• 1⁄3; cup butter , melted

Filling

• ½ cup raspberry preserves
• ¼ cup water
• 4 (8 ounce) packages cream cheese
• 1 ¼ cups granulated sugar
• ½ cup sour cream
• 2 teaspoons vanilla extract
• 5 eggs
• 4 ounces white chocolate , chopped into chunks

Optional Garnish

• 2 ounces shaved white chocolate (optional)

Directions:

1. Preheat oven to 475 degrees.
2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
3. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.
4. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.
5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
6. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.
7. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.
8. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.
9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
10. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
11. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.

Reviews

[Chef #1529071]

WOW! This recipe is terrific! I used a slightly adapted version for a contest a work and won!!! I tripled the choc. crumb for crust and didn't increase the butter in the crust. I used ground Oreo with the filling still there for a moister crust without using a lot of butter. Also, I used 1/3 bag of white choc. chips on the crust. Then after I poured the 2nd layer of batter in the pan I sprinkled another 1/3 bag of white choc. on top. I used a spoon to gently push the chips under the surface slightly. This cheesecake is very, very creamy and moist when baked....my husband loved it so much it didn't last long. Also, we froze half of it in a container and it held very well! It was actually nice to eat about 1 hour after removing from freezer as it was thawed so it was creamy but the tiny flecks of white choc. were still hard so it gave it some real depth!

[Hardly a chef...]

Really, really good recipe, although I have had to increase the amount of white chocolate in the cheesecake to 6 ounces, and the raspberry preserves to 3/4 cup to get the different flavours to come out.

[cookiedog]

Wow!!! This cheesecake got so many compliments. Several people told me it was the best cheesecake they had ever eaten. I used both white chocolate chips and white chocolate bar for the heck of it. Definitely go with the white chocolate bar- I could taste the difference when I bit a piece that had the chips in it and I thought the flavor was not as good as the bites with the bar.... I also had trouble with the white chocolate curls. They came out looking like bird droppings so I used some almond bark I had in the fridge and painted the backside of some lemon leaves I had in my garden. That I why my photo looks a bit different then it actually should. I also used seedless preserves with no additional water. If you need to make a nice dessert - you can't go wrong with this recipe. I was even asked if I was a professional cater by someone who ate this?!!! Give it a try, you will be glad you did.