This is a copycat recipe From www.TopSecretRecipes.com for the Raspberry Truffle Cheesecake from The Cheesecake Factory Cook time includes refrigeration/cooling time.
- 1 1⁄2 cups chocolate cookie crumbs (filling removed) or 20 crumbled Oreo cookies (filling removed)
- 1⁄3 cup margarine, melted
- 1⁄2 cup raspberry preserves
- 1⁄4 cup water
- 4 (8 ounce) packages cream cheese (room temperature!)
- 1 1⁄4 cups granulated sugar
- 1⁄2 cup sour cream (room temperature)
- 2 teaspoons vanilla extract
- 5 eggs (room temperature)
- 4 ounces white chocolate, chopped into chunks
- 2 ounces shaved white chocolate (optional)
- whipped cream (optional)
- Preheat oven to 475 degrees.
- Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats.
- This will be your water bath.
- 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, and discard seeds.
- Allow strained preserves to cool, then put the bowl in the refrigerator until later.
- Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie wafers-- with the filling scraped out-- in a resealable plastic bag) 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.
- Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath and prevent it from leaking.
- Put the crust in your freezer until the filling is done.
- Use an electric mixer to combine the softened cream cheese with the sugar, room temperature sour cream, and vanilla.
- Mix on the lowest setting for a couple minutes or until the ingredients are smooth and creamy.
- You don't want to beat too much air into the mixture, or it will fall and be grainy.
- 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 integrate the eggs.
- Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.
- 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.
- Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much.
- Pour the other half of the filling into the crust.
- 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.
- Remove the cheesecake from the oven to cool on a cooling rack.
- When the cheesecake is completely cool, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.
- Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.
- To serve, slice the cheesecake into 12 equal portions.
- Apply a pile of fresh whipped cream to the top of each slice and serve.