White Chocolate Raspberry Truffle Cheesecake
(Cheesecake Factory Copycat)
Creamy, melt in your mouth white chocolate cheesecake swirled with raspberry puree.
Inspired from Cheesecake Factory’s White Chocolate Raspberry Truffle Cheesecake.
Tips to create amazing cheesecake
Making cheesecake may seem daunting, but with this recipe and a few simple tips, I promise you’ll be on the easy road to success! Elements for a perfect cheesecake:
Springform pan: Springform pans create a nice even bake and releases perfectly from the edges of the cheesecake.
Room temperature ingredients: Cheesecake batter mixes up SO much better when all of the ingredients are added at room temperature. If you’ve forgotten to set it out on the counter beforehand and are in a rush, you can put your eggs in a bowl of warm water and cream cheese in the microwave to speed up the process.
Not over mixing: Once you’ve added the eggs to the cheesecake mixture, the key is to NOT over mix to prevent any air bubbles from getting into the cheesecake.
Water bath: A water bath isn’t necessary, but it will almost guarantee that you won’t get any cracks in your cheesecake. A large roasting pan makes a great water bath. You wrap the bottom of the cheesecake in a thick layer of aluminum foil, stick it in the roasting pan, and have the water line come about 1/3 – 1/2 way up the pan. Allows for a nice slow, even bake that prevents cheesecake from cracking.
If you’re making a cheesecake with an additional layer on top that will cover any cracks, like my Cheesecake Factory Oreo Cheesecake or Biscoff Cheesecake, then it’s not crucial. Even with this cheesecake, you can help disguise any cracks with white chocolate shavings or whipped cream. Cracks don’t effect the taste – so even if they happen, don’t stress – you’ll still have amazing tasting cheesecake!
Long cooling time: Another factor that can help prevent a cheesecake from cracking is avoiding any sudden changes in temperature. When the cheesecake is done baking, I turn off the oven and keep the oven door CLOSED or just slightly CRACKED. I let it sit in there for a couple hours before transferring it to the fridge.
Assembling the Cheesecake
This cheesecake is easy to put together. All you do is just layer in the raspberry sauce, give it a little swirl, and bake!
1. Bake Oreo crust.
2. Place half of the cheesecake in the crust. Pour in about 1/2 cup raspberry puree.
3. Pour remaining cheesecake batter on top.
4. Place about another 1/2 cup of raspberry dollops on top. Swirl using a butter knife.
5. Wrap in heavy duty aluminum foil.
6. Place in large pan with water reaching about half way up the springform pan. Bake!
White Chocolate Raspberry Truffle Cheesecake (CF Copycat)
Oreo Crust (*see note)
- 28 Oreo cookies
- ¼ cup butter, melted (salted or unsalted is fine)
Raspberry Puree (*see note)
- 10 oz frozen raspberries
- ½ cup water
- ⅓ cup sugar (+ more to taste. I prefer mine slightly tart)
- 1 tbsp corn starch
- 1 tsp lemon juice
- 1 cup granulated sugar
- 32 oz cream cheese (4 packages), room temperature
- 2 tbsp corn starch
- 2 tsp vanilla extract
- 8 oz high quality white chocolate bar
- ½ cup heavy cream
- ½ cup sour cream, room temperature
- 4 large eggs, room temperature
- 1 cup raspberry puree
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- ½ tsp vanilla extract
- 1 package, or 2 tsp, whipped cream stabilizer* optional
- Preheat oven to 325° F.
- In a food processor (or using a ziplock bag and rolling pin) blend or crush the Oreos into fine crumbs. Add the melted butter and mix until evenly combined. Press the crust into a 9" springform pan, working the crumbs about half way up the side. (Pressing the crust in using a measuring cup is really handy!) See notes for other chocolate crust ideas.
- Bake for 10 minutes. Remove from oven and set aside to cool.
- In a pot over medium heat on the stove, combine all of the puree ingredients. As it begins to heat up, stir often and assist the raspberries in smashing down to a puree form. Add more sugar to your liking.
- Stir as it gently simmers for about 10 minutes until the mixture has thickened.
- Immediately pour it through a fine mesh strainer with a bowl underneath. Stir the puree in the strainer to help push the liquid through. Do so until mostly seeds remain. Store puree in refrigerator until ready to use. You can discard the seeds. Puree lasts for 2+ weeks in the fridge. (You can omit this step if you don't mind having seeds in your sauce, but I personally prefer the texture better without them!)
- PREP: Make sure your crust and puree are prepared. Optional water bath: Wrap your springform pan in heavy duty aluminum foil. You can also double wrap it by layering a plastic crockpot liner bag. We do this to prevent any water from coming into the pan as it cooks in a water bath. Set aside. Pull out a roasting pan or large baking dish - something large enough for the cheesecake pan to sit in. (This water bath is optional, but helps prevent the cheesecake from cracking.)
- Gather the cold ingredients and bring to room temperature. Preheat oven to 325° F.
- MIXING: Combine white chocolate and heavy cream together, melt in the microwave, and stir until smooth. Set aside to cool.
- Using a stand mixer or large bowl and hand mixer, mix together the softened cream cheese and sugar until smooth and light, about 1 minute. Add corn starch and vanilla and mix again until combined.
- Slowly add the cooled white chocolate, then add the sour cream. Add the eggs one at a time and mix until just combined. You do not want to over mix the cheesecake once the eggs are added.
- Pour about half of the cheesecake batter into the springform pan with prepared crust. Add dollops of about half of the raspberry puree or jam on top. Add remaining batter over the top, then add dollops of the remaining puree on top of that.
- Take a butter knife and in one motion create vertical swirls going back and forth across the whole cheesecake. Then move your knife the opposite direction horizontally and create additional vertical swirls. See pictures above.
- BAKING: Place the wrapped springform pan in a roasting pan or similar pan for a water bath. Pour water in the pan, being careful not to splash any in your cheesecake. The water level should be about 1/3 of the way up the pan. Bake for about 90 minutes until the edges of the cheesecake are set and the center is just slightly jiggly. Turn off the oven and crack the oven door to allow the cheesecake to cool slowly for a couple hours. (This slow cool process also helps prevent cracking!) Then remove and chill in the fridge for at least 4 hours.
- Feel free to garnish with whipped cream, white chocolate shavings, and/or fresh raspberries. You can also serve slices with leftover raspberry puree. See notes below for storing and making ahead tips.
- To make fresh whipped cream, combine all of the ingredients into a large mixing bowl and beat together for about 5 minutes, until stiff peaks form. Tip: Put your beaters and bowl in the freezer prior to mixing to get it really cold. It helps the whip cream form stiff peaks nicely.