White Chocolate Raspberry Truffle Cheesecake (CF Copycat)
Creamy, melt in your mouth kind of cheesecake inspired from Cheesecake Factory's white chocolate raspberry truffle cheesecake.
Ingredients
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
Cheesecake
- 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
Whipped Cream
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- ½ tsp vanilla extract
- 1 package, or 2 tsp, whipped cream stabilizer* optional
Instructions
Oreo Crust
- 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.
Raspberry Puree
- 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!)
Cheesecake
- 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.
Whipped Cream
- 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.
Notes
Oreo Crust: You can also use plain chocolate cookies or chocolate graham crackers. Just add 3-4 more tbsp of butter. You can also take out the cream in the middle of the Oreo cookies for a sturdier crust and less "Oreo crust taste" and more chocolate cookie crust taste. TIP: You can make this crust up to several days in advance to spread out the steps!
Raspberry Puree: You can skip this and use seedless raspberry jam, but it is also easy to make in advance. Stores well refrigerated for 2+ weeks. Raspberry jam with seeds also works fine, but I prefer the texture without the seeds.
Making in advance & storing: This recipe is easy to make in advance, and I recommend doing so to ensure the cheesecake sets in plenty of time with no stress! You can make the crust and jam a week ahead of time. The baked cheesecake can be stored in the fridge 24 hours in advance prior to serving. You can also freeze the whole cheesecake before an event or freeze leftover slices. Transfer to the fridge to thaw at least 6 hours in advance before serving. No one will know it was ever frozen!
Whipped Cream: Adding a stabilizer in the whipped cream is optional. Powdered sugar does stabilize it to a point. Adding an additional stabilizer (I use this one) increases its stability and allows it to hold up longer.