Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake Recipes
CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE
No matter how full they are, guests won't be able to pass up this showstopper of a dessert that stars a velvety truffle layer atop raspberry-swirled cheesecake. It's absolutely divine!-Heidi Vawdrey, Riverton, Utah
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight., Garnish with raspberries and mint if desired.
Nutrition Facts :
WHITE CHOCOLATE RASPBERRY CHEESECAKE
This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.
Provided by Cindy Catudal Shank
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 10h
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g
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- 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.
- 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.)
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- Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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