Saturday, March 16, 2019

Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake



Recipe for Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake -I like a rich cheesecake with nice height to it and I think a generous swirl of fresh whipped cream on top looks so nice. This Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake recipe is both of those things!

INGREDIENTS

Crust
  • 1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed)
  • 1/3 cup butter, melted (I used a 1/4 cup)

Filling
  • 1/2 cup raspberry preserves (I used a raspberry pie filling)
  • 1/4 cup water
  • 4 (8 ounce) packages cream cheese
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 5 eggs (I used 4 eggs)
  • 4 ounces white chocolate, chopped into chunks

Optional Garnish
  • 2 ounces shaved white chocolate (optional)
  • Fresh whipped cream


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.
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full recipe here: flavorite.net