Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

By Hklbrries

Ingredients

• 1/2 cup raspberry preserves
• 1/4 cup water
• 1 1/2 cups chocolate cookie crumbs or 20 crumbled Oreos (filling removed)
• 1/3 cup margarine, melted
• 4 (8 ounce) packages cream cheese
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 5 eggs
• 4 ounces white chocolate, chopped into chunks
• 2 ounces shaved white chocolate for garnish, optional
• Canned whipped cream, optional

Details

Servings 12
Adapted from topsecretrecipes.com

Preparation

Step 1

Preheat oven to 475 F. Place a large pan or oven-safe skillet filled with about 1/2-inch of water in the oven while it preheats. Combine raspberry preserves with 1/4 cup water in a medium microwave-safe bowl; microwave 1 1/2 minutes on high. Stir until smooth. Strain to remove the raspberry seeds. Cool and then refrigerate strained preserves.

In a medium bowl, mix chocolate cookie crumbs and melted margarine. Use the bottom of a drinking glass to press the crumbs into the bottom and 2/3 up the side of a 9-inch springform pan that has been lined on the bottom and sides with parchment paper. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when it is placed in the water bath. Freeze crust until the filling is done.

Use an electric mixer to combine cream cheese, sugar, sour cream and vanilla. Mix on medium speed for a couple of minutes, or until the ingredients are smooth and creamy. Whisk eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture to integrate the eggs.

Remove crust from the freezer and sprinkle white chocolate chunks on the bottom of the crust. Pour half the cream cheese filling into the crust. Drizzle raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.

Place the cheesecake into the water bath in the oven. Bake 12 minutes at 475 F, then turn the oven down to 350 F and bake 50 to 60 minutes, or until the top of the cheesecake turns a light brown or tan. Remove from the oven and cool. Cover and chill at least 4 hours.

Before serving, sprinkle the top of the cheesecake with shaved white chocolate and apply a pile of canned whipped cream, if desired.