Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

Name: Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake (Upgraded)
Total time: 3 h 30 min
Yield: 10
Cuisine: American
Ingredients: 1 1/2 cups Graham cracker crumbs; 6 tbsp Unsalted butter-melted; 1/4 cup Brown sugar-packed; 1/4 tsp Cinnamon; 32 oz Cream cheese-softened; 1 1/2 cups Granulated sugar; 1/2 cup Heavy cream; 3 Large eggs; 1 tsp Vanilla extract; 10 oz White chocolate-high quality-melted; 1 cup Raspberries-fresh or frozen; 1 1/2 cups Raspberries-fresh or frozen; 1/4 cup Granulated sugar; 1 tbsp Lemon juice; 1 tsp Raspberry liqueur (optional)

⏱3h 30m

👥10

🔥500 cal

Medium

🍽️American

A slightly refined version with better quality chocolate and a more nuanced raspberry sauce.

1 1/2 cups Graham cracker crumbs

6 tbsp Unsalted butter-melted

1/4 cup Brown sugar-packed

1/4 tsp Cinnamon

32 oz Cream cheese-softened

See all 15 ingredients ↓

(0 reviews)

⏱3h 30m

👥10

🔥500 cal

Medium

🍽️American

A slightly refined version with better quality chocolate and a more nuanced raspberry sauce.

#Cheesecake #Dessert #Raspberry #White Chocolate

Instructions

Preheat oven to 325°F (160°C).
Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
Bake crust for 10-12 minutes. Let cool completely.
Combine all Filling ingredients except raspberries in a large bowl and beat until very smooth and creamy.
Gently fold in raspberries.
Pour filling over cooled crust.
Bake for 65-80 minutes, or until edges are set but center still has a slight wobble. Turn off oven and let cheesecake cool inside for 1 hour with the door slightly ajar.
Refrigerate for at least 6 hours, or preferably overnight.
Combine all Raspberry Sauce ingredients in a small saucepan and cook over medium heat until raspberries break down and sauce thickens, about 8-10 minutes. Strain to remove seeds.
Drizzle Raspberry Sauce over cheesecake before serving.

Ingredients

1 1/2 cups 150 g Graham cracker crumbs
6 tbsp 85 g Unsalted butter-melted
1/4 cup 50 g Brown sugar-packed
1/4 tsp 1.25 mL Cinnamon
32 oz 900 g Cream cheese-softened
1 1/2 cups 300 g Granulated sugar
1/2 cup 120 mL Heavy cream
3 3 Large eggs
1 tsp 5 mL Vanilla extract
10 oz 285 g White chocolate-high quality-melted
1 cup 150 g Raspberries-fresh or frozen
1 1/2 cups 225 g Raspberries-fresh or frozen
1/4 cup 60 mL Granulated sugar
1 tbsp 15 mL Lemon juice
1 tsp 5 mL Raspberry liqueur (optional)

Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Saucepan
Strainer

Instructions

Preheat oven to 325°F (160°C).
Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
Bake crust for 10-12 minutes. Let cool completely.
Combine all Filling ingredients except raspberries in a large bowl and beat until very smooth and creamy.
Gently fold in raspberries.
Pour filling over cooled crust.
Bake for 65-80 minutes, or until edges are set but center still has a slight wobble. Turn off oven and let cheesecake cool inside for 1 hour with the door slightly ajar.
Refrigerate for at least 6 hours, or preferably overnight.
Combine all Raspberry Sauce ingredients in a small saucepan and cook over medium heat until raspberries break down and sauce thickens, about 8-10 minutes. Strain to remove seeds.
Drizzle Raspberry Sauce over cheesecake before serving.