AuthorHeather WallaceCategorycheesecake lOveFor your next special occasion try out my copycat version of The Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake.
It's sinfully delicious! If you're gonna break your diet for something, break it for this!
Every anniversary that my husband and I celebrate I make a special dinner and dessert of his choice, and most years he chooses cheesecake. So I wasn't very surprised when he asked for it this year as well. lol
This year, instead of making the same flavors that I previously have I decided to make my own variation/copycat of The Cheesecake Factory's White Chocolate Raspberry Truffle. An Oreo cookie crust with a ribbon of raspberry pie filling swirled in the middle and topped with fresh whipped cream and white chocolate.
Although I've not had the pleasure of trying the one from The Cheesecake Factory to compare the two, my version was delicious! We promised ourselves we wouldn't eat the whole cheesecake....well....we did. Extra exercises for the rest of the month!!!
Preheat your oven to 350 degrees F.
Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside of the pan in a double layer of foil covering the underside and extending all the way to the top. This protects the cheesecake from water leaking in with the water bath.
Place 24 Oreo cookies in a food processor and pulse until finely ground. While the processor is running, drizzle in 1/4 cup of melted butter and continue processing until well-mixed.
If you don't have a food processor you can always put the Oreos in a ziplock bag and crush with a rolling pin and combine with remaining ingredients in a medium bowl.
Press the crumb mixture into the bottom of the springform pan, making sure to leave a level surface.
Bake 5-7 minutes, until set.
Let crust cool on a wire rack while you make the filling.
In a small saucepan over low heat combine 1/2 cup of raspberry pie filling (or preserves) and 1/4 cup of water, stirring to combine.
Strain raspberry mixture through a mesh strainer to remove seeds. Set aside to cool.
Pour 1/4 cup of boiling water over 6 ounces of chopped white chocolate and shake the bowl to submerge the chocolate. Cover and let stand for 2 minutes without stirring.
Whisk the chocolate and water until thoroughly blended and smooth. Set aside.
While the chocolate cools, beat 4 bricks (24 ounces) of room temperature cream cheese in a blender, add 3/4 cup sugar, and 1 tablespoon of flour and mix until blended.
Add 3 room temperature eggs and 1 room temperature egg yolk, one at a time, processing thoroughly between each one.
It is very important that the cream cheese and eggs are room temperature. This will ensure that you won't have any lumps in the batter and will give it a smooth, lump-free texture.
Stir in 1/4 teaspoon salt, 2 teaspoons of vanilla extract and 1/4 teaspoon of almond extract.
While the blender is running, drizzle in the lukewarm chocolate and continue blending until creamy and all lumps are gone; scraping the bottom of the bowl several times. Whip for at least 1-2 minutes after you don't see any more lumps and the batter is "satiny smooth".
Pour half of the filling over the cooled crust and smooth the top. Drizzle the cooled raspberry filling over the top of the cream cheese mixture and swirl with a butter knife. Pour in remaining filling and smooth the top.
Place into a large roasting pan, jelly roll pan or deep sheet pan, and pour hot water into the roasting pan to a depth about halfway up the cheesecake.
Carefully transfer to the preheated oven and bake at 350 degrees F for 55-60 minutes, until center is lightly set and looks dry. The center should still jiggle slightly like jello.
Turn the oven off and run a knife around the edge of the cheesecake to make sure it doesn't stick to the pan as it cools. Leave oven cracked and cool for 30 minutes to an hour.
Remove from oven and cool on a wire rack for one hour, then refrigerate for at least six to eight hours but is best chilled overnight. Do not remove the ring of the springform pan while chilling.
Before serving, allow the cake to sit at room temperature for one hour.
In a small saucepan over low heat combine 3/4 cup of raspberry pie filling (or preserves) and 1/4 cup of water, stirring to combine.
Strain the raspberry mixture through a mesh strainer to remove the seeds. Set aside to cool.
Once the raspberry sauce is cooled spread it evenly over the top of the cheesecake.
When ready to serve, place 2 cups of heavy whipping cream in a small bowl and beat until it starts to thicken.
Add 4 tablespoons of powdered sugar, then continue to beat until stiff peaks form.
Pipe the whipped cream around the edge of the cheesecake and sprinkle with shaved white chocolate.
Ingredients
Directions
Every anniversary that my husband and I celebrate I make a special dinner and dessert of his choice, and most years he chooses cheesecake. So I wasn't very surprised when he asked for it this year as well. lol
This year, instead of making the same flavors that I previously have I decided to make my own variation/copycat of The Cheesecake Factory's White Chocolate Raspberry Truffle. An Oreo cookie crust with a ribbon of raspberry pie filling swirled in the middle and topped with fresh whipped cream and white chocolate.
Although I've not had the pleasure of trying the one from The Cheesecake Factory to compare the two, my version was delicious! We promised ourselves we wouldn't eat the whole cheesecake....well....we did. Extra exercises for the rest of the month!!!
Preheat your oven to 350 degrees F.
Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside of the pan in a double layer of foil covering the underside and extending all the way to the top. This protects the cheesecake from water leaking in with the water bath.
Place 24 Oreo cookies in a food processor and pulse until finely ground. While the processor is running, drizzle in 1/4 cup of melted butter and continue processing until well-mixed.
If you don't have a food processor you can always put the Oreos in a ziplock bag and crush with a rolling pin and combine with remaining ingredients in a medium bowl.
Press the crumb mixture into the bottom of the springform pan, making sure to leave a level surface.
Bake 5-7 minutes, until set.
Let crust cool on a wire rack while you make the filling.
In a small saucepan over low heat combine 1/2 cup of raspberry pie filling (or preserves) and 1/4 cup of water, stirring to combine.
Strain raspberry mixture through a mesh strainer to remove seeds. Set aside to cool.
Pour 1/4 cup of boiling water over 6 ounces of chopped white chocolate and shake the bowl to submerge the chocolate. Cover and let stand for 2 minutes without stirring.
Whisk the chocolate and water until thoroughly blended and smooth. Set aside.
While the chocolate cools, beat 4 bricks (24 ounces) of room temperature cream cheese in a blender, add 3/4 cup sugar, and 1 tablespoon of flour and mix until blended.
Add 3 room temperature eggs and 1 room temperature egg yolk, one at a time, processing thoroughly between each one.
It is very important that the cream cheese and eggs are room temperature. This will ensure that you won't have any lumps in the batter and will give it a smooth, lump-free texture.
Stir in 1/4 teaspoon salt, 2 teaspoons of vanilla extract and 1/4 teaspoon of almond extract.
While the blender is running, drizzle in the lukewarm chocolate and continue blending until creamy and all lumps are gone; scraping the bottom of the bowl several times. Whip for at least 1-2 minutes after you don't see any more lumps and the batter is "satiny smooth".
Pour half of the filling over the cooled crust and smooth the top. Drizzle the cooled raspberry filling over the top of the cream cheese mixture and swirl with a butter knife. Pour in remaining filling and smooth the top.
Place into a large roasting pan, jelly roll pan or deep sheet pan, and pour hot water into the roasting pan to a depth about halfway up the cheesecake.
Carefully transfer to the preheated oven and bake at 350 degrees F for 55-60 minutes, until center is lightly set and looks dry. The center should still jiggle slightly like jello.
Turn the oven off and run a knife around the edge of the cheesecake to make sure it doesn't stick to the pan as it cools. Leave oven cracked and cool for 30 minutes to an hour.
Remove from oven and cool on a wire rack for one hour, then refrigerate for at least six to eight hours but is best chilled overnight. Do not remove the ring of the springform pan while chilling.
Before serving, allow the cake to sit at room temperature for one hour.
In a small saucepan over low heat combine 3/4 cup of raspberry pie filling (or preserves) and 1/4 cup of water, stirring to combine.
Strain the raspberry mixture through a mesh strainer to remove the seeds. Set aside to cool.
Once the raspberry sauce is cooled spread it evenly over the top of the cheesecake.
When ready to serve, place 2 cups of heavy whipping cream in a small bowl and beat until it starts to thicken.
Add 4 tablespoons of powdered sugar, then continue to beat until stiff peaks form.
Pipe the whipped cream around the edge of the cheesecake and sprinkle with shaved white chocolate.