white chocolate raspberry truffle cheesecake

I have been obsessed with the White Chocolate Raspberry Truffle Cheesecake from the Cheesecake Factory for as long as I can remember. I order it almost every single time we go and rarely risk trying something else in fear that it won't be quite as good as this one. Because well, what possibly goes better together than white chocolate and raspberries?

When I stumbled upon this copy-cat recipe a few weeks ago for one of my most favorite desserts, I knew I had to test it out soooner rather than later. (Especially with my search for the perfect Thanksgiving dessert recipe in full fail, and Thanksgiving only a week away!)

The cheesecake turned out to be spot on in taste to the authentic afore-mentioned version and wonderfully delicious- it was firm yet creamy, with a perfectly thick yet crumbly crust made from buttery chocolate wafer cookies. The velvety white chocolate texture of the cake accented by the touch raspberry were a perfect match. All topped with fresh whipped cream and raspberries had my co-workers (my test audience) exclaiming that this was quite possibly one of the best cheesecakes they had ever tasted.

I can't wait to make this next week for my family since it is sure to be an absolute hit!

White Chocolate Raspberry Cheesecake
Adapted from this copy-cat recipe on food.com

Ingredients:
Crust

• 1 1/2 cups chocolate cookie crumbs (chocolate wafer cookie crumbs)
• 1/3 cup butter, melted

Filling

• 3/4 cup seedless raspberry preserves (this is important and saves so much work)
• 4 (8 ounce) packages cream cheese
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 5 eggs
• 6 ounces white chocolate, chopped into chunks (I used Godiva white chocolate bars found in the baking section of the supermarket)

Optional Garnish

• 2 ounces shaved white chocolate (just use a vegetable peeler)
• Fresh whipped cream (recipe will follow)
• Fresh raspberries

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.

*Note-I did not have a pan big enough to use as a water bath, so I placed a large sheet pan on the bottom oven rack filled with 1/2 inch water to add moisture to the oven.

3. Place raspberry preserves in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Set aside to cool.

4. Blend about 1/2 box of chocolate wafer cookies in a food processor or blender. Measure 1 1/2 cups  cookie crumbs and place in a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb mixture into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. (I used a 9.5 inch and sprayed liberally with cooking spray, this worked well and I did not have a problem with it sticking, perhaps when I make it again I will line the bottom only so it is easier to completely remove from the springform pan for presentation purposes only.)

Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.

5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake. Put the crust in your freezer until the filling is done. 

6. 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. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture JUST ENOUGH to incorporate the eggs.

7.  Remove the crust from the freezer and sprinkle 6 ounces of white chocolate chunks onto the bottom of the crust.

8. 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. Pour the other half of the filling into the crust. You may choose to reserve some of the preserves to swirl on top of the cheesecake as well.

9. Carefully place the cheesecake into the water bath in the oven (or on above rack as I did). 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. If you are using a slightly bigger pan (9.5 to 10 inch) bake closer to around 10 minutes at 475 and 40-50 at 350 degrees.

When you remove the cheesecake, the top should be lightly golden and still very wobbly when moved side to side. I was concerned with how wobbly mine was, but it firmed up just fine.

10. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours. (Overnight is ideal for it to set completely!)

11. Before serving, pipe whipped cream around the top edge to decorate the cake and sprinkle the entire center surface of cheesecake with 2 ounces of shaved white chocolate. Top with fresh raspberries. Reserve extra whipped cream for plate presentations.

Whipped Cream Recipe

Ingredients

• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon confectioners' sugar

Directions

1. In a large bowl, whisk cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.