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cheesecake factory white chocolate raspberry truffle cheesecake

White Chocolate Raspberry Truffle Cheesecake Recipe

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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 24 chocolate sandwich cookies, crushed (about 2 cups crumbs)
  • 5 tbsp unsalted butter, melted
  • 1 1/2 cups raspberries, fresh or frozen
  • 3 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch, mixed with 1 tbsp water
  • 24 oz cream cheese, softened (3 standard blocks)
  • 1 cup granulated sugar
  • 3 large eggs, room temp
  • 1 cup white chocolate chips, melted and slightly cooled
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1/2 cup white chocolate chips, melted
  • 1/2 cup fresh raspberries

Method
 

  1. Preheat the oven to 325°F (165°C), press the crushed cookie and butter mixture into a 9-inch springform pan, and up the sides slightly.
  2. Simmer the raspberries, sugar, and lemon juice for about 5 minutes, then stir in the cornstarch slurry and cook 1 more minute until thick and glossy.
  3. Beat the cream cheese and sugar until smooth, add the eggs one at a time, then mix in the melted white chocolate, sour cream, vanilla, and flour.
  4. Pour the filling over the crust, swirl in the raspberry sauce, and bake at 325°F (165°C) for 55 to 60 minutes, until the edges are set and the center still jiggles slightly.
  5. Once fully chilled, drizzle with melted white chocolate, top with fresh raspberries, and slice with a warm knife.

Notes

Chill the cheesecake for at least 4 hours, and ideally overnight, before slicing. It's not counted in the times above, but it's not optional either, since the filling needs that time to fully set.