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Copycat White Chocolate Raspberry Truffle Cheesecake

A cross-section view of a rich white chocolate raspberry cheesecake with a dark crust, topped with fresh raspberries.
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Make this creamy, rich White Chocolate Raspberry Truffle Cheesecake, inspired by the Cheesecake Factory. It features a chocolate crust, a smooth white chocolate filling, and a tangy raspberry swirl.

Ingredients

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  • 1 1/2 cups crushed Oreo cookies
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (12 ounce) package white chocolate baking chips, melted and cooled slightly
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup raspberry puree (for swirl)
  • 1/4 cup raspberry jam (for topping)
  • 1/4 cup white chocolate shavings (for garnish)
  • Fresh raspberries (for garnish)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the crushed Oreo cookies, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Prepare the raspberry swirl: In a small bowl, mix the raspberry puree and raspberry jam together. Set aside.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt until smooth. Beat in the melted white chocolate chips.
  5. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream. Do not overmix the batter.
  6. Pour half of the cheesecake batter over the cooled crust. Gently spoon small dollops of the raspberry mixture over the batter. Pour the remaining cheesecake batter over the top.
  7. Create the swirl: Drop small spoonfuls of the remaining raspberry mixture over the top layer of batter. Use a knife or skewer to gently swirl the raspberry mixture into the white chocolate batter to create a marbled effect.
  8. Bake the cheesecake using a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  12. Once cool, cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.
  13. Before serving, garnish the top with white chocolate shavings and fresh raspberries. Release the springform sides carefully.

Notes

  • For the creamiest texture, bring your cream cheese and eggs to room temperature before starting.
  • If you do not have fresh raspberries for garnish, use a light dusting of powdered sugar instead.
  • If you prefer a graham cracker crust, substitute graham cracker crumbs for the Oreo cookies.

Nutrition

Find it online: https://juliameal.com/white-chocolate-raspberry-cheesecake/