Made with real berries and fresh whipped cream, this copycat Cheesecake Factory white chocolate raspberry cheesecake recipe is even better than the original. After just one bite, you will be swooning. It really is that fantastic!
Have you ever had the white chocolate raspberry truffle cheesecake at Cheesecake Factory? I’m pretty sure I groaned out loud the first time I tried it almost 15 years ago. So delicious!
And of course, as soon as I got home I started trying to figure out how to make it in my own kitchen. The first time I tried it I adapted a recipe I found in a top secret recipe cookbook.
It called for seedless raspberry jam. I didn’t think the raspberry flavor was fresh enough, so I tried it again with a fresh raspberry sauce. I even drizzled some of it over the top of the cheesecake.
I’ve made a few more tweaks over the years. This version is even more creamy and luscious than the one at the restaurant! And it costs a whole lot less. 🙂
This Cheesecake Cheesecake factory white chocolate raspberry cheesecake recipe is best chilled overnight, so plan ahead. Trust me, it’s worth it!
HOW TO MAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE
- PREP – Let your cream cheese soften to room temperature. Line the bottom of a 9″ springform pan with a round piece of parchment paper. Spray the sides of the pan with cooking spray.
- CRUST – Use a food processor or blender to finely crush the Oreos. Stir in the melted butter and press the mixture into the bottom of the pan. (It’s helpful to use the bottom of a drinking glass.)
- SWIRL/SAUCE – In a medium saucepan, whisk together the sugar and cornstarch. Add the water and raspberries. Bring to a boil. Boil and stir for 5 minutes, or until thickened. Press through a mesh strainer to remove the seeds. Set aside to cool.
- FILLING – Place the white chocolate and cream in a glass bowl. Microwave until melted, stirring every 30 seconds.
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs and vanilla and beat on low just until blended. Fold in the white chocolate mixture.
- ASSEMBLE – Pour half of the cream cheese filling over the chocolate crust. Dollop about three tablespoons of the raspberry sauce over the entire surface of the filling. Swirl with a butter knife or skewer. Add the rest of the filling and dollop another 1/4 cup of sauce over the top. Swirl again. (Chill the leftover raspberry sauce.)
- BAKE – Place a metal cake pan on the bottom rack of your oven. Preheat your oven to 325 degrees and bring 3-4 cups of water to a boil. When the oven is hot, pour the water into the pan. Place the cheesecake on the middle rack. Bake at 325° for 60-65 minutes, or until edges are done but middle is still a bit wobbly.
- COOL – Run a plastic knife around the edge of the pan to loosen the cheesecake. Let it cool completely at room temperature. Cover with aluminum foil or plastic wrap, then chill for at least 8 hours.
- TOPPING – Beat cream until soft peaks form. Add powdered sugar and vanilla and beat until stiff peaks form.
- GARNISH – When ready to serve, remove the sides of the pan and transfer cheesecake to a serving tray. Cut in slices. Garnish with leftover raspberry sauce, whipped cream, white chocolate shavings, and fresh raspberries.
- Use full fat cream cheese for the easiest slicing. Lower fat cream cheese doesn’t set up as firmly.
- I’ve ruined a couple of cheesecakes using the water bath method, so instead, I add a pan of boiling water to the bottom oven rack. It helps keep the cheesecake creamy.
- To prevent cracks, spray the side of your pan with cooking spray. When you take the cheesecake out of the oven, run a knife around the edge to loosen it. As it cools it shrinks, so you don’t want it to stick to the sides.
- For creamy cheesecake, don’t over-bake! Your cheesecake should still be a bit wobbly in the middle when you take it out. It will continue to set up as it cools.
- Cheesecake needs to chill for several hours before it is firm enough to cut into clean slices.
- If you prefer, you can make a graham cracker crust instead of a chocolate crust.
- In a pinch, you can substitute seedless raspberry jam for the homemade raspberry sauce. It doesn’t have the same fresh flavor, but it will still be tasty.
MORE CHEESECAKE RECIPES:
- No Bake Strawberry Cheesecake
- Dulce de Leche Cheesecake
- Turtle Cheesecake Recipe
- Vanilla Bean Cheesecake
- Oreo Mini Cheesecakes
- Almond Joy Cheesecake
- 18 Oreos, finely crushed
- 3 Tbsp butter
- 1/3 cup sugar
- 2 tsp cornstarch
- 1/2 cup water
- 1 10 oz package frozen raspberries, unsweetened (or fresh berries)
- 2 cups white chocolate chips
- 1/2 cup half & half (or 1/4 cup cream + 1/4 cup milk)
- 3 8 oz packages cream cheese
- 1/2 cup sugar
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 2 Tbsp powdered sugar
- 1/4 tsp vanilla extract
- Optional garnish:
- 1 cup fresh raspberries
- 2 oz white chocolate, shaved (optional, I didn't use.)
- Cut a piece of parchment paper to line the bottom of a 9-inch spring form pan. Spray the sides of the pan with cooking spray.
- For crust: Finely crush the Oreo cookies (with the filling) in a food processor. Mix in the melted butter. Press the crumb mixture firmly on top of the parchment in the cheesecake pan. Set aside.
- For sauce: Combine sugar and cornstarch in a saucepan. Add water and berries. Bring to a boil and boil for 5 minutes, stirring constantly.
- Strain sauce through a mesh strainer to remove raspberry seeds. Set aside.
- Place a metal cake pan on the bottom rack of your oven. Preheat your oven to 350 degrees and bring 3-4 cups of water to a boil.
- For filling: Melt white chips and cream in a glass bowl in the microwave. Stir every 30 seconds to prevent burning.
- Beat together cream cheese and sugar with an electric mixer until smooth. Scrape down the sides of the bowl occasionally.
- Add eggs and beat on low speed just until combined.
- Fold in the vanilla and white chocolate mixture.
- Pour half of the filling over the crust. Spoon about 3 Tbsp of sauce over the batter in little dollops. Swirl with a skewer or butter knife. Pour the remaining cheesecake batter on top. Spoon another 1/4 cup sauce over the top. Swirl.
- Store the remaining raspberry sauce in a covered container in the refrigerator.
- Carefully pour the boiling water into the hot pan that is in the bottom of your oven.
- Place the cheesecake on the middle rack of your oven, above the hot water. Bake at 325° for about 60-65 minutes. The center will still be slightly jiggly, but it will set as it cools.
- Cool, then cover with plastic wrap and chill for at least 8 hours.
- For topping: Beat cream until soft peaks form. Add powdered sugar and vanilla and beat until stiff peaks form.
- To serve: Remove the sides of the pan and cut the cheesecake into slices. Garnish with white chocolate shavings, whipped cream, raspberries, and raspberry sauce.
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Amount Per Serving: Calories: 627Total Fat: 42gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 133mgSodium: 328mgCarbohydrates: 56gFiber: 3gSugar: 46gProtein: 9g
Wow your guests with this raspberry swirl white chocolate cheesecake. Not only does it taste incredible, it makes an absolutely gorgeous presentation!