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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups chocolate cookie crumbs
1/3 cup butter, melted
Filling
1/2 cup raspberry preserves
1/4 cup water
4 (8 oz) pkg cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream, room temperature
2 tsp vanilla extract
5 eggs, room temperature
4 oz white chocolate, chopped into chunks
Garnish
2 oz shaved white chocolate
Whipped cream
Preheat oven to 475. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats to be used as a water bath.
Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, and discard seeds. Allow strained preserves to cool, then put the bowl in the refrigerator until later.
Measure crust ingredients and press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. 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. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath and prevent it from leaking. Put the crust in your freezer until the filling is done.
Combine the softened cream cheese with the sugar, room temperature sour cream, and vanilla until smooth and creamy. Do not want to beat too much air into the mixture, or it will fall and be grainy. 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 integrate the eggs. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. 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. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much.
Pour the other half of the filling into the crust. Carefully place the cheesecake into the water bath in the oven. 8Bake for 12 minutes, then turn the oven down to 350 and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
Remove the cheesecake from the oven to cool on a cooling rack. When the cheesecake is completely cool, cover with plastic wrap and refrigerator overnight.
Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. To serve, slice the cheesecake garnish whipped cream to the top of each slice and serve.
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RASPBERRY TRUFFLE CHEESECAKE - Cheesecake Factory
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups chocolate cookie crumbs
1/3 cup butter, melted
Filling
1/2 cup raspberry preserves
1/4 cup water
4 (8 oz) pkg cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream, room temperature
2 tsp vanilla extract
5 eggs, room temperature
4 oz white chocolate, chopped into chunks
Garnish
2 oz shaved white chocolate
Whipped cream
Preheat oven to 475. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats to be used as a water bath.
Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, and discard seeds. Allow strained preserves to cool, then put the bowl in the refrigerator until later.
Measure crust ingredients and press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. 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. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath and prevent it from leaking. Put the crust in your freezer until the filling is done.
Combine the softened cream cheese with the sugar, room temperature sour cream, and vanilla until smooth and creamy. Do not want to beat too much air into the mixture, or it will fall and be grainy. 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 integrate the eggs. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. 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. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much.
Pour the other half of the filling into the crust. Carefully place the cheesecake into the water bath in the oven. 8Bake for 12 minutes, then turn the oven down to 350 and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
Remove the cheesecake from the oven to cool on a cooling rack. When the cheesecake is completely cool, cover with plastic wrap and refrigerator overnight.
Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. To serve, slice the cheesecake garnish whipped cream to the top of each slice and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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