COPYCAT CHEESECAKE FACTORY WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE
This Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake recipe is a rich cheesecake with nice height that also looks fabulous!
Provided by Flavorite
Categories Dessert
Time 3h45m
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees.
- Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
- 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, then let the strained preserves sit to the side to cool.
- Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. 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. Put the crust in your freezer until the filling is done.
- 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.
- 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. Pour the other half of the filling into the crust.
- Carefully place the cheesecake into the water bath in the oven. 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.
- 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.
- Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.
Nutrition Facts : Calories 544 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 26 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1 slice, Sodium 226 grams sodium, Sugar 63 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
WHITE CHOCOLATE RASPBERRY CHEESECAKE
This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.
Provided by Cindy Catudal Shank
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 10h
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g
WHITE CHOCOLATE RASPBERRY CHEESECAKE
As a dairy farmer's wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I'm out of cream cheese, it's time to go to the grocery store! -Wendy Barkman, Breezewood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 211mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.
WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE
Amazingly good and guilt-free besides! Not everyone on a diet should have to suffer without dessert, so low fat cheesecake is the way to go.
Provided by Felix4067
Categories Cheesecake
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix cracker crumbs and margarine.
- Line bottom of 994 springform pan.
- Freeze while preparing filling.
- Mix 3 packages cream cheese with fructose until well blended.
- Add egg substitue and yogurt and beat for 2 minutes.
- Pour into crust pan and set aside.
- Combine remaining cream cheese, white chocolate chips and raspberry preserves; mix until well blended.
- Drop tablespoons of mix onto plain cheese batter.
- DO NOT SWIRL.
- Bake at 300 degrees for 1 hour and 40 minutes to 2 hours.
- Let sit in pan 3-4 hours, remove sides of pan and add fresh raspberries before serving.
Nutrition Facts : Calories 496.6, Fat 28.4, SaturatedFat 14.8, Cholesterol 70.4, Sodium 462.2, Carbohydrate 49.8, Fiber 0.5, Sugar 39.9, Protein 13.2
RASPBERRY-WHITE CHOCOLATE TRUFFLE CHEESECAKE RECIPE - (4.7/5)
Provided by á-9980
Number Of Ingredients 11
Steps:
- 1) Preheat oven to 475 degrees and place large roasting pan with about 1 inch of water in the oven. 2) Combine water and raspberry preserves with water in a pot over medium heat. Stir until smooth. Remove and refridgerate. 3) Combine crushed Oreo wafers with melted butter, and mix until blended. Place crumbs into a springform pan lined with parchment paper, and press until 2/3 way up the side. Chill in freezer. 4) Cream cream cheese, sugar, sour cream, and vanilla until smooth. Add eggs and blend just until mixed. 5) Chop 4 ounces of white chocolate and sprinkle upon the cookie crust. Add cream cheese mixture. 6) Drop raspberry mixture along random parts of the cheesecake and swirl with a knife. 7) Remove roasting pan from oven. Wrap bottom and sides of springform pan with aluminum foil to prevent water leakage. Place springform inside of roasting pan. 8 ) Bake for 15 minutes on 475, then reduce to 60 minutes on 350. 9) Remove from oven, cool to room temperature, remove foil, and place in fridge for at least 4 hours. 10) Remove, garnish with shaved chocolate, and enjoy!
CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE
No matter how full they are, guests won't be able to pass up this showstopper of a dessert that stars a velvety truffle layer atop raspberry-swirled cheesecake. It's absolutely divine!-Heidi Vawdrey, Riverton, Utah
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight., Garnish with raspberries and mint if desired.
Nutrition Facts :
WHITE CHOCOLATE RASPBERRY CHEESECAKE
This recipe is from Sara's Secrets on the Food Network. I saw it and thought it looked really yummy! Let me know how it turns out!
Provided by flume027
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Make crust: Finely grind almonds and crumbs in a food processor.
- Add butter, blending until combined.
- Press over bottom and 2/3 up side of a 10-inch springform pan.
- Make filling: Preheat oven to 350 degrees F.
- Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
- Beat cream cheese with an electric mixer at medium speed until fluffy.
- Beat in sugar.
- Add whole eggs and yolks, 1 at a time.
- Beat well at low speed and scrape down bowl after each addition.
- Beat in flour and vanilla until just combined.
- Add melted chocolate in a slow stream, beating until filling is well combined.
- Arrange berries in 1 layer over crust and pour filling into crust.
- Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
- (You can also test the doneness of a cheesecake with a thermometer. The internal temperature should be 160 to 165 degrees F.).
- Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack.
- (Cake will continue to set as it cools.) Serve at room temperature or chilled.
- Cheesecake can be made 3 days ahead and chilled, covered.
Nutrition Facts : Calories 446.4, Fat 33.1, SaturatedFat 16.5, Cholesterol 142.6, Sodium 264.7, Carbohydrate 30.8, Fiber 2.2, Sugar 22.3, Protein 8.6
CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE
Chocolate and Raspberry - a match made in heaven. This is a plain cheesecake filled with chocolate-raspberry "truffles" and gilded with a chocolate ganche on top. Rich! Use chocolate cookie crumbs for the crust (I've used Oreos, filling and all) or the alternate chocolate shortbread crust given below. Cook times includes cooling and chilling time.
Provided by Lise in Indiana
Categories Cheesecake
Time 6h30m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Prepare a 9" springform pan: Attache bottom to sides and spray with non-stick vegetable spray. Wrap outside of pan with foil to "seal" the seams for the Bain Marie (water bath).
- Combine crumbs and butter and press onto bottom of the springform pan.
- Combine 3 packages cream cheese and the sugar, mixing at medium speed until well blended.
- Add eggs, one at a time, blending on low speed till incorporated well.
- Blend in sour cream and vanilla; pour over crust.
- Combine remaining cream cheese and the melted chocolate, mixing until well blended. Add jam and mix well.
- Drop rounded tablespoons of chocolate-raspberry-cheese mixture evenly spaced over plain batter; pushing the "truffles" into the plain batter if necessary; do not swirl.
- Bake in the Bain Marie at 325F for 1 hour and 20 minutes.
- Bain Marie - Use a large roasting pan, place springform pan in roasting pan then fill roasting pan with boiling water to a level of half way up the sides of the springform pan.
- Remove cake from Bain Marie and allow to cool for 30 minutes.
- Loosen cake from rim of pan with a thin flexible blade and then remove sides from springform pan. Cool completely.
- Prepare Topping: Melt chocolate chips and whipping cream over low heat, stirring until smooth. Spread over cheesecake, top and down sides, as well, as desired. Chill for at least 4 hour.
- Alternate shortbread crust: In a food processor, place 1 cup + 2 Tbs. AP flour, 4 or 5 Tbs. sugar, 3 Tbs. cocoa powder (the darker the better), a pinch of salt, and 5 Tbs. cold butter. Pulse to combine and cut in butter. Add 1 1/2 egg yolks and process till dough comes together. Divide into 2/3 and 1/3. Use larger portion for bottom, pressing onto removable bottom of pan and bake at 350º F for 12-14 minutes. Roll remaining third into a rope long enough to go around the pan's circumference. Remove baked bottom crust from oven and allow to cool slightly. Attach sides of pan to bottom and press remaining crust around the sides of the pan and up about 2 inch high (height is not critical) Fill with cheesecake batter and bake as directed above.
WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
Make and share this White Chocolate And Raspberry Cheesecake recipe from Food.com.
Provided by troyh
Categories Cheesecake
Time 2m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For crust------------.
- Preheat oven to 350F degrees.
- Place large piece of foil on heavy large baking sheet.
- Set 8x2-inch bottomless heart-shaped cake pan atop foil.
- Wrap foil around outside and 1 inch up sides of pan.
- Butter foil and pan.
- Finely grind cookies and almonds in processor.
- Add butter and blend until mixture forms very moist crumbs.
- Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
- Bake until golden, about 10 minutes.
- Cool.
- Maintain oven temperature.
- For Filling--------------.
- Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.
- Remove from over water.
- Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
- Add eggs 1 at a time, beating just until combined.
- Beat in white chocolate.
- Spoon half of batter into crust.
- Top with 3/4 cup berries.
- Spoon remaining batter over.
- Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
- Let cool for 20 minutes.
- Using fingertips, press down gently on edges of cheesecake to flatten slightly.
- For topping------------------.
- Whisk sour cream, sugar and vanilla in bowl.
- Spoon over cake, spreading to edge of pan.
- Bake 5 minutes.
- Transfer cake in pan to rack.
- Run small knife around sides of cake.
- Cool completely and chill cake overnight.
- Fold down foil along sides of pan.
- Lift cake pan off cheesecake.
- Transfer cheesecake to platter, discarding foil.
- Cover cake with berries.
- Bring jam to simmer in small saucepan, stirring often.
- Gently brush jam over berries.
Nutrition Facts : Calories 780, Fat 50.8, SaturatedFat 25, Cholesterol 147.6, Sodium 322.2, Carbohydrate 72.7, Fiber 9.6, Sugar 45.6, Protein 13.5
WHITE CHOCOLATE RASPBERRY TRUFFLE
A combination of Godiva White Chocolate Liqueur and Chambord raspberry liquor. I made DiScharf's Royal Godiva last night. Then made this with leaving out one of her ingredients.
Provided by Charlotte J
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour liqueurs over ice.
- Stir.
- Cheers!
Nutrition Facts :
WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE RECIPE - (4/5)
Provided by á-30256
Number Of Ingredients 16
Steps:
- Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath. Combine the raspberry preserves with 1/4 C. 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 (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later. Measure 1 1/2 C. chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl. Mix in 1/3 C. melted margarine. 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. Put the crust in your freezer until the filling is done. 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 integrate the eggs. Remove the crust from the freezer and sprinkle 4 oz. 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. 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. 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. Before serving, sprinkle the entire top surface of cheesecake with 2 oz. of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. 12 Servings
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- In a pot over medium heat on the stove, combine all of the puree ingredients. As it begins to heat up, stir often and assist the raspberries in smashing down to a puree form. Add more sugar to your liking.
- PREP: Make sure your crust and puree are prepared. Optional water bath: Wrap your springform pan in heavy duty aluminum foil. You can also double wrap it by layering a plastic crockpot liner bag. We do this to prevent any water from coming into the pan as it cooks in a water bath. Set aside. Pull out a roasting pan or large baking dish - something large enough for the cheesecake pan to sit in. (This water bath is optional, but helps prevent the cheesecake from cracking.)
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